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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Green Bean-Goat Cheese Gratin

Southern Living NOVEMBER 2012

  • Yield: Makes 4 servings
  • Hands-on:20 Minutes
  • Total:50 Minutes


  • 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


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.

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


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Green Bean-Goat Cheese Gratin recipe