Swiss Chard, Fennel, and White Bean Gratin

Ingredients

• 5 tablespoons unsalted butter
• 1 large bulb fennel, cored, and sliced thin
• 1 large onion, sliced thin
• Kosher salt and freshly ground black pepper
• 3 medium cloves garlic, minced
• 3 bunches swiss chard, leaves removed, tender stems sliced thinly
• 1/2 teaspoon freshly grated nutmeg
• 1 tablespoon flour
• 1 1/2 cups half and half
• 2 cans white beans, drained and rinsed
• 1 1/2 cups fresh breadcrumbs
• 2 ounces finely grated parmesan or romano cheese

Directions

1. Set a rack in the center of the oven and heat it to 400 degrees F. In a large saucepot or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add the fennel and onion, sprinkle with salt and pepper, and cook for about 10 minutes, stirring now and then, until the vegetables turn soft and see-through; lower the heat if they begin to color. Stir in the garlic and keep it moving until it smells fragrant, about 30 seconds.
2. Add 1/3 of the swiss chard and stir until it wilts down, about 1 minute. Do the same with the rest of the swiss chard in 2 more batches. Sprinkle in the nutmeg and flour, then stir them through. Pour in the half and half, mix well, and cook, stirring occasionally, until the sauce thickens. Stir in the beans, then lower the heat so the mixture barely simmers. Let it cook for 10 minutes, stirring occasionally.
3. While the filling cooks, melt the remaining 3 tablespoons butter. In a large bowl, toss together the breadcrumbs, melted butter, and cheese, then add salt and pepper.
4. Give the filling a final seasoning with salt and pepper, spoon it into a large casserole dish, and cover it with the breadcrumb mixture. Bake for about 30 minutes, until the top is golden brown and the edges are bubbling. Take it out of the oven, let it settle for about 10 minutes, and serve.