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Gratin topping

December 2, 2009

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Makes enough for 1 large baking dish

If you have leftover stew, thick soup and pieces of roast chicken, or mac and cheese, this gratin will add a crisp, cheesy topping to the dish. Spread the food in a buttered dish and smooth the top. Add the topping and bake at 400 degrees for 25 minutes or until the dish is bubbling at the edges, the cheese has melted, and the crumbs are golden brown.

1/2 baguette or Italian bread, left out overnight until firm
1 1/2 cups grated Jack, cheddar, fontina, Gruyere, or other melting cheese
2 tablespoons butter, melted
1. Break up the bread. In a food processor, work the bread until it forms large crumbs.

2. To cover a dish with the topping: Sprinkle the cheese on the dish, add the bread crumbs, and drizzle with butter. Bake until golden brown. Sheryl Julian