Green beans and Mushroom Au Gratin recipes
This recipe creates a comforting Green Bean and Mushroom Au Gratin, featuring tender French-style green beans and sliced mushrooms enveloped in a creamy, savory cheddar cheese sauce, then baked until bubbly and golden brown. It's a classic, easy-to-prepare side dish that's rich in flavor and satisfying texture.
Equipment
- 1 Saucepan Medium-sized for sauce preparation
- 1 Whisk For smooth sauce consistency
- 1 Baking Dish Oven-safe, suitable for gratin
- 1 Colander For draining beans and mushrooms
- 1 Measuring Cups/Spoons
Ingredients
Main
- 1 9 ounce package frozen French style beans
- 1 cup milk
- 1/4 teaspoon salt
- 2 teaspoons flour
- 1/2 cup shredded cheddar cheese
- 1 can of sliced mushrooms
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking and a golden topping.
- Cook the frozen French style green beans according to package directions until they are tender-crisp; drain them very thoroughly.
- Drain the can of sliced mushrooms thoroughly, pressing out any excess liquid.
- In a medium saucepan, whisk the 2 teaspoons of flour into the 1 cup of cold milk until completely smooth, ensuring no lumps.
- Place the saucepan over medium heat, add the 1/4 teaspoon of salt, and cook, stirring constantly with the whisk, until the mixture thickens to a creamy sauce consistency.
- Remove the saucepan from the heat and stir in half of the shredded cheddar cheese (1/4 cup) until it is fully melted and incorporated into the sauce.
- Gently fold the cooked and drained green beans and the drained mushrooms into the cheese sauce, ensuring they are evenly coated.
- Pour the mixture into a small oven-safe baking dish, spreading it evenly.
- Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top of the gratin.
- Bake for 20-25 minutes, or until the gratin is bubbly around the edges and the cheese topping is golden brown and melted.
Notes
1. Ensure green beans are cooked to tender-crisp and thoroughly drained to prevent a watery gratin. Similarly, drain canned mushrooms well to avoid excess moisture. 2. For a richer, lump-free sauce, consider starting with a roux: melt 1-2 tablespoons of butter, whisk in the flour, then gradually add the milk while whisking constantly. This creates a more stable emulsion and richer flavor. 3. Enhance the cheese sauce with a pinch of freshly grated nutmeg or a dash of white pepper for added depth. 4. For an extra golden and crispy topping, sprinkle a small amount of panko breadcrumbs mixed with melted butter over the cheese before baking.