A Gratin of White Cabbage, Cheese, and Mustard

1. 1

   Bring the milk, cloves, and bay almost to a boil, then turn off the heat.

2. 2

   Preheat the oven to 350F (180C).

3. 3

   Melt the butter in a saucepan and stir in the flour.

4. 4

   Let it cook for a minute or two over medium heat, until it smells nutty.

5. 5

   Pour in the milk and stir until it has thickened and any lumps have dissolved.

6. 6

   If it remains stubbornly lumpy, then you had better get out the whisk.

7. 7

   Season with salt, pepper (white would be a nice touch), and a grating of nutmeg.

8. 8

   Stir in the heavy cream and the grated cheese.

9. 9

   Bring a generous pan of salted water to a boil.

10. 10

    Cut the cabbage in half and then into thick slices, like wedges of cake.

11. 11

    Dunk the cabbage into the boiling water for a minute or two and then drain.

12. 12

    Lay the cabbage pieces in a shallow ovenproof dish.

13. 13

    Pour over the sauce, then scatter over the breadcrumbs.

14. 14

    Bake for roughly forty-five minutes, until the crust is patchily golden, the edges bubbling enticingly.

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