This is odd, in the most delectable way.

But I had to make it. Anytime I come across a recipe with the word “gratin” in it, it must be made. I mean… it’s like a law of life. Or something. Sort of how you immediately follow the person on Twitter with like 78 kajillion followers, even though you have no idea who they are, because they *must* be popular. Maybe like how you are constantly tempted to click that big, giant X in the corner of your browser every time I bring up the same 1990s pop culture reference. Or maybe… just maybe… how you cringe the entire time watching Kenny Powers but can’t turn away because you secretly love the trainwreck that he is. So much.

See? Laws of life people. Learn them.

This original recipe called for the soaking and cooking of your dry white beans with lots of delicious spices and flavorings. Is flavorings a word? It is now. But I… didn’t really have time for that. In other words, I couldn’t be bothered. It’s unfortunate, since freshly cooked beans are my favorite, but I had more important things to do like catch that 90210 triple play (click the X now), brown some butter, and run out and buy an ice cream maker for the sole purpose of making strawberry cookie dough ice cream from joy’s book.


Ice cream for everyone!

But first, beans for everyone.

Don’t look at me that way.

Half of this mixture is pureed, making the entire dish incredibly creamy. Topped with the crunchity crunch crunch of panko and three different cheeses, I was tempted to eat the first layer alone. But then I’d miss all the… fun.

This was an awesome change up for a side dish, and something totally new-to-me. Sometimes you need that, you know? Newness: eat it tonight.

White Bean Gratin

[adapted from gourmet]

serves 4-6 as a side dish

3 (15-ounce) cans cannellini beans, drained and rinsed

4 tablespoons olive oil

1 large shallot, finely diced

3 garlic cloves, minced or pressed

1/2 cup low-sodium chicken or vegetable stock

1/2 cup milk

1/4 teaspoon salt

1/4 teaspoon pepper

2/3 cup panko bread crumbs

3/4 cup freshly grated gruyere cheese

1/2 cup freshly grated fontina cheese

1/4 cup freshly grated parmesan cheese

Preheat oven to 425 degrees F. In a bowl, combine cheeses with panko bread crumbs, then set aside.

In a large skillet, heat 1 tablespoon olive oil over medium-2 heat. Add shallot with a sprinkle of salt and cook until soft, about 5 minutes. Add in 2 of the minced garlic cloves and cook for 30 seconds, then add in white beans and stir. Let beans heat for 3-4 minutes, then remove 2 cups of beans and place them in a blender. Add in stock, milk, 1 tablespoon olive oil, salt and pepper, blending until totally smooth. Pour contents back into the skillet and stir to combine.

Spray a baking dish [mine was 6×10, but any dish you want is fine – round, square, etc] with nonstick spray. Scoop bean mixture into the dish and spread with a spatula to even out the top. Lay cheese and bread crumb mixture over top. Drizzle with remaining olive oil. Bake for 23-25 minutes, until top is golden and bubbly. Serve immediately.

Oh and you should probably pair it with a juicy filet. And wine. Lots. Duh.

share:    Pin It    

88 Responses to “White Bean Gratin.”

  1. #
    Liz @ Tip Top Shape — February 29, 2012 @ 4:06 pm

    Several helpings of this + wine = perfect dinner


  2. #
    Stacey! — February 29, 2012 @ 4:11 pm

    Shut! Up! Kenny Powers is THE WORST and yet I cannot stop watching. He’s despicable… and it’s AMAZING. “Why do you have the baby in a bag?” “Because I’m trying to get him to eat this lettuce.”

    I’m so excited about Joy’s book! I’m going to die if it doesn’t arrive at my house within the next 2 days!


  3. #
    Jen Marie — February 29, 2012 @ 5:01 pm

    Oh, lord have mercy. This looks incredible!


  4. #
    Jen — February 29, 2012 @ 5:28 pm

    I love beans (my husband is looking at me weird)- he has no idea how many times he had beans in the dishes I made :-) Thank you for sharing.


  5. #
    Amber — February 29, 2012 @ 5:48 pm

    awesome idea- I’m going to switch up the bread crumbs for some homemade gf ones and make this for my mother


  6. #
    Justeen @ Blissful Baking — February 29, 2012 @ 6:43 pm

    I actually really like beans, but I’m loving all the cheese in this recipe too!


  7. #
    Kelly — February 29, 2012 @ 7:26 pm

    Well okay…dinner is served!


  8. #
    Quiche-ing Queen — February 29, 2012 @ 8:25 pm

    I’ve never heard of a recipe like this with beans but it sounds and looks so delicious. Can’t wait to try this as a side dish sometime.


  9. #
    Chung-Ah | Damn Delicious — February 29, 2012 @ 10:09 pm

    I’m not a fan of white beans, AT ALL, but it’s truly amazing as to how you can make that look so delicious in my eyes. You have a gift at getting people to eat their beans.


  10. #
    Chelsea @ Chelsea's Culinary Indulgence — March 1, 2012 @ 1:17 am

    What a great idea to enjoy white beans! I love them!


