ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green Bean-Goat Cheese Gratin

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 20 mins
Total time 50 mins
Yield Makes 4 servings

Ingredients

  • 2 white bread slices
  • 1 tablespoon olive oil
  • 3/4 cup (3 oz.) freshly shredded Parmesan cheese, divided
  • 1/3 cup finely chopped pecans
  • 1 pound fresh haricots verts (tiny green beans), trimmed
  • 2 ounces goat cheese, crumbled
  • 1/2 cup whipping cream
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper

How to Make It

  1. Preheat oven to 400°. Tear bread into large pieces; pulse in a food processor 2 or 3 times or until coarse crumbs form. Drizzle oil over crumbs; add 1/4 cup Parmesan cheese. Pulse 5 or 6 times or until coated with oil. Stir in pecans.

  2. Cut green beans crosswise into thirds. Cook in boiling water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry with paper towels.

  3. Toss together beans, next 4 ingredients, and remaining 1/2 cup Parmesan cheese. Firmly pack mixture into 4 (6-oz.) shallow ramekins. Cover each with aluminum foil, and place on a baking sheet.

  4. Bake at 400° for 20 minutes. Uncover and sprinkle with crumb mixture. Bake 8 more minutes or until golden. Let stand 5 minutes.

  5. Brought to the table by cookbook author Tasia Malakasis, owner of Belle Chèvre creamery in Elkmont, Alabama.