Green Bean Au Gratin for 1

 

This specific dish is best for when you want to figure out what to do with half a can of green beans. I used the first half when I made picadillo the other day. I didn't want it to go to waste so I came across this recipe from Chef John from Fooooood Wishes. Otherwise, I wouldn't recommend you do this recipe unless you use the full can, drained.

Did You Know? For the longest time my dumb ass has been pronouncing "au gratin" wrong for most of my life. It's correctly pronounced like "aww grah-tawn". So glad I didn't say it out loud to anyone as an adult. Hee hee.

1 cup green beans (half of a 7 oz can)

1 tbsp dijon mustard

pinch of kosher salt

pinch of pepper

3/4 cup heavy cream

1 tbsp parmesan cheese

2 oz of shredded cheese

2 tbsp butter

1/3 cup breadcrumbs

dash or two of cayenne


Directions:

1. With spare butter, grease a small casserole dish and set aside. In a small pot, melt 2 tbsp butter. When melted, pour in a bowl and mix with breadcrumbs. 

2. Drain half a can of green beans and in a separate bowl mix together the heavy cream, dijon, shredded cheese, salt and pepper. 

3. When mixed thoroughly, pour into buttered casserole dish. Top with breadcrumb mixture. Top with Parmesan cheese and cayenne.

4. Place mini casserole dish on a baking sheet and bake 15-20 minutes in 450 F degree oven.

5. Let rest 10 minutes before eating.

After eating this, it did come out a tad soupy. You can scale back a tad on the heavy cream.

SOURCE: Chef John @ All Recipes

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