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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is originally from a 1995 Gourmet magazine. We like it as a side dish with anything grilled ( it's wonderful with steaks!) or roasted. It's a different sort of side dish and is always well received. Ingredients:
8 bunches scallions, cut crosswise into 1 inch pieces,including some tops,about 16 cups (green onions) |
2 cloves garlic, minced |
3 tablespoons unsalted butter |
1/4 cup heavy cream |
1/2 cup freshly grated parmesan cheese, divided |
1 tablespoon olive oil |
2 cups breadcrumbs |
salt and pepper |
Directions:
1. Preheat oven to 350 degrees and butter a shallow 1 1/2 quart baking dish.
2. In a skillet, cook scallions and garlic in butter over moderate heat until scallions soften, about 20 minutes.
3. Stir in cream and 1/4 cup Parmesan cheese; transfer to baking dish.
4. In a skillet, heat oil over moderately high heat until hot, but not smoking.
5. Saute bread crumbs, stirring until golden brown, about three minutes.
6. Transfer breadcrumbs to a bowl and cool.
7. Add remaining Parmesan cheese and season to taste with salt and pepper.
8. Top casserole with breadcrumb mixture.
9. Bake, uncovered, in the middle of oven until hot, 15-20 minutes.
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