Cheesy Green Bean Casserole from Scratch: The Ultimate Comfort Dish

👩‍🍳 Instructions

1. 1

   In a medium bowl, toss thinly sliced shallots with ½ cup flour, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Heat 1 ½ cups vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C). Fry shallots in batches for 3-5 minutes until deep golden brown and crisp. Transfer to a paper towel-lined plate, sprinkle with a pinch more salt, and set aside.
2. 2

   Bring a large pot of salted water to a boil. Add trimmed green beans and cook for 4-5 minutes until bright green and tender-crisp. Drain immediately and plunge into an ice bath for 2-3 minutes; drain thoroughly and set aside.
3. 3

   Cook bacon in a large skillet over medium heat until crispy. Remove bacon to a paper towel-lined plate and crumble when cool. Reserve 2 tablespoons bacon fat in the skillet; discard excess.
4. 4

   In the same skillet with bacon fat, melt 4 tablespoons unsalted butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Sprinkle in ½ cup flour and whisk for 2-3 minutes to form a pale roux. Gradually whisk in warm whole milk until smooth and thickened, about 5-7 minutes.
5. 5

   Stir in fresh thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Reduce heat to low. Add shredded cheddar, Gruyère, and Monterey Jack cheeses, stirring until completely melted and smooth. Taste and adjust seasonings.
6. 6

   Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. In a large bowl, combine green beans with three-quarters of the cheesy sauce; stir to coat. Pour into the prepared baking dish, spreading evenly.
7. 7

   Drizzle remaining cheesy sauce over the top. Sprinkle with crumbled bacon. Bake for 20-25 minutes, until bubbly and heated through. Remove from oven, scatter crispy fried shallots generously over the top, and serve immediately.