Name: Cheesy Cabbage Gratin
Yield: 8 servings
Ingredients: 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)

Top view of cheesy cabbage gratin in a white casserole dish a classic comfort food recipe.

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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Recipe information

Yield
8 servings

Ingredients

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)

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.