Classic Green Beans Au Gratin

Chef John's green bean au gratin casserole has a creamy, rich cheese sauce that enhances but doesn't cover up the beans so they're still the star.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 318 Calories

Ingredients

• 1 tablespoon unsalted butter, softened
• 2 tablespoons unsalted butter, melted
• 1 pinch cayenne pepper, or to taste
• kosher salt to taste
• freshly ground black pepper to taste
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 2 teaspoons Dijon mustard, or more to taste
• 1.5 cups heavy cream
• 0.33333334326744 cup dry bread crumbs
• 1.25 pounds fresh green beans
• 2 ounces Comté cheese, grated

Recipe Instructions

Step 1

Let cool for 10 minutes before serving.

Step 2

Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.

Step 3

Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.

Step 4

Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne.

Step 5

Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.

Step 6

Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter.

Step 7

Bring a generously salted pot of water to a rolling boil over high heat.

Step 8

Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don't overcook them.

Step 9

Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It's okay if they're still a bit wet.

Step 10

Season beans with pepper, salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano.