Bok Choi Gratin
¼ c. plus 2 Tbsp. dry breadcrumbs
2 ½ lb. bok choi, chopped
1 shallot or onion, chopped
5 Tbsp. butter
2 Tbsp. all purpose flour
1 ¼ c. whole milk
1/8 tsp. ground nutmeg
½ tsp. salt
¼ tsp. black pepper
½ c. Gruyere cheese, grated
½ c. Parmesan cheese, grated
Preheat oven to 425. Lightly butter a 2-quart gratin dish and dust w/ 2 Tbsp. breadcrumbs.
Cut choi stems and center ribs into ½-inch pieces and coarsely chop leaves. Cook stems and ribs in a large pot of boiling water until just tender, about 5 minutes, then add leaves and cook 30 seconds. Drain in colander and rinse under cold water. Squeeze out excess water.
Cook onion or shallot in 1 Tbsp. butter in a skillet, over moderate heat until softened. Add bok choi, and mix well until choi is coated in butter/shallot mix. Spread bok choi into baking dish.
Melt 2 Tbsp. butter in a saucepan over med-low heat, and add flour, stirring to make a roux, about 2 minutes. Add milk in slow stream, whisking constantly, and bring to a boil, whisking. Reduce heat and simmer, stirring, 5 minutes. Add nutmeg, salt, pepper, Gruyere, and 2 Tbsp. Parmesan. Pour evenly over bok choi.
Toss remaining ¼ c. breadcrumbs with remaining Parmesan in a small bowl and blend in remaining 2 Tbsp. butter with fingertips until mixture resembles a coarse meal. Season with salt and pepper. Sprinkle mixture evenly over gratin and bake until bubbly and golden brown, about 20 minutes. Enjoy!