Cabbage and Fennel Gratin with Shiitakes and Thyme

This is a delicious way to treat the humble cabbage. Mushrooms add an earthly element and the fennel adds interest. This is a dish I sometimes serve as a side on Thanksgiving.

Serves 8

• 1 head of green cabbage, cut in half in then into 8 wedges

• 2 fennel bulbs, trimmed of tough outer leaves and sliced into quarters

• 12 oz shiitake mushrooms, trimmed, halved or thickly sliced

• 2 T olive oil

• 2 t kosher salt, divided

• 1 t black pepper, divided

• 1⁄2 a yellow onion, rough chopped

• 4 cloves garlic

• 1 1⁄2 c heavy cream

• 1⁄2 milk

• 3 T fresh thyme leaves, more for serving

• 1 bay leaf

• 2 sprigs rosemary

• 1 T unsalted butter, plus more for greasing the baking dish

• 1⁄2 c grated Gruyere cheese

• 1⁄4 c grated Parmesan cheese

Preheat oven to 375 degrees. Butter a 13x9x2” baking dish with softened butter.

Place cabbage and fennel on a sheet pan and drizzle with oil. Season with 1 teaspoon salt and 1⁄2 teaspoon pepper and roast for 20 minutes. Add shiitakes to the pan and continue to roast vegetables for another 20 minutes. Remove from the oven to cool slightly.

Place cream, milk, thyme, bay leaf, and rosemary with 1 teaspoon salt and 1⁄2 teaspoon pepper in a large saucepan and heat to a simmer. Continue to cook until onions and garlic are soft, 15-20 minutes. Remove thyme, bay leaf, and rosemary sprigs and transfer to a blender and blend until smooth.

Arrange cabbage and fennel wedges in the baking dish. Pour cream mixture over. Bake until the casserole bubbles around the edges, and the cream thickens, about 30 minutes.

Preheat broiler. Add shiitakes to the baking dish. Combine cheeses in a small bowl and sprinkle evenly over vegetables. Dot with 1 tablespoon of butter and broil until the cheese has melted and is browned, about 4 minutes. Sprinkle with more thyme and serve.