Description
A sophisticated twist on the classic green bean casserole, featuring fresh beans, a homemade bechamel sauce, smoky bacon, and sweet caramelized shallots.
Ingredients
Scale
- 1 lb fresh green beans, trimmed
- 6 slices thick-cut bacon, diced
- 3 large shallots, thinly sliced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1 tsp fresh thyme leaves
- 1 cup crispy fried onions
- Salt and black pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Cook diced bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside, keeping the fat in the pan.
- Sauté sliced shallots in the bacon fat until translucent and soft, about 5 minutes.
- Stir in butter and flour, whisking for 2 minutes to create a roux.
- Slowly whisk in milk and simmer on low until the sauce thickens.
- Stir in Parmesan cheese, fresh thyme, salt, and pepper.
- Blanch green beans in boiling salted water for 3 minutes, then plunge into ice water and drain.
- Combine blanched beans and cooked bacon with the cream sauce in a baking dish.
- Top with fried onions and bake for 20-25 minutes until golden brown and bubbling.