Alpine-Style Green Bean Casserole

Skip the cans this year, and try this fresh version of a traditional favorite: Green Bean Casserole.  Use fresh green beans, alpine-style cheese, and homemade béchamel for an unforgettable side.

• 5 tablespoons butter, cubed and divided
• 3/4 cup panko bread crumbs
• 1 1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces
• 1 cup water
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon each salt and pepper
• 1/4 teaspoon cayenne pepper, optional
• 8 ounces Grand Cru Reserve cheese, shredded and divided (2 cups)

Instructions

1. Melt 2 tablespoons butter in a 12-inch ovenproof or cast-iron skillet over medium heat.  Add bread crumbs; cook and stir for 1-2 minutes or until toasted.  Transfer to a bowl.  Wipe pan clean.

2. Bring green beans and water to a boil in the same pan; cook over medium-high heat for 7-8 minutes or until beans are crisp-tender, stirring occasionally. Drain and transfer green beans to a large bowl; keep warm. Wipe skillet dry.

3. Melt remaining butter in the same pan over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, salt, pepper and cayenne pepper if desired. Bring to a boil; cook and whisk for 2 minutes or until thickened.

4. Reduce heat to low; gradually whisk in 1 1/2 cups Grand Cru Reserve until melted. Stir in green beans.

5. Remove from the heat. Sprinkle with bread crumbs and remaining Grand Cru Reserve. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted.

 

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