Description
A comforting and easy cheesy cabbage gratin made with roasted cabbage wedges baked in a creamy sauce topped with breadcrumbs and cheese for a crispy finish.
Ingredients
- 1 medium green cabbage (3-3.5 pounds), cut through the core into 8 wedges
- 2 tablespoons olive oil
- 1¼ teaspoons kosher salt, divided
- ½ cup panko breadcrumbs
- 1½ ounces Parmesan cheese, finely grated (½ cup)
- 3 tablespoons unsalted butter, divided
- 1 medium shallot, finely chopped
- 5 cloves garlic, grated or minced
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon freshly ground nutmeg
- 2 cups heavy cream
- 3 ounces Gruyère or aged white cheddar cheese, shredded (about 1 cup)
Instructions
- Preheat your oven to 425°F (220°C).
- Place the cabbage wedges on a baking sheet, drizzle with olive oil, and season with 1 teaspoon of kosher salt and ¼ teaspoon of black pepper. Roast for 20 minutes, then flip and roast for another 20 minutes, or until tender and lightly charred.
- While the cabbage roasts, prepare the breadcrumb topping: In a small bowl, combine the panko breadcrumbs and the finely grated Parmesan cheese.
- In a large, oven-safe skillet (or a 3-quart baking dish), melt 2 tablespoons of butter over medium heat. Add the finely chopped shallot and cook until softened, about 2-3 minutes.
- Stir in the minced garlic and fresh thyme leaves, cooking for just about 30 seconds until fragrant. Remove the skillet from the heat.
- Remove the roasted cabbage from the oven. Increase the oven temperature to 400°F (200°C).
- Arrange the cabbage wedges in the skillet, cut-side down, in an even layer (some overlap is acceptable).
- Pour the heavy cream around the cabbage wedges. Sprinkle with the shredded Gruyère cheese and then top with the Parmesan breadcrumb mixture.
- Bake for 30-40 minutes, or until the cream has visibly thickened and the breadcrumbs are golden brown and crispy.
- Allow the gratin to cool for 15 minutes before serving. Garnish with additional black pepper and fresh thyme leaves as desired.
Notes
- This recipe uses an oven-safe skillet for easy assembly, but a baking dish works too.
- For best results, use fresh thyme and high-quality cheeses like Gruyère for authentic flavor.
- The dish can be made ahead and reheated, but the topping may soften.