The green beans au gratin is a tasty and easy-to-prepare side dish, perfect for bringing a flavorful alternative to the classic boiled or salad green beans to the table. Ideal for making this vegetable appreciated even by the little ones, the green beans au gratin with béchamel will conquer everyone with their delicate taste and creamy texture. This green bean recipe pairs perfectly with both meat and fish dishes, but it shines next to roasts, stews, or braised meats. Among the many green bean preparations–in salad, Mediterranean style or with tomato – the gratin version is certainly the richest and most indulgent, although a bit less light. For those looking for a lighter side dish without sacrificing flavor, it is possible to make the green beans au gratin with a butter-free béchamel, which maintains its function and taste without overdoing it with fats. To complete the dish, a generous sprinkle of grated parmesan before baking provides a golden and irresistible gratin.
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green beans au gratin with béchamel delicious recipe for baking green beans the chicco di mais

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 20 Minutes
Portions: 4 People
Cooking methods: Oven, Boiling
Cuisine: Italian
Seasonality: Spring, Summer

179.85 Kcal

calories per serving

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Energy 179.85 (Kcal)
Carbohydrates 17.51 (g) of which sugars 7.19 (g)
Proteins 8.07 (g)
Fat 9.65 (g) of which saturated 6.27 (g)of which unsaturated 3.31 (g)
Fibers 4.71 (g)
Sodium 287.81 (mg)

Indicative values for a portion of 133 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Green Beans Au Gratin

1.3 lbs green beans
1.27 cups béchamel (for me gluten-free)
3 tbsp Parmigiano Reggiano DOP (grated)
1 pinch salt

Tools

1 Cutting Board
1 Colander
1 Pot
1 Saucepan
1 Baking Dish
1 Bowl

How to Prepare Green Beans Au Gratin with Béchamel

To prepare the green beans au gratin, start by cleaning the green beans: remove the ends (1) and rinse them thoroughly under water (2). Boil them in plenty of lightly salted water for 10-15 minutes (the time depends a lot on the thickness of the green beans) (3). Drain them when they are tender but not mushy.
Transfer them to a bowl and let them cool slightly. Meanwhile, prepare a fairly thick béchamel (4). You can follow this gluten-free recipe, or prepare a light version without butter and gluten-free; for those with a microwave, there is also the microwave béchamel recipe. Once ready, pour it over the green beans (5), leaving aside 2 or 3 tablespoons. Stir to coat all the green beans (6).
Take a baking dish large enough to hold all the green beans and arrange them inside. Cover them with the reserved béchamel and 3 tablespoons of grated parmesan (7). Bake the green beans au gratin in the preheated oven at 392°F (static) for 10-15 minutes, turning on the grill for the last two minutes to brown the surface. Remove from the oven (8) and let them rest for 5 minutes.
Serve the green beans au gratin hot, as a side dish or as a different appetizer.