The Ottolenghi Test Kitchen’s Herby Cabbage And Potato Gratin With Gruyère And Ricotta

I gave this 3 stars for flavor, but it failed so badly to cohere as a casserole– took about 30-40 minutes longer than stated to cook the potatoes through, and remained a watery sort of baked soup with the cheese sort of tasty but lumpy in the water. I can definitely salvage this by improvising on baking liquid and removing or heavily reducing the stock called for, but I hadn’t expected I would have to!