Description
A sophisticated twist on the classic green bean bake, featuring a homemade garlic and rosemary cream sauce and a crispy panko-Parmesan topping.
Ingredients
Scale
- 1.5 lbs fresh green beans, trimmed
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup Parmesan cheese, grated (divided)
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Preheat oven to 375F (190C) and grease a 9×9 inch baking dish.
- Boil green beans in salted water for 3-5 minutes, then drain and plunge into an ice bath. Pat dry.
- Melt 4 tablespoons of butter in a skillet over medium heat. Add minced garlic and rosemary; sauté for 2 minutes.
- Whisk in flour and cook for 2 minutes to create a roux.
- Gradually whisk in milk and simmer on low until the sauce thickens and coats a spoon.
- Stir in the blanched green beans, black pepper, and 1/4 cup of Parmesan cheese.
- Transfer the mixture to the baking dish.
- Combine panko breadcrumbs, remaining Parmesan, and melted butter. Sprinkle over the top.
- Bake for 20-25 minutes until the top is golden brown and the sauce is bubbling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American