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vegetable cooking spray butter all-purpose milk kosher salt Parmesan Gruyere Fontina cheese chicken broth faro thyme kosher salt bread crumbs olive oil
Viewed: 38 - Published at: 10 months agoIngredients
- Vegetable cooking spray
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups warm whole milk
- Kosher salt and freshly ground black pepper
- 2 1/2 cups grated Parmesan
- 1 cup grated Gruyere
- 1/2 cup fontina cheese, grated
- 6 cups chicken broth
- 2 cups faro or barley, rinsed and drained
- 1 teaspoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup plain dried bread crumbs
- Olive oil, for drizzling
Method
- Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.
- For the sauce: In a 2-quart saucepan, melt the butter over medium heat.
- Add the flour and whisk until smooth.
- Gradually add the warm milk, whisking constantly to prevent lumps.
- Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil).
- Remove from the heat and season with salt and pepper, to taste.
- For the farro: In a large bowl, add the cheeses and stir to combine.
- Remove 1/2 cup of the mixture and reserve.
- In a large stock pot, add the chicken broth and bring to a boil over medium-high heat.
- Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes.
- Drain, if necessary.
- Add the farro, thyme, and sauce to the bowl with the cheese.
- Stir until combined and season with salt and pepper, to taste.
- Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese.
- Sprinkle the top with bread crumbs and drizzle with olive oil.
- Bake until the top is golden brown and forms a crust, about 25 to 30 minutes.
- Remove from oven and let stand for 5 minutes before serving.
