Puree of Green Beans au Gratin

• 1 pound fresh green beans
• 1 tablespoon butter
• 1/4 cup heavy cream
• Salt to taste if desired
• Freshly ground pepper to taste
• 18 teaspoon freshly grated nutmeg
• 23 cup freshly grated Gruyere cheese

1. Tear off and discard tips of each green bean.
2. If there are "strings" along the side, strip them off and discard them.
3. Break beans in half or in quarters.
4. Bring enough water to a boil to cover beans when they are added.
5. Drop beans into the water and when water returns to the boil let cook 8 to 9 minutes until crisp tender.
6. Drain thoroughly.
7. Pour beans into container of a food processor or electric blender and blend until coarsely processed.
8. There should be about two cups.
9. Heat butter in a saucepan and add bean puree.
10. Add cream, salt, pepper and nutmeg.
11. Heat, stirring, until piping hot.
12. Meanwhile, preheat broiler to high.
13. Spoon green bean mixture into a shallow round or oval baking dish and cover evenly with cheese.
14. Place under broiler and cook until cheese is thoroughly melted and nicely browned on top, 3 to 5 minutes.

green beans, butter, heavy cream, salt, freshly ground pepper, nutmeg, freshly grated gruyere cheese

Taken from cooking.nytimes.com/recipes/2144 (may not work)