Green Beans Au Gratin
Recipes Holidays Seasonal cooking Side-dish Vegetarian
Description
Set aside that old green bean casserole that you always make for this one. It's rich, creamy and delicious.
Ingredients
1 T. unsalted butter, softened
1 ¼ lb. fresh green beans
freshly ground black pepper, to taste
kosher salt, to taste
2 t. Dijon mustard, or to taste
1 1/2 c. heavy cream or crème fraiche
2 oz. grated Comté cheese or Gruyere or sharp white Cheddar
2 T. freshly grated Parmigiano-Reggiano cheese*
2 T. unsalted butter, melted
1/3 c. dry bread crumbs
pinch cayenne pepper, optional
Directions
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Preheat oven to 450 degrees. Grease a casserole dish with 1 T. butter.
Bring a generously salted pot of water to a rolling boil over high heat. This is key to great taste.
Remove ends from beans with a knife or snapping them off; cut beans in half.
Add beans to the boiling water; stir; cook until just barely tender, 5 - 6 minutes, checking often to make sure to not overcook them.
Remove beans from pot; strain; immediately place in a bowl of cold water to stop the cooking process. When beans have cooled to the touch; strain again; transfer into the prepared casserole dish.
Season beans with pepper, salt and mustard; mix until beans are well coated. Pour in cream; scatter Comté cheese over top; sprinkle on Parmigiano-Reggiano cheese.
Combine melted butter and bread crumbs in a small bowl; stir until well combined. Distribute bread crumbs over the casserole; sprinkle with cayenne pepper.
Bake in the center of the oven until browned and bubbly, 15 - 20 minutes.
Serve.
6 servings.
*Be sure to use real Parmigiano-Reggiano, which has the name stamped on the rind.