Elegant Green Bean Casserole

Thanksgiving is the perfect time to serve my elegant green bean casserole. You can make it ahead by a day and cook it off while the turkey is resting. If you chose to do it that way, top the casserole with the panko crumbs just before you place into the oven. Instead of store bought onion topping I will give a recipe for freshly prepared fried shallot pieces. They are simply wonderful..

Ingredients:

2 lbs. fresh trimmed green beans - cut into thirds

2 large yellow onion. sliced not diced

2 TBL flour

5-6 TBL butter

6-8 oz Gruyere Cheese - shredded

2 cups whole milk

pinch of nutmeg

pinch of cayenne

pinch of herbs de Provence or dried thyme

1/3 cup grated Parmesan

2/3 - 1 cup Panko Bread crumbs

salt and black pepper

optional - splash of cognac

optional - sautéed mushrooms. I like shiitake but button mushrooms are great.

Directions:

Preheat oven 375 degrees

Prepare your green beans by removing tips and washing.

While the green beans are draining sauté your onions in 2 TBL of butter. Keep the heat on medium to medium high but no higher as you do not want to burn the onions.

The goal is a deep caramelization, which will take almost 20 minutes. Be patient. Salt and pepper your onions after 5 minutes.

When the onions are deeply colored and ready to be set aside you can if you wish sprinkle a little cognac over them. Cook for 1 minute then remove from skillet.

*If you wish to add mushrooms to your casserole sauté them in the same skillet after you remove the onions. When done add the mushrooms to the onions.

Next make the sauce by melting 2 TBL of butter into a pot. When melted

slowly add in the flour. Using a whisk - whisk the flour mixture for about 3 minutes until a roux forms.

When your roux is creamy slowly (very slowly) whisk in the cold milk. I usually use two cups but you can do 2 1/2 If you want a lot of sauce.

Whisk the sauce until it begins to lightly simmer and thicken. As it begins to thicken add in 1 pinch of salt, some black pepper, the cayenne, herbs and nutmeg. Keep whisking for about 5-7 minutes. Sometimes it can take a full 10 minutes for the sauce to be done.

Quick Tip - if you wish you may add 2 oz of your cheese into the milk as it heats. This will result in a light cheese sauce.

Add the remaining cheese into the casserole as recommended.

Once the sauce thickens remove the pot off the heat and set aside. Next - blanch for 3-4 minutes your green beans in boiling water. I boil my water first then add in the green beans. Drain after no more than 3-4 minutes.

The goal is to blanch not fully cook.

To assemble your casserole - take a spoonful of the cooled onion mixture, with mushrooms if using, and spread a thin layer on the bottom of your casserole dish.

Add next the green beans and spread them out evenly. Add on top a good pinch or two of salt and black pepper.

Pour your white sauce over the green beans being sure to spread it all out and into the sides.

Add next half of the Gruyere cheese. Spread evenly. Spoon the rest of your onion (and mushrooms) over the cheese. Sprinkle a little bit of Parmesan over the top.

Quick Tip - if you are making this casserole one day ahead, wrap and store in the refrigerator at this point. Do not add your panko topping until just before cooking.

When ready to cook remove the casserole from the fridge one hour ahead. Prepare your topping by mixing 1-2 TBL of melted butter into your panko crumbs and stir until incorporated.

Spread the panko crumbs over the top of your casserole.

Top the casserole with the rest of the Gruyere Cheese.

Bake in the oven for approx 30-35 minutes or until bubbling.

*Crispy Shallots - take 2 large shallots and slice thin. Flour lightly and add to a small pot or sauté pan filled with approx 1/2 inch of hot olive oil. Drop the shallot pieces into the oil and gently stir until they turn crispy. This will not take long - about 4 minutes. Drain on a paper towel. Finish with a pinch of salt.

Top the casserole with the crispy shallots.

ENJOY!