Tips

We enjoyed the Gratin last night and hope many of you did as well. If you haven't tried it yet here's a couple tips..
* I have a lot of spinach to use so I chopped some up, let it wilt in a warm skillet and added it to the Gratin.
* I had a lot of peices of bread (the heels of many loaves) laying around that I hate to waste but don't want for a sandwich. I made bread crumbs out of them by cutting them up, adding some chopped up Oregeno (you can use any herb you like) and throwing them in a food processor.

I blended to course crumbles and then spread out on a baking sheet covered in parchment paper. I melted about 2 tablespoons butter and then dribbled that over the top before baking for about 30 minutes or until they look toasted and browned. You'll want to stir them once or twice as the 30 minutes goes by.

You can use these on top of the gratin for an added crunch or freeze them in a ziploc bag for another time.
I do this frequently so I never have to buy bread crumbs. You can add them to a simple pasta, top casseroles, or crunch up your salads with them!