Description
A gourmet twist on a classic side dish featuring fresh green beans, smoky bacon, and sweet caramelized shallots in a velvety homemade béchamel sauce.
Ingredients
Scale
- 1.5 lbs fresh green beans, trimmed
- 6 oz thick-cut bacon, diced
- 3 large shallots, thinly sliced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter (for topping)
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add green beans and cook for 3-5 minutes. Drain and immediately place in an ice bath, then pat dry.
- In a large skillet over medium heat, cook diced bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
- Add sliced shallots to the bacon fat and sauté until translucent and golden brown.
- Stir in 4 tbsp of butter and flour, whisking for 2 minutes to create a roux.
- Slowly whisk in milk, simmering until the sauce thickens and coats a spoon. Stir in minced garlic, salt, and pepper.
- Fold the blanched green beans and half of the cooked bacon into the sauce until evenly coated.
- Transfer the mixture to a 9×9 inch baking dish.
- Combine panko, Parmesan, and 2 tbsp melted butter. Sprinkle over the top of the casserole.
- Bake at 375F 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