  11. #
    kerin@girlmeetssugar — March 1, 2012 @ 7:12 am

    Great blog you have here, keep up the good work :) Can’t wait to trawl through your recipes and try them out!


  12. #
    thelittleloaf — March 1, 2012 @ 9:19 am

    This looks so incredibly comforting – need to give it a try before the warmer weather sets in!


  13. #
    Chris — March 1, 2012 @ 9:52 am

    You make me giggle. I love that you bought an ice cream machine for a specific recipe…..I did the SAME thing. Except I desperately (like my world depended on it) needed to make Nutella ice cream. And it was worth every cent. Thanks for the great stuff here Jessica! =)


  14. #
    Valerie — March 1, 2012 @ 11:02 am

    Can I tell you how much I truly appreciate your blog! First, your witty sense of humor is a riot. It’s the best side-dish to my morning cup-o-coffee! Secondly, I often find myself licking my computer screen from all of the deliciousness that appears on here. Then my boyfriend hops on the computer and asks me why there is drool on the keyboard. It’s hard to explain, he doesn’t get “foodblogs.” And thirdly, aside from the fact you are a native Pittsburgher (I went to “the” Slippery Rock University), is the fact that you give me a reason to use up 3 of my 6 cans of “emergency” cannellini beans! In this house we have an emergency ham (it’s hanging out in the freezer at all times), 3 spice jars of Thyme and of course a plethora of canned beans! So excited to make this!


  15. #
    Adelita — March 1, 2012 @ 3:18 pm

    KP is the WORST human being, but I can’t not watch! “I’d like a large half Hawaiian, half pesto pizza. I have a screaming baby here, and he’s super hungry!”


  16. #
    Susanna — March 1, 2012 @ 3:36 pm

    Your writing is as great as the recipes, and your sense of humor is a riot! Love it. I have to catch up on three weeks worth of recipes and I know I’ll enjoy every minute of it. Thanks for another scrumptious recipe and a terrific blog site. Have you ever thought about being a writer?


  17. #
    Lisa — March 1, 2012 @ 3:57 pm

    serious yuck. i’ll stick with brussel sprouts, thank you.


  18. #
    Kim — March 2, 2012 @ 8:39 am

    Made it last night and it was so delicious!! Such a nice change!! You have the best recipes!!


  19. #
    C — March 2, 2012 @ 12:06 pm

    had this last night for dinner with some leftover roast. absolutely delicious. will be making it again!


  20. #
    Gail — March 3, 2012 @ 1:50 pm

    This looks delicious. I learned an amazingly easy way to cook dry beans and avoid the sodium in the canned ones. 1 cup of dry beans and 2 cups of water in a crock pot on low until tender. About 3 hours in my experience. Double it, triple it… it always works. No soaking, just sort out any broken beans or little rocks, give them a rinse , put them in the crock pot and forget them until you need them for your recipe.
    Also, thanks for your blog, it’s great.


  21. #
    Carol — March 3, 2012 @ 11:37 pm

    Loved this recipe, husband is on heart healthy diet, only allowed him a small portion and told him it was dessert! Along with a salad this makes a meal!


  22. #
    Kristin — May 22, 2013 @ 6:13 pm

    Does the 3rd clove of garlic go in with the stock and milk mixture? Thanks


  23. #
    how do u get pregnant — August 8, 2013 @ 4:06 pm

    Does your site have a contact page? I’m having problems locating it but, I’d
    like to send you an e-mail. I’ve got some recommendations for your blog you might be interested in hearing. Either way, great blog and I look forward to seeing it expand over time.


  24. #
    Serena — November 17, 2013 @ 4:41 pm

    Pinning now. Bet THIS recipe will get my hubs to like beans. My kids and I adore them.


  25. #
    Sarika — December 11, 2013 @ 10:22 pm

    Made this tonight for the second time…it’s delicious!


  26. #
    Arissa — September 29, 2015 @ 8:32 pm

    The doctor told my husband to cut out potatoes and pasta. He said nothing about delicious looking white beans! This may be my new cheese potatoes.



  1. Pingback: Creamy Vanilla Bean Cashew Milk. | How Sweet It Is

  2. Pingback: » The Sunday Brunch Buffet 3/4/2012 The Live-In Kitchen

  3. Pingback: Meatless Monday: Cheesy Cauliflower White Bean Gratin | Gabby's Gluten-Free

  4. Pingback: Keeping Mum | Eating like a horse

  5. Pingback: South Beach | Jax House

  6. Pingback: CSA Experiment #1: Summer Squash & Cannelini Bean Gratin « Everything Emily Eats

  7. Pingback: White Bean Gratin « Patxi's House

  8. Pingback: Weekly Menu Saturday 23rd May 2015 | Not for Coco

  9. Pingback: Weekly Menu Sunday 16th August 2015 | Not for Coco

Leave a Comment

Current ye@r *