Type what you have

Ingredients

• ✓ comté cheese
• butter
• green bean
• black pepper
• kosher salt
• dijon mustard
• heavy cream
• parmigiano-reggiano cheese
• butter
• bread crumb
• cayenne pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter.
2. 2 Bring a generously salted pot of water to a rolling boil over high heat.
3. 3 Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.
4. 4 Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don't overcook them.
5. 5 Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.
6. 6 Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It's okay if they're still a bit wet.
7. 7 Season beans with pepper, salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano.
8. 8 Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne.
9. 9 Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.
10. 10 Let cool for 10 minutes before serving.

By John Mitzewich