Skip to main content
Epicurious
Cookbooks

Green & White Bean Gratin

This creamy, cold-weather casserole with a golden, crunchy topping can be assembled ahead and baked when you’re ready.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

2 cups frozen cut green beans
2 15-ounce cans of white beans
4 garlic cloves, chopped
2 teaspoons dried rosemary, sage, or thyme
1/4 teaspoon salt
Pinch of black pepper
1 cup grated Cheddar, Fontina, or Gruyère cheese
1 cup bread crumbs
1 cup grated Parmesan cheese
2 tablespoons melted butter

Preparation

  1. Step 1

    Preheat the oven to 375°. Butter an 8-inch square baking dish. Defrost the green beans by placing them in very hot water for a few minutes. Drain and spread to cover the bottom of the prepared baking dish.

    Step 2

    In a blender, whirl one can of white beans, undrained, with the garlic, herbs, salt, and pepper until smooth. Pour over the green beans in the baking dish and sprinkle with the Cheddar cheese. Drain the second can of white beans and spread the beans on top.

    Step 3

    In a small bowl, combine the bread crumbs, Parmesan, and melted butter. Sprinkle over the top of the gratin. Bake covered for 25 minutes. Uncover and bake until golden and bubbling, about 10 minutes more.

  2. Ingredient Notes

    Step 4

    You can substitute fresh green beans that have been stemmed, cut into 2-inch lengths, and blanched, if you prefer.

  3. Serving & menu ideas

    Step 5

    On the side, try Apples Two Ways (page 191) or Carrot Salad with Raspberry Vinaigrette (page 217). A simple, not-too-rich dessert, such as Riesling Roasted Pears (page 264) or Mocha Sorbet (page 272) would be just right.

Cover of the cookbook Moosewood Simple Suppers with a red floral motif.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
TagsGratinGreen BeanBean and LegumeVegetableWhite BeanCheddarCheeseDairyFontinaGruyèreParmesanSideDinnerNut FreeVegetarianEasyOven BakeBlenderCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.