Classic Green Beans Au Gratin
Description
Chef John's green bean au gratin casserole has a creamy, rich cheese sauce that enhances but doesn't cover up the beans so they're still the star.
Ingredients
•
1 tablespoon unsalted butter, softened
•
1 1/4 pounds fresh green beans
•
freshly ground black pepper to taste
•
kosher salt to taste
•
2 teaspoons Dijon mustard, or more to taste
•
1 1/2 cups heavy cream
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2 ounces Comté cheese, grated
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2 tablespoons freshly grated Parmigiano-Reggiano cheese
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2 tablespoons unsalted butter, melted
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1/3 cup dry bread crumbs
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1 pinch cayenne pepper, or to taste
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter.
2
Bring a generously salted pot of water to a rolling boil over high heat.
3
Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.
4
Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don't overcook them.
5
Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.
6
Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It's okay if they're still a bit wet.
7
Season beans with pepper, salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano.
8
Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne.
9
Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.
10
Let cool for 10 minutes before serving.