White Bean Gratin

Ingredients

• ⅔ cups Panko Bread Crumbs
• ½ cups Freshly Grated Fontina Cheese
• ¾ cups Freshly Grated Gruyere Cheese
• ¼ cups Freshly Grated Parmesan Cheese
• 4 Tablespoons Olive Oil
• 1 whole Large Shallot, Diced
• 3 cloves Garlic, Minced Or Pressed
• 3 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed
• ½ cups Low Sodium Chicken Or Vegetable Stock
• ½ cups Milk
• ¼ teaspoons Salt
• ¼ teaspoons Pepper

Preparation Instructions

Preheat oven to 425 F.

In a bowl, combine cheeses with panko bread crumbs, then set aside.

In a large skillet, heat 1 tablespoon olive oil over medium 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. Into the blender also add the stock, milk, 1 tablespoon olive oil, salt and pepper. Blend until totally smooth. Pour contents back into the skillet and stir to combine. Taste and season additionally if desired.

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.
This should serve 4-6 as a side dish.

Recipe adapted from gourmet.