Creamy Swiss Chard with TomaProvence & Crispy Topping
Serves 12
Béchamel:
3 tablespoons unsalted butter
½ cup all-purpose flour
4 cups whole milk
1 cup heavy cream
2 bay leaves
2 cups shredded Point Reyes TomaProvence (about 8 oz.)
Salt and pepper
Greens & Topping:
3 tablespoons unsalted butter,
1 tablespoon extra-virgin olive oil
4 large garlic cloves, thinly sliced
3 pounds sauté greens (we like a blend of Swiss chard, kale and spinach) tough stems discarded and leaves cut or torn into bite-size pieces
Salt and freshly ground pepper
2 cups panko
4 tablespoons melted butter
¼ cup grated Point Reyes TomaProvence (about 1 oz.)
For Béchamel:
In a large saucepan over medium heat, melt the butter. Stir in the flour, then gradually whisk in the milk until smooth. Add the cream, whisking to incorporate. Increase heat to medium-high and bring mixture to a boil, whisking constantly. Add bay leaves and simmer over low heat, stirring often, until sauce is thickened (coating the back of a wooden spoon), about 10-15 minutes. Remove and discard bay leaves and stir in 2 cups shredded TomaProvence. Season with salt and pepper, to taste. Remove from heat.
Preheat the oven to 375°. Butter a 15-by-10-inch baking dish. Add 3 tablespoons butter and 1 tablespoon olive oil to a large skillet over medium-high heat. Stir until butter is melted, then add garlic, cooking until fragrant, about 1 minute. Add the greens, in batches if necessary, and cook over high heat, stirring, until the leaves are wilted and any liquid has evaporated, about 5 minutes. Season with a large pinch of salt and pepper and transfer to a colander, pressing down on the greens to drain thoroughly. Place greens in the prepared baking dish in an even layer and pour the béchamel on top.
In a medium bowl, mix panko with 4 tablespoons of melted butter. Stir in ¼ cup shredded TomaProvence. Spread the bread crumb mixture evenly over the gratin.
Bake for about 45 minutes, or until golden brown and bubbling. Let rest for about 10 minutes then serve.
