Chef Patrick Dale's hot brown casserole

2 cups toasted bread cubes, ideally from a high-quality bakery-style bread
2 cups diced, cooked turkey breast


1 cup butter (2 sticks)
2/3 cup flour
Salt and pepper to taste
1 1/2 cups half-and-half
1 1/2 cups heavy whipping cream
1 cup milk
1 1/4 cups shredded Parmesan cheese
1 1/4 cups shredded cheddar cheese


1/2 cup cooked bacon, chopped
1/2 cup diced tomatoes
1/2 cup shredded Parmesan cheese

Heat oven to 350 degrees. Place bread cubes in the bottom of a 2-quart casserole. Top with diced turkey. Set aside.

To make sauce: Melt butter in a large stockpot set over medium-low heat. Whisk in the flour, salt and pepper. Whisk hard to create a smooth, lump-free paste. Continue to cook and stir for about 5 minutes, or until flour barely begins to brown.

Slowly whisk in half-and-half. Slowly whisk in heavy whipping cream. Slowly whisk in milk. Use a whisk if mixture begins to separate. Continue to cook and stir until mixture bubbles.

Add cheese; remove from heat and stir until cheese is melted and mixture is smooth.

Pour sauce over bread and turkey. Add topping before baking.

To make topping: Sprinkle bacon and tomatoes on top of sauce. Top with shredded Parmesan cheese.

Bake 20 to 25 minutes, or until the casserole is hot and bubbly.

Serves 8.