This is delightfully unexpected.
I had to make this. Whenever a recipe says “gratin,” I’m compelled to try it — it’s practically a rule. Like following someone famous on social media even when you don’t know them, or cringing through an old pop-culture reference but clicking anyway. Call it culinary curiosity.
The original version of this dish called for soaking and cooking dry white beans with lots of aromatics and spices. I love fresh beans, but this time I used canned for speed and convenience. Sometimes you need quick and tasty — and this fits the bill perfectly. There were more pressing matters that day, like testing a new ice cream maker for a strawberry cookie dough recipe I’d been dying to try.
Ice cream can wait. First: beans.
Half of the bean mixture is pureed, which makes the gratin luxuriously creamy. The top gets a crunchy layer of panko and a blend of three cheeses — gruyere, fontina, and parmesan — that browns beautifully in the oven. I nearly ate the first layer straight from the pan, it was that tempting.
This gratin is a refreshing change for a side dish and a simple way to introduce something new to the dinner rotation. Try it tonight.
White Bean Gratin
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Ingredients
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 4 tablespoons olive oil
- 1 large shallot, finely diced
- 3 garlic cloves, minced or pressed
- 1/2 cup low-sodium chicken or vegetable stock
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup panko bread crumbs
- 3/4 cup freshly grated gruyere cheese
- 1/2 cup freshly grated fontina cheese
- 1/4 cup freshly grated parmesan cheese
Instructions
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Preheat oven to 425°F. In a bowl, mix the panko with the three cheeses and set aside.
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Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot with a pinch of salt and cook until softened, about 5 minutes. Add two cloves of minced garlic and cook 30 seconds, then stir in the beans and heat 3–4 minutes. Remove 2 cups of beans to a blender. Add the stock, milk, 1 tablespoon olive oil, salt and pepper, and blend until completely smooth. Return the purée to the skillet and stir to combine.
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Spray a baking dish (6×10 works well, but any ovenproof dish is fine) with nonstick spray. Transfer the bean mixture to the dish and smooth the top. Sprinkle the cheese and panko mixture evenly over the beans and drizzle with the remaining olive oil. Bake 23–25 minutes, until the top is golden and bubbly. Serve immediately.
Notes
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Serve this with a juicy filet and a good glass of wine — it pairs beautifully with richer proteins and makes a comforting, elegant side.