French Green Bean Casserole

No entrée stands alone. Even the most confident main course benefits from a supporting act that knows how to hold its own without clamoring for attention. The green bean casserole, in its most American form, is often nostalgic, sometimes heavy, rarely subtle. This version leans elsewhere. French green beans retain their snap. Gruyère and crème fraîche lend quiet luxury. Pancetta and shiitake deepen the room. It is familiar, yes — but composed, deliberate, and just decadent enough to feel dressed for the occasion.

served with turkey roast

INGREDIENTS
[serves 4 as a side dish]
eight ounces of French green beans, trimmed
one shallot, diced
two celery stalks, sliced
three ounces of shiitake mushrooms, sliced
a quarter pound of Gruyère, grated
two ounces of pancetta, small cubes
two tablespoons of butter, melted
one cup of panko
a quarter cup of heavy whipping cream
six ounces of crème fraîche

Preheat the oven to 375°F. Bring a pot of water, enough to cover the beans, to a boil. Boil the beans for three minutes, then immediately transfer them to a colander and rinse under cold water to stop the cooking. Drain well and set aside.

In a pan over medium-high heat, cook the pancetta until crisp. Remove with a slotted spoon and set aside on paper towels, leaving the rendered fat in the pan. Add the shallot and celery to the pan and sauté until the shallot begins to soften. Add the mushrooms and cook for another one to two minutes. Remove from the heat.

In a bowl, combine the heavy whipping cream, crème fraîche, and Gruyère. Add the green beans, pancetta, and sautéed vegetables. Mix well and transfer to a baking dish.

Top evenly with panko and drizzle with melted butter. Bake for 25 minutes. Remove from the oven and let rest for five to ten minutes before gently tossing to incorporate the crisp topping. Serve warm.

Bon appétit.

Regular green beans can substitute for French green beans. Boil them for an additional minute or two, as they tend to be thicker and less tender.

_____
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