November 4th, 2013

Yellow Bean and Mushroom Gratin

I have a confession to make. I’ve never like that green bean casserole that is so popular at Thanksgiving. Well, minus the French fried onions, that is. I’ve tried many variations, including made-from-scratch, and as much as I want to love it, I just don’t.

This yellow bean and mushroom gratin, on the other hand, is absolutely fabulous!

Yellow Bean and Mushroom Gratin
Yellow beans and mushrooms are sauteed with garlic and herbs, then baked in a creamy sauce with a panko breadcrumb topping. It’s heavenly.

I loved this side dish so much the first time I tried it, I made sure to pick up some extra yellow beans at the farmers’ market and stash them in the freezer for Thanksgiving.

If you can’t find yellow beans–and I think even frozen would work–you could definitely substitute the green variety. But if you can find yellow beans, I absolutely recommend them. They have a rich, buttery flavor that really makes this dish stand out!

Yellow Bean and Mushroom Gratin

Preparation 20 min 2017-04-28T00:20:00+00:00 Cook Time 20 min 2017-04-28T00:20:00+00:00
Serves 1     adjust servings

Ingredients

    For the beans

    • 1 pound yellow beans, trimmed and cut into 3-inch pieces
    • 2 tablespoons unsalted butter
    • 2 cloves garlic, minced
    • 1/2 cup finely chopped onion
    • 1 1/2 cups mushrooms, sliced
    • 1/4 teaspoon dry thyme
    • Salt and pepper, to taste

    For the sauce

    • 3 tablespoons butter
    • 3 tablespoons flour
    • 1 1/2 cups half and half
    • Salt and pepper, to taste

    For the topping

    • 1 tablespoons olive oil
    • 1/2 cup panko bread crumbs
    • 1 teaspoon parsley flakes
    • 1/2 teaspoon garlic salt
    • Pinch of pepper

    Instructions

    1. Preheat oven to 350 degrees. Boil beans in salted water until just tender, 6-8 minutes. Drain and set aside.
    2. In a large saute pan over medium heat, melt the butter. Add the garlic, onion, mushrooms and thyme and cook until mushrooms have softened and released their juices. Add beans and cook for a few minutes more. Season with salt and pepper.
    3. To make the sauce, melt the butter in a heavy saucepan. Whisk in the flour and cook for 1-2 minutes.
    4. Whisk in the half and half and stir until smooth. Cook, stirring often until sauce bubbles and thickens. Season with salt and pepper, to taste.
    5. Stir the sauce into the bean and mushroom mixture and toss to coat everything well. Pour the mixture into a large buttered casserole dish.
    6. To make the topping, combine all of the ingredients in a small bowl and mix well. Sprinkle evenly over the beans.
    7. Bake for 20-25 minutes or until the sauce is bubbly and the bread crumbs are golden.

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    Who Dished It Up First: This is an original recipe.

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    Comments

    1. I adore green bean casserole, but I also think your yellow bean looks delicious, so I’ll definitely give it a try!

    2. It’s even amazing that I love green beans for the fact that every other vegetable I despise! But this new twist on the recipe is very unique. I really like the colors!

    3. I, too, do not like the green bean casserole and it is not for lack of trying! I look forward to making this yellow bean gratin. It sound wonderful! Thanks for sharing. Pinning! ~Marion

    4. That’s okay – I never really care for the traditional one. If I make it- it’s tweaked in all sorts of ways 🙂 This looks DELISH!

    5. I love how you call this a “Thanksgiving Side” when I’m looking at this beautiful photograph of deliciousness that I could truly call a main dish!! I’d be so happy if someone set that in front of me for dinner!
      Lovely…just lovely. Of course, I’d eat it as a side too…. but it is so pretty, that I think it would make the turkey take the back seat!! <3

    6. I have a bunch of yellow beans that I grew this summer and came across this recipe. I tried it tonight and it turned out very well. Thank you for sharing. There aren’t a lot of recipes specific for yellow beans.

     

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