White Bean Gratin

Name: White Bean Gratin
Ingredients: 2/3 cups Panko Bread Crumbs; 1/2 cups Freshly Grated Fontina Cheese; 3/4 cups Freshly Grated Gruyere Cheese; 1/4 cups Freshly Grated Parmesan Cheese; 4 Tablespoons Olive Oil; 1 whole Large Shallot, Diced; 3 cloves Garlic, Minced Or Pressed; 3 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed; 1/2 cups Low Sodium Chicken Or Vegetable Stock; 1/2 cups Milk; 1/4 teaspoons Salt; 1/4 teaspoons Pepper

12 ingredients

6 steps

Ingredients

2/3 cups Panko Bread Crumbs
1/2 cups Freshly Grated Fontina Cheese
3/4 cups Freshly Grated Gruyere Cheese
1/4 cups Freshly Grated Parmesan Cheese
4 Tablespoons Olive Oil
1 whole Large Shallot, Diced
3 cloves Garlic, Minced Or Pressed
3 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed
1/2 cups Low Sodium Chicken Or Vegetable Stock
1/2 cups Milk
1/4 teaspoons Salt
1/4 teaspoons Pepper

Directions

1

Preheat oven to 425 F.
2

In a bowl, combine cheeses with panko bread crumbs, then set aside.
3

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add shallot with a sprinkle of salt and cook until soft, about 5 minutes. Add in 2 of the minced garlic cloves and cook for 30 seconds, then add in white beans and stir. Let beans heat for 3-4 minutes, then remove 2 cups of beans and place them in a blender. Into the blender also add the stock, milk, 1 tablespoon olive oil, salt and pepper. Blend until totally smooth. Pour contents back into the skillet and stir to combine. Taste and season additionally if desired.
4

Spray a baking dish (mine was 6x10, but any dish you want is fine-round, square, etc) with nonstick spray. Scoop bean mixture into the dish and spread with a spatula to even out the top. Lay cheese and bread crumb mixture over top. Drizzle with remaining olive oil. Bake for 23-25 minutes, until top is golden and bubbly. Serve immediately.
5

This should serve 4-6 as a side dish.
6

Recipe adapted from gourmet.