Haricots Verts Casserole

  • Serves

    serves 8-10


Sherry vinegar balances the richness in the cream sauce for this Thanksgiving staple from Thomas Keller's Bouchon Bistro in Yountville, California. A riff on the American classic, this recipe swaps the green beans for slender French-style haricots verts and the canned mushroom soup for a from-scratch mushroom cream sauce. The whole thing then gets a topping of crispy shallots before baking. This recipe first appeared in our November 2014 issue with the story Holiday for the Heroes.


  • 2 12 lb. haricots verts or green beans, trimmed
  • Kosher salt and freshly ground white pepper, to taste
  • 2 cups canola oil
  • 12 oz. white button mushrooms, sliced 1/4" thick
  • 1 34 cups heavy cream
  • 8 sprigs thyme
  • 2 cloves garlic, smashed
  • 1 12 tbsp. sherry vinegar
  • 3 shallots, thinly sliced
  • 12 cup flour


Step 1

Cook haricots verts in an 8-qt. saucepan of boiling salted water until crisp-tender, 1–2 minutes. Drain and transfer to an ice bath until cold. Drain and pat dry using paper towels; transfer to a large bowl and set aside.

Step 2

Add 3 tbsp. oil to pan; heat over medium-high. Cook mushrooms until browned, 8–10 minutes. Add cream, thyme, and garlic, and reduce heat to medium; cook, stirring occasionally, until cream is reduced by half, 8–10 minutes. Let cool slightly and discard thyme; transfer to a blender. Add vinegar, salt, and pepper; purée into a smooth sauce (consistency should be similar to thick pea soup; if necessary, add more cream). Transfer to bowl with haricots verts; toss to combine and spread into a 9" x 13" baking dish.

Step 3

Heat oven to 400°. Wipe pan clean and add remaining oil; heat until a deep-fry thermometer reads 300°. Toss shallots in flour and, working in batches, fry until golden and crisp, 2–3 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt and arrange over casserole. Bake until golden brown and bubbly, about 25 minutes.

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