Gratin de Haricots Verts de Markus | Markus' Green Bean Casserole

Introduction

An adaptation of Alton Brown’s classic, simplified for ease: crisp-tender green beans in a creamy mushroom-garlic sauce, finished with fried onions. Source inspiration: http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe.html

Ingredients

• 3 lbs fresh green beans, tips trimmed, cut into 1/2- to 1-inch pieces
• 3 tablespoons butter, plus 1 tablespoon more if needed
• 1 small package sliced fresh mushrooms (use more if desired)
• Sea salt, to taste
• Coarsely ground black pepper, to taste
• 6 cloves garlic, minced
• 1/2 teaspoon ground nutmeg
• About 4 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half and half
• French's fried onion rings, for topping

Directions

1. Heat oven to 400°F. Bring a large pot of salted water (add 1 garlic clove and 1 tablespoon salt if desired) to a boil. Prepare an ice bath.
2. Blanch beans 5-7 minutes until crisp-tender. Drain and shock in ice water to stop cooking. Drain again and set aside.
3. In a large oven-safe pan (e.g., cast iron), melt 3 tablespoons butter over medium. Add mushrooms, salt, and pepper; sauté until mushrooms soften.
4. Add minced garlic and nutmeg; cook about 1 minute, stirring. Add another tablespoon butter if the pan is dry.
5. Sprinkle in flour while stirring to make a light roux. Gradually add half and half and broth, stirring until a thick but pourable sauce forms (thicker than cream, thinner than honey). Adjust with a bit more flour or liquid as needed.
6. Turn off heat. Fold in green beans and a handful of fried onions; season to taste.
7. Top with fried onion rings. Bake about 15 minutes until bubbling and onions are golden (not too dark). Serve hot.

Tips

• Keep beans crisp by blanching then shocking; avoid overcooking before the bake.
• Season in layers: salt the blanching water and adjust sauce to taste before baking.
• Sauce will thicken in the oven; aim for slightly loose before baking.

Optional Additions

• Add a splash of sherry or a squeeze of lemon to brighten the sauce before baking.
• Swap in fresh herbs (thyme) with the mushrooms for extra aroma.