Green and White Bean Gratin
This creamy, cold-weather casserole with a golden, crunchy topping can be assembled ahead and baked when you are ready.
2 cups frozen cut green beans
2 cans (15 ounces each) white beans
4 garlic cloves, chopped
2 teaspoons dried rosemary, sage, or thyme
1/4 teaspoon salt
pinch of black pepper
1 cup grated Cheddar, Fontina, or Gruyere cheese
1 cup bread crumbs
1 cup grated Parmesan cheese
2 tablespoons melted butter
Preheat the oven to 375 degrees. Butter an 8-inch square baking dish. Defrost the green beans by placing them in very hot water for a few minutes. Drain and spread to cover the bottom of the prepared dish.
In a blender, whirl one can of white beans, undrained, with the garlic, herbs, salt, and pepper until smooth. Pour over the green beans in the baking dish and sprinkle with the Cheddar cheese. Drain the second can of white beans and spread the beans on the top.
In a small bowl, combine the bread crumbs, Parmesan, and melted butter. Sprinkle over the top of the gratin. Bake uncovered for 25 minutes. Uncover and bake until golden and bubbling, about 10 minutes more.
You can substitute fresh beans that have been stemmed, cut into 2-inch lengths, and blanched, if you prefer.