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Holiday Green Bean Gratin Recipe

American · Side dish · 55 min total

A creamy, cheesy green bean casserole elevated with fresh green beans, a rich béchamel sauce, and a crispy breadcrumb topping. Perfect for holiday feasts.

Ingredients

• 1 1/2 pounds fresh green beans, trimmed
• 3 tablespoons unsalted butter
• 1 shallot, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add green beans and cook until bright green and crisp-tender, about 3 minutes. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.
3. In a medium saucepan over medium heat, melt 3 tablespoons butter. Add shallot and cook until softened, about 2 minutes. Whisk in flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in milk and cream. Cook, whisking constantly, until thickened, about 3-4 minutes. Remove from heat. Stir in salt, pepper, nutmeg, Gruyère, and 1/4 cup Parmesan until melted and smooth.
5. Spread green beans evenly in prepared baking dish. Pour sauce over beans and gently toss to coat.
6. In a small bowl, combine panko, remaining 1/4 cup Parmesan, and olive oil. Sprinkle evenly over the green bean mixture.
7. Bake until bubbly and topping is golden brown, about 25-30 minutes. Let rest 5 minutes before serving.

Tips

• For make-ahead, assemble the gratin (without topping) up to 1 day ahead. Add topping just before baking.
• Substitute Gruyère with Swiss or sharp cheddar if desired.
• Leftovers can be refrigerated for up to 3 days; reheat in the oven.

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