Elevate Your Thanksgiving Sides with Our Green Bean Potato Gratin

November 23, 2015

There are plenty of delicious dishes that’ll hit the table this week when you sit down for Thanksgiving dinner. If you’re health-conscious, you want a fresh-tasting, organic alternative that your guests will enjoy and feel good about eating. We’ve got just the solution: our Green Bean Potato Gratin, it’s big on taste and skips the processed junk.

We’ve taken the best of two iconic dishes (Green Bean Casserole and Potato Gratin) and melded the two into one incredible recipe! You’ll get the crispness of our organic Green Valley Cut Green Beans and the gooey goodness from the cheesy gratin that’ll be a hit with the whole family. With just a few small, easy and delicious organic swaps, you’ll be on your way to rave reviews from the whole family. Ready to introduce the next big holiday staple? Let’s get started.

You’ll need:

• A pat of butter for the pan
• 2 cups whole milk (or half and half)
• 2 bay leaves
• 1½ pounds red potatoes, peeled and very thinly sliced
• 1 can (14.5 ounce) organic Green Valley Cut Green Beans, drained and rinsed
• kosher salt
• ground black pepper
• ground nutmeg
• 2 garlic cloves, peeled and finely minced
• 1 cup shredded swiss cheese

Let’s get to work:

1. Preheat the oven to 350°F and generously butter a shallow 8”x8” baking dish.
2. In a small saucepan, bring the milk to a boil with the bay leaves. Set aside to steep off the heat while you prepare the remaining ingredients.
3. Peel and wash the potatoes and slice them into rounds as thin as possible, about 1/16” thick, using a mandoline, the slicing disk of a food processor, or a sharp knife.
4. Arrange ⅓ the potatoes in an overlapping layer on the bottom of the buttered baking dish.
5. Season generously with salt, pepper, a pinch of nutmeg and ½ the minced garlic.
6. Scatter ½ of the drained green beans on top along with ⅓ of the swiss cheese (⅓ cup).
7. Arrange another overlapping layer of ½ of the remaining potatoes, season with salt, pepper, nutmeg and the remaining garlic.
8. Top with the remaining green beans and ⅓ cup swiss cheese.
9. Top with the final overlapping layer of potatoes, season with salt, pepper and nutmeg. Press the layers down to compact.
10. Set the baking dish on a larger baking sheet lined with parchment paper or foil to catch any drips.
11. Discard the bay leaves from the milk and pour approximately 1½ cups gently over the potatoes, just enough to come up just below the top layer of potatoes. Reserve the remaining milk and cheese.
12. Cover with foil, and bake until the potatoes are tender when pierced with a knife, about 1 hour.
13. Increase the oven temperature to 425°F, remove the foil, and bake until the top begins to brown, about 10 minutes.
14. Pour the remaining reserved milk over the top, and sprinkle evenly with the remaining ⅓ cup of swiss cheese.
15. Bake, uncovered, until the top is brown and bubbly, an additional 15-20 minutes.
16. Remove from the oven and let stand for 10-15 minutes to absorb the milk and make cutting easier.
17. Cut into squares and serve hot.

We guarantee this organic delight will be so satisfying, everyone will want thirds. Let us know what your family thinks of our Green Bean Potato Gratin on our Facebook page, and have a happy Thanksgiving!