You’re probably thinking, “Why didn’t she post this before Thanksgiving?” That was the plan. I made this a couple of weeks ago so you would have another idea for a Thanksgiving side dish. But life got in the way and I barely eked out 1 post while my parents were sick. They’re fully recovered now so all is well.
Anyway, I’ve always liked the green bean casserole, no, I loved the green bean casserole. That is until I saw Alton Brown’s version. There was no turning back after that. I was going to post a version of that for you but I thought you might like something different since you’re now planning for Christmas.
Hello green bean gratin. It’s creamy, crunchy, salty, yummy with some healthy thrown in. The crunchy salty yummy topping consists of panko bread crumbs, walnuts and parmesan cheese. And there is some goat cheese thrown in to make it extra delicious.
Oh, and in case you missed it my first Christmas recipe post was last week.
Adapted from MyRecipes.
- ½ cup plain panko bread crumbs
- 1 tablespoon olive oil
- ¾ cup shredded parmesan, divided
- ⅓ cup finely chopped walnuts
- 1 pound green beans (fresh or frozen)
- 2 oz. goat cheese, crumbled
- ½ cup whipping cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 400°.
- Pour the bread crumbs in a small bowl.
- Drizzle oil over crumbs; add ¼ cup Parmesan cheese. Stir until combined.
- Stir in walnuts.
- Cut green beans crosswise into thirds. Cook in boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
- Toss together the beans, the next 4 ingredients, and the remaining ½ cup Parmesan cheese.
- You can pack this mixture into 4 (6-oz.) shallow ramekins and cover each with aluminum foil, and place on a baking sheet.
- Bake at 400° for 20 minutes. Uncover and sprinkle with the crumb mixture.
- Bake 8 more minutes or until golden.
- Let stand 5 minutes.
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