“Combining two holiday faves in one dish just makes my taste buds happy!”
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- Unsalted butter, for the baking dish
- 2 cloves garlic, smashed
- Kosher salt
- 2 Yukon Gold potatoes, peeled and cut into 1-inch chunks, peels reserved
- 1 pound green beans, trimmed and thinly sliced on an angle
- 2 tablespoons olive oil
- 1/2 cup chopped Vidalia onion
- 1/2 serrano chile pepper, seeded and chopped
- 8 to 10 sprigs fresh thyme
- Freshly ground pepper
- 1/2 teaspoon Hungarian paprika
- 1 pound baby bella mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1 cup heavy cream, at room temperature
- 1/2 cup Mexican crema or sour cream
- 8 pickled jalapeno slices, finely chopped
- 6 ounces white cheddar cheese, shredded
- Reserved potato peels, cut into thin strips and soaked in water for 20 minutes
- 6 fresh sage leaves, finely chopped
- 6 sprigs fresh thyme, leaves stripped and chopped
- Pinch of Hungarian paprika
- 2 teaspoons olive oil
- Kosher salt and freshly ground pepper
Instructions
- Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish and set aside.
- Make the casserole: Fill a large pot with water. Add the garlic and a small handful of salt. Bring to a boil and add the potatoes. Cook until fork-tender, 6 to 8 minutes. Remove the potatoes and garlic with a slotted spoon to a sieve to let drain. To the same water, add the green beans. Bring back to a boil if needed, then simmer until the green beans are bright and tender, 6 to 8 minutes. Remove to a separate sieve.
- In a saute pan over medium heat, add the olive oil, onion, serrano and thyme. Season with a pinch of salt, a grind or two of pepper and the paprika. Cook until the onion is tender, then add the mushrooms and Worcestershire sauce and season again with salt and pepper. Cook until the mushrooms release some of their moisture and become tender, about 10 minutes. Remove the thyme sprigs and slowly stir in the heavy cream. Raise the heat until things begin to bubble. Cook at this temperature, stirring, until the cream thickens a bit, 6 to 8 minutes. Once thickened, turn off the heat and stir in the crema.
- Put the potatoes in one large bowl, discarding the garlic, and the green beans in another large bowl. Add the pickled jalapenos to the potatoes. Add three-quarters of the mushroom mixture to the potatoes and the rest to the green beans. Divide the cheese the same way into both bowls. Mash the potatoes until combined, then press the potatoes into the bottom of the prepared baking dish. Stir the green beans until combined and spread evenly over the top of the potatoes.
- Make the topping: Rinse the potato peels and dry as much as possible with paper towels. In a bowl, toss together the potato peels, sage, thyme, paprika and olive oil. Season with a pinch of salt and a grind or two of pepper. Sprinkle the peels evenly over the top of the casserole. Bake until the peels brown and begin to crisp on the edges, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 375 |
| Total Fat | 29 g |
| Saturated Fat | 15 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 71 mg |
| Sodium | 641 mg |