Tacky Cabbage Gratin

Every editor who declared this tacky gratin would be “excessive!” wound up returning for thirds and seconds. We believe you’ll do the exact same.

Components

1 medium head of savoy or green cabbage (about 3 1/2 pound. overall), cut through core into 8 wedges
2 Tablespoon. extra-virgin olive oil
1 1/2 tsp. kosher salt, plus more
1 tsp. newly ground black pepper, plus more
2 medium shallots, quartered through root end
4 garlic cloves
2 cups whipping cream
1 Tablespoon. thyme leaves, plus more for serving
1 Tablespoon. saltless butter
3 oz. Gruyère, grated (about 1 1/2 cups)
1/2 oz. Parmesan, carefully grated (about 1/2 cup)

Location oven racks in upper 3rd and middle of oven; preheat to 350 °. Location cabbage on a rimmed baking sheet and drizzle with oil; season gently with salt and pepper. Roast up until tender and edges are golden, 40 – 45 minutes. (This is an important initial step: It extracts the excess wetness, guaranteeing that the cream mix does not get watery.)
On the other hand, bring shallots, garlic, cream, 1 Tablespoon. thyme, 1 1/2 tsp. salt, and 1 tsp. pepper to a simmer in a little pan over low heat. Cook, stirring periodically, till shallots and garlic are really soft, 15 – 20 minutes. Let cool somewhat. Transfer to a mixer; mix till smooth.
Rub the within a 3-qt. shallow baking meal with butter. Set up cabbage in meal so wedges are resting on a cut side; put cream mix over. Bake on middle rack, exposed, up until cream thickens, 30 – 40 minutes. Let cool thirty minutes.
Heat broiler. Sprinkle Gruyère and Parmesan uniformly over cabbage. Broil till cheese is bubbling and gratin is deeply browned, about 4 minutes. Leading with more thyme.
Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Give space temperature level prior to spraying with cheese and broiling.