Bean Boulangerie: French Bean Casserole

This classic dish is the French version of potatoes gratin, a creamy and luscious potato casserole that melts in your mouth. This recipe keeps the potatoes but bulks up the casserole to be more nutritious with the addition of carrots, tomatoes, onions, and white beans. Broth, a little bit of olive oil, and fresh thyme tie all of the ingredients together for a rich, comforting, and delicious meal.

BEAN BOULANGERIE: FRENCH BEAN CASSEROLE [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 2 cups canned, cooked white beans, drained and rinsed
• 2 medium carrots
• 1/2 of 1 medium onion
• 1 cup canned diced tomatoes, drained
• 8 sprigs fresh thyme, divided
• 3 large red potatoes, peeled
• Sea salt and black pepper
• 3/4 cup vegetable broth
• 3 tablespoons olive oil, divided
• 6 cups lettuce, chopped
• 1 small cucumber, peeled and seeded, chopped or cut into thin strips
• 1 tablespoon balsamic vinegar or reduction

PREPARATION

1. Preheat the oven to 400°F. Add the beans evenly to a 9 by 9-inch casserole dish. Use a mandoline to cut the carrots into thin strips on the diagonal and add it on top of the beans evenly. Use the mandoline to cut the onions into thin slices, adding it evenly to the casserole. Add the tomato evenly. Add half the thyme on top of the tomatoes.
2. Use the mandoline to cut the potatoes into thin slices and layer it evenly on top of the tomatoes. Add the rest of the thyme and season generously with salt and black pepper.
3. Add the broth to the casserole and drizzle with 2 tablespoons of olive oil. Cover the dish with parchment paper and then cover well with foil. Bake for 45 minutes. Uncover, reduce the temperature to 350°F and continue to bake until tender and golden brown, about 45 more minutes.
4. Allow the casserole to rest for 5 minutes before serving. Make the salad by combining the lettuce and cucumber in a medium bowl. Drizzle with the vinegar and the remaining olive oil. Season with salt and pepper and serve with the casserole.

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