Swiss Chard Gratin

Ingredients

• 1 lb bunch Swiss chard
• 1 cup panko (Japanese-style bread crumbs) or coarse dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp salted butter, melted
• 1/4 tsp paprika
• 1/4 tsp salt
• 1 clove garlic, finely chopped
• 2 tbsp salted butter
• 1/2 cup diced onion
• 2 tbsp salted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups milk (2%)
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1/2 tsp Louisiana-style hot sauce
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper

Directions

1. ​Wash Swiss chard thoroughly under cool running water.  Remove stems and cut stems into 1/2 inch pieces; set aside. There should be about 2 cups. Tear Swiss chard leaves into 1 inch pieces; set aside. There should be about 10 cups. 
2. To prepare panko topping, combine next 7 ingredients (panko through garlic); set aside.
3. Melt 2 tbsp butter in a large frypan over medium heat.  Add onion and sauté until softened, about 5 minutes. Add stems and sauté for 3 minutes. Add half of leaves and cook, covered, stirring occasionally, until leaves wilt.  Uncover and add remaining leaves; cook, covered, stirring occasionally, until leaves wilt.  Remove from heat.
4. Preheat oven to 375ºF.
5. Melt 2 tbsp butter in a medium saucepan over medium-low heat.  Add flour and cook, whisking, for 3 minutes. Gradually whisk in milk.  Bring to a boil, whisking frequently.  Reduce heat and simmer, whisking frequently, until thickened, about 5 minutes.  Stir in 1/2 cup Parmesan cheese, ricotta cheese, hot sauce, 1/4 tsp salt and pepper.
6. Add cheese mixture to Swiss chard mixture and stir to combine.  Spoon into a greased 2 quart baking dish.  Top with panko topping.
7. Bake, uncovered, for 30 – 35 minutes or until bubbly and golden brown.  Let stand for 10 minutes before serving.