Easy Bok Choy Gratin with Gruyere

Decadently creamy and cheesy, this is a quick and satisfying vegetable side or even a main dish. You can even put it together the night before and bake it off the next day, making it a great weeknight option.

Serves 4-6

• 3 T unsalted butter, plus more for buttering gratin dish

• 2-3 large bok choy, tough ends trimmed, stems and leaves chopped to make about 4 cups

• 4 green onions, green and white parts, sliced

• Kosher salt and black pepper

• 3 garlic cloves, pressed or grated

• 3 T all-purpose flour

• 1⁄4 t nutmeg

• 1 1⁄4 c milk

• 1 c shredded Gruyère cheese, divided

Preheat the oven to 400 degrees. Butter an oval gratin dish or an 8x8” pan.

In a large deep skillet (I use a wok), melt the butter over medium heat. Add the bok choy and onion, sprinkle with a little salt and pepper and cook until softened, about 5 minutes. Add the garlic and cook another 3 minutes. Stir in flour, nutmeg, milk and half the cheese. Simmer 5 minutes until the white sauce has thickened. Taste for seasoning, adding more salt and pepper if needed. Turn mixture out into the prepared gratin dish. Top with remaining cheese.

Bake for about 35, finishing under the broiler for the last 2 minutes to brown the top.