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1
Preheat the oven to 400F.
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2
In a large skillet, melt 2 tablespoons of the butter over medium heat then toss with the garlic, breadcrumbs and a pinch each of salt and pepper.
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3
Set the bread crumbs aside.
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4
Thinly slice the Swiss chard stems.
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5
Coarsely chop the Swiss chard leaves.
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6
In the same skillet, heat 2 tablespoons of the butter over medium heat until melted, then stir in the onion and Swiss chard stems and cook, stirring occasionally until softened, about 8 minutes.
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7
Stir in the Swiss chard leaves and cook, turning with tongs, until the leaves are wilted and all the liquid in the skillet has evaporated, about 6 minutes.
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8
Remove the skillet from the heat.
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9
In a small saucepan, melt the remaining 1 tablespoon butter over medium heat until melted, then whisk in the flour and cook, stirring, 1 minutes.
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10
Whisk in the stock, milk and cream and bring to a boil, whisking.
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11
Remove from the heat and whisk in the cheese.
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12
Stir the sauce into the Swiss chard mixture, then transfer to a buttered 2-quart baking dish.
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13
Sprinkle the breadcrumbs evenly over the top of the casserole.
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14
Bake the casserole until the breadcrumbs are golden and the Swiss chard is bubbling, 25 to 30 minutes.
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15
Let cool slightly then serve.
