Ingredients:

  • 2 lbs fresh green beans, trimmed and halved
  • 2 tbsp kosher salt
  • 6 slices thick-cut bacon, chopped
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, thinly sliced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1.5 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1.5 cups sharp white cheddar, freshly shredded
  • 1/2 tsp smoked paprika
  • 1/2 tsp freshly cracked black pepper
  • 2 cups crispy fried onions
  • 1 tsp fresh thyme, chopped

Instructions:

  1. Bring a large pot of water to a rolling boil and add 2 tablespoons of salt. Submerge the green beans and blanch for 3-5 minutes until bright green and tender-crisp.
  2. Immediately transfer the beans to an ice water bath to stop the cooking process. Drain thoroughly and pat dry.
  3. In a large oven-safe skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
  4. Add butter to the bacon fat if needed. Sauté the sliced mushrooms and diced onion until the mushrooms are browned and the onions are translucent. Add minced garlic and cook for 1 minute.
  5. Sprinkle the flour over the vegetables and whisk for 2 minutes to cook out the raw flour taste. Slowly whisk in the milk and heavy cream, simmering until thickened.
  6. Remove from heat. Fold in the sour cream, 1 cup of the shredded cheddar, smoked paprika, and black pepper. Stir until the cheese is melted and the sauce is smooth.
  7. Fold the blanched green beans and half of the cooked bacon into the sauce. Top with the remaining cheddar, crispy fried onions, remaining bacon bits, and fresh thyme.
  8. Bake at 350°F (175°C) for 15-20 minutes until the sauce is bubbling and the onion topping is golden brown.