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Buttery Bok Choy Gratin
Adapted from Rachael Ray Magazine; ready in about 45 minutes; 25 minutes inactive; serves 4-6 as a side dish
3 Tablespoons butter
2 heads of Anchor Run bok choy, sliced, with stems and leaves separated
3 cups sliced onions or leeks
2 cloves of garlic, minced, or 4 garlic scapes, chopped
2 teaspoons fresh thyme leaves
2 Tablespoons flour
3/4 cup half and half - 1% milk works great
1 cup grated gruyere cheese
1/2 cup panko crumbs
In a large pan or Dutch oven, melt butter. When melted, add bok choy stems and onions or leeks. Saute on low until both have softened until softened but not brown, about 12 minutes. Add garlic scapes or garlic and thyme leaves, saute for another 3 minutes. Add flour and stir and cook for another minute or 2. Add half and half or milk and cheese, stir until incorporated. Pour into a greased casserole. Sprinkle with panko. Bake for 25 minutes and enjoy