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Green Bean Gratin


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  • 2 pds. green beans, trimmed & cut into 2" pieces
  • 6 T. butter, divided
  • 3/4 cup sliceed shallots
  • 1 red pepper, diced
  • 8 to 10 oz. mixed sliced mushrooms ( shitake, etc. )
  • kosher salt
  • 2 T. flour
  • 1/4 cup dry sherry
  • 2 cups whole milk or 2%
  • 1 Boursin cheese
  • 1/4 tsp. freshly ground pepper
  • grated zest of 1 lemon
  • 2 T. fresh tarragon
  • 3/4 cup panko bread crumbs
  • 3/4 cup grated or shredded Parmesan
  • 3/4 cup sliced almonds


Servings 12


Step 1

Preheat oven to 375. B utter a 9 x 13 dish. Bring a large pot of water of salted water to a boil. Prepare an ice bath. Add the beans to the boiling water and cook till tender 3 to 5 minutes. Drain the beans and plunge into thge ice water to stop the cooking. Wlhen beans are chilled, drain and set aside.

In a large, heavy bottom saucepan, melt 4 T. butter over medium high heat. Add the shallots, stirring occasionally, cool till translucent, about 3 minutes. Add the bell pepper and mushrooms and a pinch of salt and cook until softened and the mushrooms have given up their liquid - about 5 minutes. Stir in the sherry, stirring well, then add the milk while whisking constantly. Bring to a simmer, stirring occasionally Reduce the heat to medium-low and cook, stirring until thickened, about 1 minute, then cook for 3 minutes longer.

Remove from the heat and whisk in the Boursin cheese, 1/2 tsp.salt pepper,lemon zest and tarragon. Taste and adjust seasoning with salt and pepper if needed. Add the green beans and toss to combine. Transfer to the buttered casserole. This can be done up to two days early. Cover and refrigerate.

In a small bowl, stir together the panko, parmesan and almonds. Melt the 2 T. butter remaining and pour over the bread crumb and toss to combine. Sprinkle the bread crumb mixture over the green beans. Bake until ther topping is golden and the green bean mixture is bubbling, about 30 minutes. Serve immediately.


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