Login to Save Like

Ingredients

BéCHAMEL SAUCE

1. 3 tablespoons unsalted butter
2. 1/2cup all-purpose flour
3. 1 quart whole milk
4. 1 cup heavy cream
5. 1 small onion, quartered
6. 2 bay leaves
7. 1/2 pound Italian Fontina cheese, shredded (2 cups)
8. Salt and freshly ground pepper

FILLING AND TOPPING

1. 7 tablespoons unsalted butter, 4 tablespoons melted
2. 1 tablespoon extra-virgin olive oil
3. 4 large garlic cloves, thinly sliced
4. 3 pounds Swiss chard, tough stems discarded and leaves cut into bite-size pieces
5. Salt and freshly ground pepper
6. 2 cups fresh bread crumbs
7. 1/4cup freshly grated Parmesan cheese

Description

5

Food & Wine