Fresh Green Bean Potato Casserole
Indulge in the comforting flavors of a classic with a fresh twist in this Fresh Green Bean Potato Casserole! Combining tender slices of creamy potatoes and crisp, vibrant green beans, this dish is layered with a rich, velvety cheddar cheese sauce infused with hints of garlic and onion. Topped with golden, crunchy panko breadcrumbs, this casserole strikes the perfect balance between creamy and crispy. With just 20 minutes of prep time and a blend of wholesome, simple ingredients like fresh vegetables and sharp cheddar, this easy-to-make recipe is ideal for family dinners or holiday gatherings. Serve it as a hearty side dish or a vegetarian main, and watch as everyone comes back for seconds!
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Recipe Information
Ingredients
- 450 grams fresh green beans
- 500 grams potatoes
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 360 milliliters milk
- 120 milliliters heavy cream
- 200 grams sharp cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 60 grams panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a medium-sized casserole dish.
Bring a large pot of water to a boil and blanch the green beans for 3-4 minutes until bright green and tender-crisp. Immediately transfer them to an ice water bath to stop cooking, then drain and set aside.
Peel and slice the potatoes into thin rounds, about 1/8 inch thick.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to make a roux, stirring constantly.
Gradually whisk in the milk and heavy cream until smooth. Continue cooking, stirring occasionally, until the mixture thickens, about 3-4 minutes.
Stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper until the cheese is fully melted and the sauce is smooth. Remove from heat.
Layer half of the potato slices in the prepared casserole dish, followed by half of the green beans. Pour half of the cheese sauce over the vegetables.
Repeat the layers with the remaining potatoes, green beans, and cheese sauce.
In a small bowl, toss the panko breadcrumbs with olive oil, then sprinkle the mixture evenly over the casserole.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the topping is golden brown and crispy.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.2 g | 213% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 4325 mg | 188% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 43.3 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 2187 mg | 168% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4514 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
