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Green Beans And Mushroom Augratin

Green Beans And Mushroom Augratin - recipe card
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A creamy, cheesy gratin that transforms fresh green beans and earthy mushrooms into a comforting side dish. Tender-crisp green beans are coated in a rich béchamel flavored with Gruyère and Parmesan, then baked until golden and bubbling. The contrast between the silky sauce and the lightly caramelized mushroom topping makes every bite satisfying.

Ingredients

Scale
  • 1 lb fresh green beans, trimmed and halved crosswise
  • 8 oz cremini mushrooms, thinly sliced
  • 2 tbsp unsalted butter, divided
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk, warmed
  • 1/2 cup heavy cream
  • 1/2 tsp kosher salt, divided
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp freshly grated nutmeg
  • 1/2 cup shredded Gruyère cheese (2 oz)
  • 1/4 cup grated Parmesan cheese (1 oz)
  • 1/4 cup plain bread crumbs

Instructions

  1. Preheat oven to 375°F / 190°C. Bring a large pot of salted water to a boil over high heat. Have a bowl of ice water ready.
  2. Blanch the green beans in the boiling water for 3 minutes until bright green and just tender. Drain and plunge immediately into the ice water to stop cooking. Drain again and set aside.
  3. In a large skillet over medium-high heat, melt 1 tablespoon butter until foaming. Add the sliced mushrooms in a single layer and cook without stirring for 3 minutes to allow browning. Stir and continue cooking for 3 more minutes until golden and all moisture has evaporated. Transfer to a plate.
  4. Reduce heat to medium. Add the remaining 1 tablespoon butter to the same skillet. Add the diced onion and cook, stirring occasionally, for 4 minutes until translucent. Add the garlic and cook 30 seconds until fragrant.
  5. Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste. This roux will be the thickener for the sauce.
  6. Slowly whisk in the warm milk, then the heavy cream, breaking up any lumps. Continue whisking over medium heat for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Remove the béchamel from heat. Stir in 1/4 teaspoon salt, black pepper, and nutmeg. Add the Gruyère and Parmesan, stirring until fully melted and smooth.
  8. In a 1.5-quart baking dish, spread the blanched green beans evenly. Scatter the cooked mushrooms over the top. Pour the cheese sauce evenly over the vegetables, using a spatula to ensure everything is coated.
  9. In a small bowl, combine bread crumbs with the remaining 1/4 teaspoon salt. Sprinkle the bread crumb mixture in an even layer over the gratin.
  10. Bake uncovered on the middle rack for 20 minutes, until the sauce is bubbling around the edges and the top is golden brown. Let rest for 5 minutes before serving to allow the sauce to set slightly.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, assemble the unbaked gratin (without bread crumbs) in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. Reheat individual portions in a 350°F / 177°C oven for 10 minutes, or in a microwave on medium power in 30-second bursts until hot. For a crisper topping, reheat under the broiler for 1-2 minutes.

Nutrition

Keywords: Green Beans And Mushroom Augratin, green bean casserole, mushroom gratin, cheesy green beans, baked vegetable side, holiday side dish, French-style gratin, creamy green beans, Gruyère green beans, easy vegetable bake

Find it online: https://copycatkitchenco.com/green-beans-and-mushroom-augratin/