White Bean Gratin

• 2/3 cups Panko Bread Crumbs
• 1/2 cups Freshly Grated Fontina Cheese
• 3/4 cups Freshly Grated Gruyere Cheese
• 1/4 cups Freshly Grated Parmesan Cheese
• 4 Tablespoons Olive Oil
• 1 whole Large Shallot, Diced
• 3 cloves Garlic, Minced Or Pressed
• 3 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed
• 1/2 cups Low Sodium Chicken Or Vegetable Stock
• 1/2 cups Milk
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper

1. Preheat oven to 425 F.
2. In a bowl, combine cheeses with panko bread crumbs, then set aside.
3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add shallot with a sprinkle of salt and cook until soft, about 5 minutes. Add in 2 of the minced garlic cloves and cook for 30 seconds, then add in white beans and stir. Let beans heat for 3-4 minutes, then remove 2 cups of beans and place them in a blender. Into the blender also add the stock, milk, 1 tablespoon olive oil, salt and pepper. Blend until totally smooth. Pour contents back into the skillet and stir to combine. Taste and season additionally if desired.
4. Spray a baking dish (mine was 6x10, but any dish you want is fine-round, square, etc) with nonstick spray. Scoop bean mixture into the dish and spread with a spatula to even out the top. Lay cheese and bread crumb mixture over top. Drizzle with remaining olive oil. Bake for 23-25 minutes, until top is golden and bubbly. Serve immediately.
5. This should serve 4-6 as a side dish.
6. Recipe adapted from gourmet.

bread crumbs, freshly grated fontina cheese, freshly grated gruyere cheese, ubc, olive oil, shallot, garlic, beans, chicken, milk, ubc, ubc

Taken from tastykitchen.com/recipes/sidedishes/white-bean-gratin/ (may not work)