GREEN ONION CASSEROLE

8 medium bunches scallions, cut crosswise into 1-inch pieces
2 cloves garlic, minced
3 tablespoons unsalted butter
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, divided use
1 tablespoon olive oil
2 cups fresh bread crumbs

Preheat oven to 350 degrees F. Butter a 1 1/2-quart shallow baking dish.

In a kettle cook scallions and garlic in butter over moderate heat until scallions are softened, about 20 minutes.

Stir in cream and 1/4 cup Parmesan and transfer to baking dish.

In a skillet heat oil over moderately high heat until hot but not smoking and saute bread crumbs, stirring, until golden brown, about 3 minutes.

Transfer bread crumbs to a bowl and cool. Add remaining 1/4 cup Parmesan and season with salt and pepper. Top casserole with bread crumb mixture. (Casserole may be prepared up to this point 1 day ahead and chilled, covered. Bring casserole to room temperature before proceeding.)

Bake casserole, uncovered, in middle of oven until hot, 15 to 20 minutes.

Servings: 8
Source: Gourmet Magazine, December 1995