Ingredients
- 2 1/2 lbs fresh green beans
- 1 lb bacon, chopped
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon smoked paprika
- 1/3 cup heavy cream
- 2 cups sharp cheddar cheese, grated
- 1/2 cup Monterey Jack cheese, grated
- 1/4 cup parmesan cheese, finely grated
- 2 cups French fried onions
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray. Set aside.
- Trim ends of green beans and cut beans in half, if desired. Set aside.
- Prepare an ice bath in a large bowl.
- In a large pot of salted boiling water, blanch the green beans by cooking them briefly, just 3-4 minutes. Transfer beans to the ice bath to halt cooking process. Drain and pat dry.
- In a large skillet over medium-high heat, cook the bacon until crisp, about 5 minutes. Remove to a paper towel lined plate to drain. Set aside.
- Wipe grease from skillet, then add butter. Return to medium-high heat. Add onion and cook until softened, stirring frequently, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in flour and cook 1 minute, stirring continuously.
- Pour in milk, while stirring constantly. Continue cooking and stirring until mixture begins to thicken, about 3 minutes. Stir in salt, pepper, and paprika.
- Remove from heat, then stir in heavy cream, cheddar, and Monterey Jack. Stir in half of the bacon and half of the French fried onions.
- Arrange green beans in prepared baking dish, then pour sauce over them and stir to combine. Bake 25 minutes.
- Top with remaining bacon and onions and bake until onions are golden, about 5 minutes more. Enjoy!