| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 1 1/2 pounds green beans, trimmed and halved
- 3 cups small cauliflower florets (from 1/2 head)
- 5 tablespoons unsalted butter
- 2/3 cup panko
- Freshly ground black pepper
- 3/4 cup shredded gruyère cheese
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups half-and-half
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon mustard powder
- Pinch of cayenne pepper
- Chopped fresh chives, for topping
Instructions
- Bring a large pot of generously salted water to a boil. Add the green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Transfer to a paper towel–lined baking sheet with a slotted spoon. Add the cauliflower to the boiling water and cook until just tender, 3 to 4 minutes. Transfer to the baking sheet with the slotted spoon. Pat the vegetables dry.
- Preheat the oven to 375˚. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the panko and cook, stirring, until golden brown, 4 to 5 minutes; season with salt and black pepper. Transfer the panko to a bowl and let cool; reserve the saucepan. Add the gruyere to the panko and toss; set aside.
- Wipe out the saucepan and add the remaining 3 tablespoons butter; melt over medium heat. Add the garlic and cook, stirring, until softened, 1 minute. Sprinkle in the flour and cook, stirring, 1 minute. Gradually add the half-and-half, whisking constantly. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until thickened, about 5 minutes. Add the parmesan, mustard powder, cayenne and 2 teaspoons salt and cook, stirring, until the parmesan is melted, about 30 seconds.
- Spread one-third of the cream sauce in a 9-by-13-inch baking dish. Top with the green beans and cauliflower, then the rest of the sauce. Sprinkle with the panko-gruyere mixture. Bake until the gruyere is melted and the sauce is bubbling around the edges, 25 to 30 minutes. Top with chives.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 307 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 10 g |
| Cholesterol | 67 mg |
| Sodium | 556 mg |
Reviews
It’s a bit time consuming to make BUT was the first side at Thanksgiving to go. And we had a ton of sides. I got a taste and really enjoyed the topping. Am going to make it again for Christmas dinner.
I’m traditionally in charge of the green bean dish for Thanksgiving. My Mom showed me this recipe in her Food Network Magazine a few weeks ago and I decided to make it for our Thanksgiving meal. It was wonderful! A refreshing take on green bean casserole. Very decadent with all the butter, cheese, half ‘n half… I think if I make it again, I will lighten it up a bit and increase the veggies-to-sauce ratio. Thanks, Food Network Kitchen, for helping me change-up my Turkey Day green beans!