Chard Gratinata with Bread Crumbs & Grana

This is another favorite Thanksgiving side dish of mine. Italians use besciamella (béchamel) as a binder for baked pastas, vegetables gratins, and other dishes. It is a particularly decadent component in a recipe for hearty greens, such as the chard used here.

Best of all, this dish can be prepped and baked ahead and then re-warmed just before serving. You can also assemble then freeze the entire gratin ahead of time and then bake it on Thanksgiving day.

Serves 6 as a side dish.