Savoy cabbage gratin

Jan 05 2023

Chunky wedges of Savoy cabbage are roasted until browned and then baked in a rich cheesy sauce with thyme – the perfect accompaniment to a roast

Ingredients

850
-900g Savoy cabbage, outer leaves discarded and cut through the core into 8 wedges
3
tbsp olive oil
1
tbsp unsalted butter, plus extra for the baking dish
2
shallots, finely chopped
2
garlic cloves, minced
300
ml double cream
100
ml whole milk
4
thyme sprigs, 2 left whole, 2 leaves only
few gratings of nutmeg
pinch of ground white pepper
50
g fresh white breadcrumbs
40
g mature cheddar, grated
15
g parmesan, grated

Step 1
Heat the oven to 180C/160C fan/gas 4. Put the cabbage on a large baking tray and drizzle with 2 tbsp of the oil. Season, then roast for 30 mins until tender and slightly browned.
Step 2
Meanwhile, put the remaining oil and butter in a large frying pan over a medium heat. Once the butter has melted, gently fry the shallots for 8-10 mins or until soft and translucent but not coloured. Add the garlic and cook for a further minute. Meanwhile, put the cream, milk, whole thyme sprigs and some seasoning in a medium pan. Bring to a boil, reduce the heat and simmer for 5 mins.
Step 3
Butter the inside of a large, wide baking dish. Arrange the cabbage wedges in the dish, cut-side up. Remove the thyme from the cream mixture and stir in a few gratings of fresh nutmeg and a pinch of ground white pepper. Pour the mixture over the cabbage, cover with foil and transfer to the oven, baking for 30 mins.
Step 4
While the cabbage bakes, combine the breadcrumbs, cheeses and thyme leaves with some freshly ground black pepper. Remove the foil from the dish and scatter over the breadcrumb mixture. Increase the oven to 200C/180C fan/gas 6. Bake for a further 15 mins or until the top is deeply golden.