Green Bean and Mushroom Gratin with Comté & Fried Shallots
This irresistible recipe brings a fresh new approach to a traditional green bean casserole. It’s sure to become a new family favorite.
Ingredients
- 1 cup canola oil
- ½ pound shallots about 6 whole, peeled and very thinly sliced
- 1¾ teaspoons salt divided
- 1 pound fresh green beans trimmed
- 2 tablespoons butter
- 10 ounces fresh cremini mushrooms
- ¾ teaspoon freshly ground black pepper divided
- 1 large garlic clove minced
- 2 tablespoons flour
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 4 ounces Comté shredded (2 scant cups shredded)
Instructions
- Line a large plate with paper towels. In a small saucepan, heat the oil over medium-high heat until it begins to shimmer and lightly smoke. Add the shallots and cook, stirring often, until light golden brown, about 7-9 minutes. Using a slotted spoon, transfer the shallots to the paper towel-lined plate. Sprinkle with ¼ teaspoon salt.
- Preheat the oven to 400°F. Butter a 2- to 3-quart casserole dish.
- Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, 4-5 minutes. While the beans cook, fill a large bowl with ice water. Drain the beans and immediately plunge them into the ice water to stop cooking. Transfer to a clean kitchen towel to dry.
- In a large skillet, melt the butter over medium-high heat. Add the mushrooms and toss. Cook, stirring occasionally, until golden brown, about 5 minutes. Add 1 teaspoon salt, ½ teaspoon pepper and the minced garlic; cook 1 minute. Sprinkle in the flour and cook, stirring, 30 seconds. Whisk in the broth and milk and bring to a simmer. Cook 5-6 minutes, or until thickened. Turn off the heat and add half of the shredded Comté, along with ½ teaspoon salt and ¼ teaspoon pepper; stir until the cheese is melted. Add the green beans and stir to coat.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining Comté over the top. Bake 10 minutes. Before serving, sprinkle the fried shallots over the gratin. Serve warm.
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Nicki Sizemore
Nicki Sizemore is a food stylist, video host, and cooking instructor with over a decade of experience in the food and wine industry. She has produced and hosted videos for Fine Cooking magazine, Eggland’s Best, and the Comté Cheese Association, and has appeared on camera for Handmade TV and in the Now You’re Cookin! series pilot for National Public Television
