Creamy White Bean Gratin

White bean gratin takes canned beans most people already have in the pantry and turns them into something that looks and eats like a proper baked dish, thanks to a cream and garlic base that bubbles up around the beans and a layer of cheese that browns into a deep golden crust on top.

Unlike a potato gratin, the beans need almost no advance cooking, so the entire dish comes together in one skillet and goes straight from stovetop to oven.

The result is soft, creamy beans held together by a thin sauce, with a shatter of crisp cheese on top that gives every spoonful some contrast in texture.

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 3 (15 ounce) cans white beans, such as cannellini or great northern, drained and rinsed
• 1 cup vegetable broth
• 3/4 cup heavy cream
• 1 tablespoon fresh thyme leaves, plus more for garnish
• Salt and black pepper, to taste
• 1 1/2 cups shredded gruyere or fontina cheese
• 1/4 cup grated parmesan
• Crusty bread, for serving

Why You’ll Love This White Bean Gratin

• It turns pantry staples into a dish that looks and tastes like it took far more effort than it did.
• The whole thing cooks in one oven safe skillet, so there’s barely any cleanup beyond a cutting board.
• Canned beans mean there’s no soaking or long simmering required before the dish goes into the oven.
• The dish is naturally vegetarian and gluten free as written, with the cheese as the only ingredient to double check if you’re buying pre-shredded blends.
• It works equally well as a hearty side or, with bread alongside, as a light meal on its own.

Ingredient Notes

Cannellini and great northern beans both work well here, since their creamy texture and mild flavor take on the garlic and thyme without fighting them. Navy beans are a fine substitute too, though they hold their shape a little more firmly than cannellini.

Rinsing the canned beans well matters more than it might seem. The canning liquid left clinging to the beans is starchy and can make the finished sauce gluey instead of smooth if it’s not rinsed away first.

Heavy cream gives the sauce enough richness to hold up under the baked cheese layer. A lower fat cream will work, but the sauce will turn out noticeably thinner and won’t cling to the beans the same way.

Gruyere or fontina both melt smoothly and brown well under the broiler, which is what gives the top of the gratin its deep golden color. A pre-shredded cheese blend will work in a pinch, but it typically contains anti-caking additives that keep it from browning as evenly as cheese shredded from a block.

How to Make White Bean Gratin

Heat the olive oil in a large oven safe skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until it turns soft and translucent, about five minutes. Add the garlic and cook for another thirty seconds, just until fragrant, since it burns quickly once the pan is hot.

Add the drained and rinsed beans to the skillet along with the vegetable broth, heavy cream, and fresh thyme. Stir gently to combine without mashing the beans, then season with salt and pepper. Bring the mixture to a light simmer and let it cook for about five minutes, just long enough for the sauce to thicken slightly and coat the beans.

Preheat the broiler while the beans simmer. Once the sauce has thickened, remove the skillet from the heat and sprinkle the shredded gruyere or fontina evenly over the top, followed by the grated parmesan.

Place the skillet under the broiler for three to five minutes, watching closely, until the cheese melts completely and turns golden brown in spots. Broilers vary quite a bit in intensity, so check every minute or so near the end rather than walking away.

Tips for Success

• Rinse the canned beans thoroughly before adding them to the skillet, so the sauce doesn’t turn starchy or gluey.
• Use an oven safe skillet, ideally cast iron, so the dish can go straight from stovetop to broiler without transferring it to another pan.
• Watch the broiler closely during the last few minutes. Cheese can go from golden to burnt in under a minute under high heat.
• Let the sauce thicken slightly on the stovetop before adding the cheese, since a too thin sauce will stay watery even after broiling.
• Shred your own cheese from a block rather than using a pre-shredded bag for the best melt and browning on top.

Storage

Store leftover gratin in an airtight container in the fridge for up to 4 days. Reheat in a low oven or toaster oven until warmed through, since a microwave will leave the cheese layer rubbery instead of restoring any of its crispness. This dish doesn’t freeze particularly well, since the texture of both the beans and the cream sauce changes once thawed.

FAQ

Can I make this dairy free?

Yes, with a plant based cream and a dairy free cheese that melts well, though the browning on top may be less pronounced than with regular cheese.

What if I don’t have an oven safe skillet?

Cook the onion, garlic, and bean mixture in any regular skillet, then transfer everything to a baking dish before adding the cheese and broiling.

Can I use dried beans instead of canned?

Yes, if they’re cooked and soft beforehand. About 4 1/2 cups of cooked beans is roughly equivalent to three 15 ounce cans, drained.

Can I add greens to this dish?

Yes. A couple handfuls of baby spinach or chopped kale stirred in while the beans simmer will wilt down into the sauce and add some color without changing the cooking time.