Bean & Crispy Onion Gratin

 Image This is one of those American “thanksgiving” type dishes which we don’t get much call for here. I like it’s textural appeal. It’s got an absurd “only in America” amount of butter which could absolutely be reigned in to something more reasonable. I’d be keen to give it a try with egpplant rather than capsicum (purely personal preference – I am not a lover of cooked capsicum).
  • 6 tablespoons unsalted butter, divided, plus more for dish
  • 1 medium onion, cut into ¼-inch dice
  • 1 red capsicum, seeded and cut into ½-inch dice
  • 500g button mushrooms, stems trimmed, quartered
  • 2 teaspoons coarse salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 1½ pounds green beans, trimmed and cut into 2-inch pieces
  • 6 tablespoons all-purpose flour, divided
  • 2 cups milk
  • 1 pinch cayenne pepper
  • 1 pinch grated nutmeg
  • 1 cup grated Parmesan cheese
  • ¼ cup breadcrumbs
  • ¼ cup canola oil
  • 3 shallots, cut crosswise into ¼-inch rings
  • 1 package or tub of fried onions (available from supermarkets in the Asian section; or Asian grocers


  • Large frypan
  • Saucepan
  • Large bowl (for ice bath)
  • 9-by-13-inch glass or ceramic baking dish
  1. In a large frypan over medium heat, melt 2 tablespoons butter.
  2. Add onion, and saute until it begins to soften, about 4 minutes.
  3. Add capsicum and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes.
  4. Season. Set aside.
  5. Prepare an ice bath: Fill a large bowl with ice and water; set aside.
  6. To a saucepan of boiling water, add beans, and cook until bright green and just tender, 4 to 5 minutes.
  7. Drain, and plunge into ice bath to stop cooking.
  8. Toss drained beans with mushroom mixture; set aside.
  9. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat.
  10. Add ¼ cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes.
  11. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes.
  12. Stir in cayenne, nutmeg, and the remaining teaspoon salt and ¼ teaspoon pepper.
  13. Remove from heat, and cool to room temperature, stirring occasionally.
  14. Pour over beans, and toss to combine.
  15. Butter your baking dish.
  16. Spread half the green-bean mixture over the bottom.
  17. Sprinkle on half the grated Parmesan, and spread with the remaining green beans.
  18. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole.
  19. Cover with foil, and refrigerate until about 45 minutes (or up to 2 days) prior to serving.
  20. Preheat oven to 160c degrees. Cook casserole covered in the foil, for 25-30 minutes, until heated through.
  21. Meanwhile, heat canola oil in a medium skillet over medium-high heat.
  22. Toss shallot rings with the remaining 2 tablespoons flour.
  23. Fry the shallots in batches, turning frequently, until golden brown.
  24. Transfer to paper towels to drain.
  25. Mix saute’d shallots with approximately 1 cup of the fried onions.
  26. Sprinkle on top of vegetables and cook another 10 minutes.

Serves 8

Recipe & Pic from Good Dinner Mum


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