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Green Bean & Mushroom Gratin with Comté and Fried Shallots

Green Bean and Mushroom Gratin with Comté & Fried Shallots
Serves 4
This irresistible recipe brings a fresh new approach to a traditional green bean casserole. It’s sure to become a new family favorite.
  1. 1 cup canola oil
  2. ½ pound shallots (about 6 whole), peeled and very thinly sliced
  3. 1¾ teaspoons salt, divided
  4. 1 pound fresh green beans, trimmed
  5. 2 tablespoons butter
  6. 10 ounces fresh cremini mushrooms
  7. ¾ teaspoon freshly ground black pepper, divided
  8. 1 large garlic clove, minced
  9. 2 tablespoons flour
  10. 1 cup low-sodium chicken broth
  11. 1 cup whole milk
  12. 4 ounces Comté, shredded (2 scant cups shredded)
  1. 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.
  2. Preheat the oven to 400°F. Butter a 2- to 3-quart casserole dish.
  3. 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.
  4. 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.
  5. 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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culture: the word on cheese

Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

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