Cheesy Cabbage Gratin
A luxurious dish of roasted savoy cabbage baked in creamy herb-infused sauce and topped with melted Gruyère and Parmesan cheese. This elegant side dish transforms humble cabbage into a rich, comforting gratin.
Ingredients
- •1 head savoy cabbage
- •2 Tbsp extra-virgin olive oil
- •1½ tsp kosher salt
- •1 tsp black pepper
- •2 medium shallots
- •4 cloves garlic
- •2 cups heavy cream
- •1 Tbsp thyme leaves
- •1 Tbsp unsalted butter
- •3 oz Gruyère
- •½ oz Parmesan
- •½ cup grated Parmesan
Cooking Instructions
- 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.
45 min
- 2.
Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 11/2 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.
20 min
- 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.
70 min
- 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.
4 min
- 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.
