Ingredients
• 1 lb (450g) baby potatoes, thinly sliced (about 3 cups)
• 1 lb (450g) fresh green beans, trimmed and cut into 1-inch pieces (or frozen, thawed)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup low-sodium vegetable or chicken broth
• ½ cup milk (dairy or plant-based)
• 2 tbsp cornstarch or arrowroot powder (to thicken)
• ½ tsp dried thyme
• ¼ tsp smoked paprika
• Salt & pepper to taste
• 1 cup shredded cheddar or Gruyère cheese
• Optional: ½ cup crispy fried onions for topping
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch or 2-quart baking dish.
- In a large pot of salted boiling water, cook sliced potatoes 5 minutes until slightly tender. Add green beans and cook 3–4 more minutes. Drain and set aside.
- In a skillet over medium heat, warm olive oil. Sauté onion 4–5 minutes until soft. Add garlic and cook 1 minute more.
- Stir in broth, milk, cornstarch, thyme, smoked paprika, salt, and pepper. Simmer 3–4 minutes, stirring constantly, until thickened into a creamy sauce.
- Pour sauce over the cooked potatoes and green beans. Toss gently to coat.
- Transfer mixture to the baking dish and spread evenly.
- Top with shredded cheese (and crispy onions if using).
- Bake 25–30 minutes, until bubbly and golden on top.
- Let cool 5 minutes before serving—perfect alongside roasted chicken or turkey!
✨ A modern twist on classic green bean casserole—without canned soup and full of fresh flavor!
💡 Make it ahead: Assemble the night before, cover, and refrigerate. Add 5–10 minutes to bake time.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 30 mins , Total Time : 50 mins , Servings : 6 , Calories : 210 , Net Carbs: 24g , Fats: 9g , Protein: 10g