Description
Hearty Green Bean and Potato Casserole delivers comfort straight from grandma’s kitchen, blending rustic vegetables with creamy textures. Crisp green beans and tender potatoes create a satisfying side dish you’ll crave at every family gathering.
Ingredients
Scale
Vegetables:
- 2 lbs green beans, trimmed
- 1.5 lbs potatoes, peeled and cubed
- 1 medium onion, chopped
Dairy and Cream:
- 1 cup heavy cream
- 0.5 cup milk
- 1 cup shredded cheddar cheese
- 0.25 cup butter
Seasonings and Extras:
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup breadcrumbs
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 375°F and generously grease a 9×13-inch baking dish to ensure easy serving and prevent sticking.
- Fill a large pot with water and bring to a rolling boil, then add green beans and cook for 3-4 minutes until they’re vibrant green and slightly tender, then immediately transfer to an ice bath to halt the cooking process.
- In the same boiling water, cook cubed potatoes for 5-6 minutes until just fork-tender, then drain and set aside.
- Sauté chopped onions and minced garlic in butter over medium heat until translucent and fragrant, approximately 4-5 minutes.
- Whisk together heavy cream, milk, salt, and black pepper in a separate bowl, creating a smooth, seasoned sauce.
- Layer blanched green beans and parboiled potatoes in the prepared baking dish, spreading the sautéed onion and garlic mixture evenly across the vegetables.
- Pour the cream mixture over the vegetables, ensuring uniform coverage and allowing the liquid to seep between the layers.
- Sprinkle shredded cheddar cheese across the top, creating a rich and melty surface.
- Scatter breadcrumbs over the cheese layer for a crispy, golden-brown topping.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling around the edges.
- Remove from the oven and let rest for 10 minutes to allow the sauce to set and flavors to meld.
- Garnish with freshly chopped parsley before serving, adding a burst of color and fresh herb flavor.
Notes
- Blanch vegetables quickly to maintain vibrant color and crisp texture, preventing overcooking and mushiness.
- Use ice bath immediately after boiling green beans to stop cooking process and preserve bright green color and nutrients.
- Choose starchy potatoes like Russet or Yukon Gold for better absorption of cream sauce and creamy interior.
- Customize cheese options by swapping cheddar with Gruyère, Swiss, or pepper jack for varied flavor profiles.
- Make gluten-free by replacing breadcrumbs with crushed gluten-free crackers or almond meal for crunchy topping.
- Reduce calories by substituting heavy cream with half-and-half or whole milk for lighter sauce consistency.
- Enhance vegetable nutrition by adding diced carrots or bell peppers for additional color and texture.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 50 mg