Name: Cheesy Cabbage Gratin
Yield: 8 servings
Ingredients: 1 medium head of green or 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)

Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.

Recipe notes