Savoy cabbage gratin
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
- Serves: 6 persons
- 850-900g Savoy cabbage, outer leaves discarded and cut through the core into 8 wedges
- 3tbsp olive oil
- 1tbsp unsalted butter, plus extra for the baking dish
- 2shallots, finely chopped
- 2garlic cloves, minced
- 300ml double cream
- 100ml whole milk
- 4thyme sprigs, 2 left whole, 2 leaves only
- few gratings of nutmeg
- pinch of ground white pepper
- 50g fresh white breadcrumbs
- 40g mature cheddar, grated
- 15g parmesan, grated
Step 1Heat 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 2Meanwhile, 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 3Butter 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 4While 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.