Teresa's Recipes
Gratin de Haricots Verts
Indulge in the exquisite flavors of Gratin de Haricots Verts, a beloved French dish that elevates tender haricots verts (French green beans) to new heights. Baked in a rich and creamy cheese sauce, this gratin features a delightful combination of Gruyere and Parmesan cheese, topped with a golden breadcrumb crust. Perfect as a side dish for any occasion, this recipe brings a touch of French elegance to your dining table.
Ingredients
- 1 pound, trimmed Haricots verts (French green beans)
- to taste Salt
- to taste Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Milk
- 1 cup, grated Gruyere cheese
- 1/2 cup, grated Parmesan cheese
- 1/2 cup Breadcrumbs
Dietary Notes
- Servings: 6
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 15g
- Carbs: 20g
- Protein: 10g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the haricots verts and cook for 3-4 minutes, until they are crisp-tender. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to create a roux.
- Gradually whisk in the milk, continuing to stir as the mixture thickens, about 3-4 minutes.
- Remove the saucepan from heat and stir in the grated Gruyere cheese until it melts and the sauce is smooth. Season with salt and black pepper to taste.
- Place the cooked haricots verts in a baking dish and pour the cheese sauce over them. Gently mix to coat the beans evenly.
- In a small bowl, combine the grated Parmesan cheese and breadcrumbs. Sprinkle this mixture evenly over the top of the beans.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let cool slightly before serving hot as a delightful side dish.
Tips
- For added flavor, consider mixing in some sautéed shallots or garlic into the cheese sauce.
- To make it extra indulgent, add a splash of white wine to the cheese sauce before thickening.