Recipe Details
Ingredients
-
1tablespoonunsalted butter, softened
-
1 ¼poundsfresh green beans
-
freshly ground black pepper to taste
-
kosher salt to taste
-
2teaspoonsDijon mustard, or more to taste
-
1 ½cupsheavy cream
-
2 ounces Comté cheese, grated
-
2tablespoonsfreshly grated Parmigiano-Reggiano cheese
-
2tablespoonsunsalted butter, melted
-
⅓cupdry bread crumbs
-
1pinchcayenne pepper, or to taste
Cooking Directions
-
Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter.
-
Bring a generously salted pot of water to a rolling boil over high heat.
-
Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.
-
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.
-
Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.
-
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.
-
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.
-
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.
-
Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.
-
Let cool for 10 minutes before serving.
Cooking Tips:
Using salted water to cook the beans is key.
You can use crème fraîche in place of heavy cream, and Gruyere or sharp white Cheddar in place of Comté cheese.
Make sure you use real Parmigiano-Reggiano, which has the name stamped on the rind.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories318 | |
% Daily Value * | |
Total Fat 29g |
37% |
Saturated Fat 18g |
89% |
Cholesterol 98mg |
33% |
Sodium 140mg |
6% |
Total Carbohydrate 13g |
5% |
Dietary Fiber 4g |
13% |
Total Sugars 2g |
|
Protein 4g |
9% |
Vitamin C 16mg |
18% |
Calcium 105mg |
8% |
Iron 1mg |
7% |
Potassium 259mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved