Gratin de Haricots Verts et de Pommes de Terre

Ingredients

Fresh green beans

300g, trimmed

Potatoes

600g, peeled and thinly sliced

Onion

1 medium, chopped

Garlic

2 cloves, minced

Unsalted butter

2 tablespoons

Crème fraîche

200g

Grated cheese (Gruyère, Emmental, or Cheddar)

150g

Fresh parsley

2 tablespoons, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 180°C (350°F).
2. Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes until bright green and tender-crisp. Drain and immediately rinse under cold water to stop the cooking process.
3. In a skillet, melt the unsalted butter over medium heat. Add the chopped onion and minced garlic, sautéing until soft and lightly golden, about 5-7 minutes.
4. In a greased baking dish, create layers starting with half of the sliced potatoes, followed by half of the green beans, and half of the sautéed onion and garlic mixture. Repeat the layers with the remaining ingredients, finishing with a final layer of potatoes on top.
5. In a mixing bowl, combine the crème fraîche with half of the grated cheese, seasoning with salt and pepper to taste. Mix well until smooth.
6. Pour the crème fraîche mixture evenly over the layered vegetables, ensuring all layers are well-coated.
7. Sprinkle the remaining grated cheese generously over the top for a deliciously cheesy crust.
8. Bake in the preheated oven for approximately 30 minutes, or until the top is golden brown and crispy.
9. Remove from the oven and let rest for a few minutes before serving. Garnish with fresh parsley for a burst of color and flavor.