Green & White Bean Gratin

Name: Green & White Bean Gratin
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

December 9, 2011

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

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.
Ingredient Notes
Step 4
You can substitute fresh green beans that have been stemmed, cut into 2-inch lengths, and blanched, if you prefer.
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.

TagsGratin Green Bean Bean and Legume Vegetable White Bean Cheddar Cheese Dairy Fontina Gruyère Parmesan Side Dinner Nut Free Vegetarian Easy Oven Bake Blender Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Ingredient Notes

Step 4

Serving & menu ideas

Step 5

Recipe notes