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Alpine Green Bean Gratin

Submitted by Yummy 11 June 2009

Serve as an accompaniment, or could be used without the lardons for a vegetarian main course

 
 
 
 

Ingredients

1 lb 450g Green Beans trimmed,Can of flageolet Beans or Canneloni (if you don't want to use these add anothe 1/2 lb Green Beans),3 Tbsp Butter,Bunch Spring Onions,1 small tub of Creme Fraiche,1/4 tsp Pepper,salt to taste,6 ozs Swiss Cheese Emmental Gruyere or Jarlsberg or similar you can use Cheddar,3 ozs dried fresh breadcrumbs,

Method

Heat oven to 350F 180C
Wash, Trim and slice the beans on the diagonal.
Steam over boiling salted water until still crisp and slightly crunchy. Remove from heat and plunge into icy water. Drain and pat dry before continuing.
In a large frying pan, fry off the lardons until browned, drain off the fat and reserve lardons.
Add 2 tbsp of butter and add the chopped Spring Onions. Saute until translucent, don't allow to brown.
Stir in the Creme Fraiche, pepper and the green beans, and the reserved Lardons, sprinkle 4 ozs of the cheese over the beans and stir all ingredients together , add salt to taste.
Ensure all the ingredients are coated with the cheesy mixture, then place the mixture into a buttered oven proof baking dish.
Mix the rest of the cheese with the breadcrumbs and cover the bean mixture. Dot with small pieces of the remaining tbsp of butter. (at this point the dish can be refrigerated for as long as 24hrs, bring back to room temp before cooking)
Bake in the centre of the oven for 20mins or until the cheese sauce starts to bubble through, then raise the dish to a higher rack in your oven (or grill) to brown the top for a further 5 mins. The top should be golden and the sauce bubbling through.

Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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