Ingredients:
- 1 1/4 pounds green beans, trimmed and cut into 1- to 2-inch pieces (about 4 cups)
- 1 tablespoon extra-virgin olive oil, divided (1 1/2 if topping with breadcrumbs)
- 1 medium onion, thinly sliced
- 1 1/2 tablespoons all-purpose flour
- 3/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1/1/4 cups low-fat (1%) milk
- 3/4 cups whole-wheat breadcrumbs or 1/2 cup shredded or crumbled cheese
Directions:
- Position rack in middle of oven; preheat to 425°F.
- Toss green beans in a large bowl with 1/2 tablespoon (1 1/2 teaspoons) oil until well coated. Place on a baking sheet and spread in an even layer. Roast, stirring once and rotating the pan about halfway through, until beans are tender and beginning to brown, 20 to 25 minutes.
- Meanwhile, heat 1/2 tablespoon (1 1/2 teaspoons) oil in a large saucepan over medium heat.
- Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes.
- Add flour, salt and pepper; cook, stirring, for 1 minute more.
- Add milk and continue to stir, scraping up any browned bits.
- Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes.
- Remove from the heat. (See Variation/Tips)
- When the green beans are done, remove from the oven.
- Preheat the broiler.
- Transfer half the green beans to a 2-quart, broiler-safe baking dish.
- Spread half the sauce over the green beans.
- Add the remaining green beans and top with the remaining sauce.
- Combine breadcrumbs and remaining 1/2 tablespoon oil in a small bowl (skip if topping with cheese).
- Sprinkle the breadcrumb mixture (or cheese) over the gratin.
- Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler.
- Let stand for 10 minutes before serving.
Variations: To make ahead: roast green beans (Step 2) up to 30 minutes ahead. Prepare the sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the green beans. To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh breadcrumbs. To add extra flavor to the cream sauce, at the end of Step 3 stir in 1 tablespoon chopped fresh herbs, such as thyme, sage or parsley. Or make it cheesy by stirring in 1/2 cup shredded or crumbled cheese, such as Swiss, Cheddar or blue cheese. Double recipe for a larger crowd!
Chef's Notes:
Yield: 4 servings (1 cup per serving)
Total cost: $2.66
Cost per serving: $0.66
Source: EatingWell Magazine
Nutrition Facts (per serving):
Per serving
188 calories; 7g total fat (1g saturated fat); 25g carbohydrates; 5g fiber; 348mg sodium; 8g protein