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1
In a large saucepan, melt the butter.
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2
Stir in the flour over moderate heat.
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3
Gradually whisk in the milk until smooth, then whisk in the cream and bring to a boil over moderately high heat, whisking constantly.
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4
Add the onion and bay leaves and simmer over low heat, whisking often, until the sauce is thickened and no floury taste remains, about 15 minutes.
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5
Discard the onion and bay leaves and add the shredded Fontina; season with salt and pepper.
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6
Preheat the oven to 375.
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7
Butter a 15-by-10-inch baking dish.
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8
In a large skillet, melt the 3 tablespoons of butter in the oil.
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9
Add the garlic and cook over moderately high heat until fragrant, about 1 minute.
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10
Add the chard, in batches if necessary, and cook over high heat, stirring, until the leaves are wilted and any liquid has evaporated, about 10 minutes.
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11
Season with salt and pepper and transfer to a colander to drain thoroughly, pressing down on the chard.
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12
Spread the chard in the prepared baking dish in an even layer and pour the bechamel sauce on top.
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13
In a medium bowl, mix the bread crumbs with the 4 tablespoons of melted butter.
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14
Stir in the Parmesan.
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15
Spread the bread crumbs evenly over the gratin and bake for about 45 minutes, or until golden brown and bubbling.
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16
Let the gratin rest for about 10 minutes before serving.
