When my daughter, Liz, and I tested this recipe, we made a change based on comments we read on the Bon Appetit website. Instead of topping the casserole with the cheeses at the end, we skipped that step and the broiler, and added the Gruyere and parm to the cream mixture. We doused the cabbage wedges with the mixture and baked until golden and bubbly. We found the sauce, cheeses and cabbage were better incorporated this way.

From Andy Baraghani/ Bon Appetit

INGREDIENTS

1 medium head of green or savoy cabbage (about 3½ lb. total), cut through core into 8 wedges

2 tablespoons extra-virgin olive oil

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 heavy cream (or half and half)

1 tablespoon thyme leaves, plus more for serving

1 tablespoon unsalted butter

3 ounces Gruyère, grated (about 1½ cups)

1/2 ounce Parmesan, finely grated (about ½ cup)

PREPARATION

Place oven racks in upper third and middle of oven; preheat to 350°. 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. (This is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn’t get watery.)

Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. 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.

[At this point, Liz added the cheeses and gave the mixture a spin with an immersion blender, right in the pot.]

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 broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.