Ingredients:

  • 2 large shallots, thinly sliced (about 1 cup sliced)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (about 2 cups)
  • 2 pounds fresh green beans, trimmed and halved
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup grated Parmesan cheese
  • Optional: A splash of dry sherry or white wine (about 2 tablespoons)

Instructions:

  1. Combine flour, salt, and pepper in a bowl. Dredge shallots in the flour mixture, shaking off excess.
  2. Heat oil in a large skillet to 350°F (175°C).
  3. Fry shallots in batches until golden brown and crispy (about 2-3 minutes per batch).
  4. Remove with a slotted spoon and drain on paper towels. Set aside.
  5. Blanch the green beans in boiling salted water for 3-4 minutes, until bright green and slightly tender-crisp.
  6. Drain immediately and plunge into an ice bath to stop cooking. Drain well.
  7. Melt butter in a large saucepan over medium heat.
  8. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  9. Gradually whisk in milk, a little at a time, until smooth and no lumps remain.
  10. Bring to a simmer, stirring constantly, and cook until thickened (about 5-7 minutes).
  11. Stir in salt, pepper, nutmeg, Parmesan cheese, and sherry (if using).
  12. Add the blanched green beans to the béchamel sauce and stir to combine.
  13. Pour the mixture into the prepared baking dish.
  14. Top with the fried shallots.
  15. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until bubbly and golden brown.
  16. Let the casserole rest for 5-10 minutes before serving.