Green Bean Gratin
Transform your dinner table with the irresistible charm of Green Bean Gratin, a creamy, cheese-filled casserole that elevates a classic side dish into a show-stopping centerpiece. Featuring tender blanched green beans coated in a velvety cheddar-Parmesan sauce and topped with golden, crispy panko breadcrumbs, this dish brings together rich flavors and contrasting textures in every bite. With a quick 15-minute prep time and the perfect blend of garlic and onion powder for seasoning, this recipe is an ideal choice for holiday feasts, potlucks, or weeknight indulgence. Its creamy base, made from whole milk and heavy cream, harmonizes flawlessly with the crunchy topping, making it a guaranteed crowd-pleaser. Serve straight from the oven and finish with a sprinkle of fresh parsley for a stunning and flavorful presentation that delivers comfort and sophistication in one dish.
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Recipe Information
Ingredients
- 900 grams fresh green beans
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 480 milliliters whole milk
- 120 milliliters heavy cream
- 100 grams sharp cheddar cheese, shredded
- 50 grams Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 100 grams panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 190°C (375°F).
Trim the ends of the green beans and blanch them in boiling, salted water for 4 minutes. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Drain the green beans again and set them aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, stirring constantly to form a roux. Cook for 2 minutes, until the roux is lightly golden.
Gradually pour in the milk and heavy cream, whisking constantly to ensure no lumps form. Bring the mixture to a gentle simmer and cook until slightly thickened, about 5 minutes.
Stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until the cheeses are fully melted and the sauce is smooth. Remove from heat.
In a large mixing bowl, toss the blanched green beans with the cheese sauce until fully coated.
Transfer the green beans and cheese sauce mixture into a greased 9x13-inch (23x33 cm) baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the green beans.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Remove the gratin from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.5 g | 230% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 5511 mg | 240% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 62.4 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 2288 mg | 176% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2974 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
