Panade Recipe

Ingredients

• 6 tablespoons butter
• 2 leeks, white parts only, finely chopped (about 1½ cups)
• 6 cups whole milk
• Salt
• 4-6 slices day-old country bread, each 1 inch thick
• 1 small butternut squash (about 1 pound), peeled, seeded and cut into ¼-inch-thick slices
• 1 bunch black kale or Swiss chard, center stems removed
• 1 head cauliflower (about 1½ pounds), trimmed and cut into ½-inch-thick slices
• ½ pound fontina cheese, thinly sliced
• Heavy cream, optional