Ingredients:

  • Two 15-oz cans of Canned Green Beans (drained and rinsed)
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp All-Purpose Flour
  • 1 ½ cups Whole Milk (warmed)
  • 1 cup Sharp Cheddar Cheese (grated, plus extra for topping)
  • 1 tsp Dijon Mustard
  • Pinch of Nutmeg
  • ¼ tsp White Pepper
  • Salt (to taste)
  • ½ cup Panko Breadcrumbs
  • 2 medium Shallots (thinly sliced)
  • 1 Tbsp Olive Oil (or Butter)
  • 2 Tbsp Fresh Parsley (chopped)

Instructions:

  1. Preheat oven to 375°F (190°C). Drain and thoroughly rinse the canned green beans; set aside.
  2. Heat the olive oil/butter in a large skillet over medium heat. Sauté the sliced shallots until deeply golden brown and crisp (about 5-7 minutes). Remove shallots with a slotted spoon and place on paper towels to drain excess oil.
  3. In the same skillet, toast the Panko breadcrumbs over medium heat until golden brown. Remove from heat and immediately toss the toasted Panko with half of the crispy shallots. Set the crumble topping mixture aside.
  4. In a medium saucepan over medium heat, melt the 3 Tbsp butter. Whisk in the flour and cook for 1 minute to form the roux.
  5. Gradually whisk in the warm milk until the sauce is smooth. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon (about 4-6 minutes).
  6. Remove the saucepan from the heat. Stir in the grated cheddar cheese, Dijon mustard, nutmeg, and white pepper. Taste carefully and adjust salt if necessary.
  7. Gently fold the rinsed green beans into the cheese sauce mixture until evenly coated. Pour the entire mixture into a prepared 8x8 inch baking dish.
  8. Sprinkle the remaining grated cheese evenly over the beans, then generously cover with the Panko/shallot crumble mixture.
  9. Bake for 25–30 minutes, or until the sauce is bubbling hot around the edges and the topping is a deep golden brown.
  10. Let the gratin rest for 5 minutes before sprinkling with fresh parsley and serving hot.