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1
Preheat oven to 375 degrees.
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2
Melt 2 tablespoons of the butter in a saucepan over medium heat.
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3
Add the leeks and saute until softened, about 5 minutes.
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4
Add the milk, the remaining 4 tablespoons butter and 2 teaspoons salt.
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5
Bring to a boil and then remove from the heat.
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6
Cover the bottom of a heavy, ovenproof 5-quart pot with 2 or more slices of the bread.
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7
Arrange the squash slices in an even layer on top of the bread and pour in 2 cups of the hot milk mixture.
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8
Top with 2 or 3 slices of bread and then with the kale.
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9
Arrange the cauliflower slices over the kale.
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10
Press down on the ingredients to compact them if they dont quite fit into the pot.
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11
Pour the remaining milk mixture over the top.
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12
Stop adding the milk when the level is almost to the rim.
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13
Season with salt.
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14
Cover the pot with a lid or aluminum foil.
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15
Bake for 30 minutes.
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16
Uncover and arrange the cheese over the top.
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17
Return to the oven uncovered and bake until the liquid is absorbed and reduced and the cheese has melted and browned, 30 to 40 minutes.
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18
(When the panade has cooled, it should appear dry.)
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19
Serve immediately or let cool and refrigerate for up to 3 days.
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20
To reheat, cut the panade into wedges and put on individual ovenproof plates.
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21
Pour 1/4 cup cream over the top of each wedge and bake for 15 to 20 minutes in an oven preheated to 375.
