Start by slicing the potatoes very thinly using a mandoline. Place them in a bowl of cold water and let them soak for about 20 minutes — this helps remove excess starch and makes them crisp up better when cooked.

Meanwhile, prepare the red cabbage. Slice it thinly and cook it in a pan with a drizzle of olive oil and one garlic clove. After about 10 minutes, when the cabbage is halfway cooked, remove the garlic and continue cooking for another 10 minutes. The cabbage should be tender but still nicely crunchy. Remove it from the pan and let it cool.

Drain the potatoes and pat them dry with a clean kitchen towel or paper towels to remove any excess water. Using the same pan, add a little more olive oil and cook the potatoes for about 10 minutes. Season with salt and pepper.

I used a 40 × 25 cm baking dish: grease it lightly with olive oil and sprinkle the bottom and sides with breadcrumbs.

Now start layering: first the potatoes, then grated Gruyère, followed by the red cabbage. Keep layering until all the ingredients are used. Finish with extra Gruyère, a sprinkle of breadcrumbs, and a drizzle of olive oil on top to create a golden, crispy crust.

Bake at 180°C (350°F) for about 20 minutes, until the top is nicely golden.