Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn’t get watery.
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- 8 servings
- 1 medium head of savoy cabbage (about 3½ lb. total), cut through core into 8 wedges
- 2 Tbsp. extra-virgin olive oil
- 1½ tsp. kosher salt, plus more
- 1 tsp. freshly ground black pepper, plus more
- 2 medium shallots, quartered through root end
- 4 garlic cloves
- 2 cups heavy cream
- 1 Tbsp. thyme leaves, plus more for serving
- 1 Tbsp. unsalted butter
- 3 oz. Gruyère, grated (about 1½ cups)
- ½ oz. Parmesan, finely grated (about ½ cup)
- Place oven racks in upper third and middle of oven; preheat to 350°F. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40–45 minutes.
- Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
- Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on middle rack, uncovered, until cream thickens, 30��40 minutes. Let cool 30 minutes.
- Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.
- Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.
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