Description
A sophisticated twist on the classic green bean casserole featuring a homemade béchamel sauce, smoky bacon, and sweet caramelized shallots for a rich, savory finish.
Ingredients
Scale
- 1.5 lbs fresh green beans, trimmed
- 6 oz thick-cut bacon, diced
- 3 large shallots, minced
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 2 tbsp melted butter
- Salt and black pepper to taste
Instructions
- Blanch the green beans in boiling salted water for 3 minutes, then plunge them into an ice bath and pat dry.
- Fry the diced bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon, leaving the fat in the pan.
- Sauté the minced shallots in the bacon fat until translucent, then stir in the minced garlic for 30 seconds.
- Add 4 tbsp butter to the skillet, then whisk in the flour and cook for 2 minutes to create a roux.
- Slowly whisk in the milk, simmering until the sauce thickens. Stir in the Parmesan cheese until melted.
- Fold the blanched green beans and half of the cooked bacon into the cream sauce.
- Transfer the mixture to a greased baking dish. Mix breadcrumbs with the remaining bacon and 2 tbsp melted butter, then sprinkle over the top.
- Bake at 350°F for 20-25 minutes until the edges bubble and the topping is golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American