Preheat oven to 325 degrees Fahrenheit.

Bring a large pot of water to a boil.

Core and quarter each head of Savoy cabbage.

Blanch the cabbage in boiling water for 3 minutes.

Drain the cabbage well and let it cool slightly.

Cut the cabbage into 1/4-inch-thick slices.

Set the sliced cabbage aside.

Place chopped bacon in a large skillet over medium heat.

Sauté the bacon until crisp.

Add the sliced cabbage, salt, and pepper to the skillet with the bacon.

Continue to cook over low heat for 5 minutes.

Cover the skillet and cook for another 5 minutes.

Pour half of the chicken broth into the bottom of a 1 1/2-quart casserole or baking dish.

Add the cabbage and bacon mixture to the casserole dish.

Drizzle the remaining chicken broth over the top of the cabbage mixture.

Bake in the preheated oven for 1 1/2 hours.

Preheat the broiler.

Pour the remaining chicken broth off the cabbage in the casserole dish.

Drizzle the heavy cream over the cabbage.

Sprinkle the grated Emmental cheese over the heavy cream.

Place the casserole dish under the broiler until the cheese is brown and bubbly, about 3 minutes.

Divide the cabbage gratin among 4 plates and serve immediately.