Last updated on October 17th, 2020
Looking for a delicious new way to enjoy green beans? Make my Green Bean Gratin! I’m talking about tender beans, a velvety Swiss cheese sauce (a/k/a “Sauce Mornay”), and a crisp lid of buttery breadcrumbs. To turn this sexy side dish into a magnificent main course, just add cubed ham, shredded cooked poultry, or vegetarian “crumbles.” Here’s the recipe, along with a trip to my Kitchen Garden:
Green Bean Gratin
Video note: I added garlic powder when I said “onion powder.” The extra garlic worked out quite well! Also, concerning the cornstarch, I said “heaping teaspoon” when I meant “heaping tablespoon.” Thanks to Madame Binky, I’m probably not getting enough sleep! (The correct ingredients are listed in the printable recipe at the end of this post.)
The Beans to Use: Feel free to use fresh, frozen, or even canned green beans for this gratin. Avoid woody, fibrous, overly-mature beans — these will not soften up no matter how long you cook them.
A note for the gluten-intolerant: Use ground up, gluten-free bread for the breadcrumb component. As mentioned in the video, my version of Sauce Mornay is already gluten-free.
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And here, because I love you, is the printable recipe:
Green Bean Gratin
Ingredients
- 1 lb green beans, trimmed and quartered (see note below)
- Optional: 6-8 ounces cubed ham
- 2 cups whole milk
- 1/4 teaspoon nutmeg
- A generous pinch of salt plus grinds of black pepper
- 1/2 teaspoon (or more, to taste) garlic powder
- 1/2 teaspoon (or more, to taste) onion powder
- 1/4 teaspoon red pepper flakes
- 1 heaping tablespoon cornstarch blended with just enough water to make a smooth slurry
- 6 ounces (2 cups) shredded Swiss cheese
- Breadcrumbs from 3 slices fresh white bread
- 3 tablespoons butter, cut into thin slices
Instructions
- Put the cut beans and 2 tablespoons of water in a bowl. Cover with plastic wrap and microwave on "high" until the beans are tender to the tooth -- 3-5 minutes. (Canned green beans will not require this preliminary heating.) Drain the beans and then transfer them and the (optional) cubed ham to a 2-quart baking dish.
- Tip the milk into a medium-size sauce pan over medium heat. Stir in the salt, pepper, garlic powder, onion powder, and red chili flakes. When the milk begins to bubble, add the cornstarch slurry. Stir slowly and continuously until the sauce boils and thickens -- 30 seconds to 1 minute. Off heat, add the Swiss cheese. Stir until the cheese melts -- about 30 seconds.
- Pour the cheese sauce over the beans and ham, and then stir to combine. Top with the breadcrumbs and dot with the butter.
- Make-ahead note: The gratin can be assembled to this point. Let it come to room temperature, then cover and refrigerate for up to 24 hours.
- Baking -- 25-30 minutes in a preheated 325°F oven. Bake until the cheese sauce begins to bubble at the sides of the dish, and the breadcrumbs brown -- 25-30 minutes. If the top has not browned appreciably after 30 minutes, place the dish 6 inches beneath the broiler. Watch carefully so that the top doesn't burn!
Notes
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Carol Maiello says
Hi Kevin-I just LOVE you-Your recipes and “new” baby story touched my heart-You bring SO much love to the world-Love you❣❣
Kevin Lee Jacobs says
Hi Carol – Thank you!
Iris says
Hi Kevin; I always find inspiration for what to cook on your blog. Today I am making the green bean casserole with only a few changes. Its delicious.
But I must say that I cringe when you say to microwave the green beans with
plastic wrap, you do know that plastic should never be used in a microwave because the
chemicals transfer into your food. (Hormone disruptors.)
I also don’t use foil to line pans, parchment paper works well instead.
I recently made two of your sheet dinners, wonderful,( but no foil).
Pat says
That much butter gotta be good.
Love your show and you kitty
Beverly, zone 6, eastern PA says
I am making this tonight!! Can’t wait. We never have ham around but Mom gave us a pile of sliced ham unexpectedly. Perfect timing. Thank you Kevin!
Kevin Lee Jacobs says
Hi Beverly – Let me know how the dish works out for you!
Beverly, zone 6, eastern PA says
It was great! I made only one substitution which was using my fresh garlic instead of garlic powder. The Swiss cheese I had was a block of Jarlsberg. I shredded the cheese on the disc in my food processor then switched to the blade and did the fresh breadcrumbs right afterward. Because it was a *new* recipe, there were a lot of dirty dishes and ingredients all over the kitchen counters. Next time I will be tidier. I liked the creaminess of the sauce and the ham and green beans together were heavenly. We will get a second meal from this recipe. So glad I tried it! Thanks Kevin. Hi Binky!
Kevin Lee Jacobs says
Hi Beverly – I’m so glad!!!
Cathy says
Kevin, you and Mr. Fox are saints – thank you for all your animal rescues (also love your recipes)
Frederique Jennette says
Hi Kevin, that dish is just the right one for today’s dinner with son and daughter in law, thank you, good summer suggestion!!