Rating: 4 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

This classic au gratin recipe is one of my favorites. Perfect next to your holiday ham or turkey, this green bean casserole has a creamy, rich cheese sauce that enhances, but doesn't cover up, the green beans, so they are still the star of the show. Even though your family's probably expecting the same old green bean casserole you've been making for decades (the one with condensed soup, a ton of cheese, and way too many bread crumbs or French-fried onions), once they try this one, it might become a new holiday trend!

Recipe Summary

25 mins
25 mins
10 mins
1 hr
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter. Bring a generously salted pot of water to a rolling boil over high heat.

  • Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.

  • Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don't overcook them.

  • Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.

  • Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It's okay if they're still a bit wet.

  • Season beans with pepper, kosher salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano.

  • Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne.

  • Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.

  • Let cool for 10 minutes before serving.

Chef's Notes:

Using salted water to cook the beans is key.

You can use crème fraiche in place of heavy cream, and Gruyere or sharp white Cheddar in place of Comté cheese.

Make sure you use real Parmigiano-Reggiano, which has the name stamped on the rind.

Nutrition Facts

318 calories; protein 4.4g; carbohydrates 13.2g; fat 28.7g; cholesterol 98.2mg; sodium 140.1mg. Full Nutrition