Cheesy Cabbage Gratin

Ingredients for Cheesy Cabbage Gratin

• 1 medium head of savoy cabbage (about 1.6kg total), cut through core into 8 wedges

• 2 matskedar extra jungfruolivolja

• 1 1/2 teaspoons kosher salt, plus more

• 1 teaspoon freshly ground black pepper, plus more

• 2 medium shallots, quartered through root end

• 4 garlic cloves

• 2 cups double cream

• 1 tablespoon thyme leaves, plus more for serving

• 1 tablespoon unsalted butter

• 90g Gruyère, grated (about 230g )

• 15g Parmesan, finely grated (about 120ml )

Place oven racks in upper third and middle of oven; preheat to 177°C. 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 tablespoon thyme, 1 1/2 teaspoons salt, and 1 teaspoon 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 grill. Sprinkle Gruyère and Parmesan evenly over cabbage. Grill 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 grilling.

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