Are you looking for a simple and tasty side dish? Try the green beans au gratin

Green beans au gratin are a tasty side dish that is excellent to prepare with fresh green beans. Here is the quick and easy recipe.

You don't need many ingredients to enhance the flavor of this summer legume and if you decide to prepare green beans au gratin you will realize it too. In fact, for this recipe you only need oil, grated cheese and breadcrumbs while to flavor we will use garlic and basil.

To prepare baked green beans au gratin we recommend using fresh, seasonal vegetables but you can also make this easy and tasty recipe using frozen green beans (or croissants) . However, we do not recommend the canned ones because a second cooking could make them really too soft.

How to prepare the recipe for green beans au gratin

1. First trim the green beans and remove the ends. Wash them well under running water then steam them for 10 minutes or blanch them in water for the same amount of time.
2. Once cooked, transfer them to a bowl and season them with finely chopped garlic, a pinch of salt and oil. Then flavor with the basil chopped with your hands.
3. Oil the bottom of a baking dish suitable for cooking in the oven and cover it with grated bread. Then pour in the green beans and sprinkle them with a spoonful of breadcrumbs and the parmesan. Bake in the oven at 200°C for 15 minutes until a nice crust has formed. Serve hot.

Here is a video that illustrates all the steps. As you can see they can be enriched by adding, as in this case, 2 beaten eggs but they are also excellent with mozzarella which will become stringy and irresistible when cooked.

If you are looking for other quick and easy recipes with green beans, we recommend you also try the green bean and tuna salad , perfect as a single dish.

Conservation

You can store leftover green beans in the refrigerator for a couple of days, tightly covered with cling film and reheat them in a pan or in the oven before serving.

Read also

Green bean flan: perfect as a vegetarian main course