Ingredients:

  • 2 lbs fresh green beans, trimmed and halved
  • 1 tbsp Kosher salt
  • 6 slices thick-cut bacon, diced
  • 8 oz full-fat cream cheese, softened
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 0.5 tsp black pepper
  • 0.25 tsp ground nutmeg
  • 1.5 cups crispy fried onions

Instructions:

  1. Bring a large pot of water to a rolling boil and stir in 1 tbsp of Kosher salt. Add the trimmed green beans and blanch for exactly 4 minutes. Note: They should be bright green and still have a bit of bite.
  2. Immediately transfer the beans into an ice bath using a slotted spoon. Once cool, drain them thoroughly and pat them dry with a clean kitchen towel. Note: Excess water will thin out your cheese sauce later.
  3. In a large oven safe skillet over medium heat, fry the diced bacon. Cook until it is golden and crisp, which usually takes about 6-8 minutes.
  4. Remove the bacon bits with a slotted spoon and set them aside on a paper towel, but leave the rendered fat in the pan.
  5. Add the minced garlic to the bacon fat and sauté for 30 seconds until the kitchen smells incredible.
  6. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly, until it looks like a light paste.
  7. Slowly pour in the chicken broth and heavy cream while whisking. Simmer until the sauce thickens enough to coat the back of a spoon.
  8. Lower the heat and stir in the softened cream cheese and 1.5 cups of the cheddar cheese. Whisk until the sauce is velvety and smooth, then stir in the pepper and nutmeg.
  9. Fold the dry green beans into the cheese sauce until every bean is hugged by the cream. Top with the crispy onions, the reserved bacon, and the final 0.5 cup of cheddar.
  10. Bake at 350°F (175°C) for 20-25 minutes until the edges are bubbling and the onion topping has a beautiful golden brown glow.