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1
Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.
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2
Boil broth in a small saucepan until reduced by half.
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3
Add cream and keep warm.
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4
Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour.
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5
Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute.
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6
Season sauce with salt and pepper.
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7
Preheat oven to 400F.
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8
Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened.
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9
Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
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10
Increase heat to moderately high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted.
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11
Season with salt and pepper.
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12
Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon.
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13
Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.
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14
Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.
