Dauphinoise potatoes are one of my favourite ways to enjoy them decadently. A French version of scalloped potatoes, it’s a creamy casserole of layered potatoes and gruyere cheese. But as I was thinking about how to up the ante on the often-overlooked green cabbage, I thought the saltiness of the cheesy potatoes in a Dauphinoise would pair well with the texture and slight sweetness of sautéed cabbage and leeks. I was not wrong…