- 4 tablespoons unsalted butter, plus more for greasing
- 2 1/2 pounds green beans
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 garlic clove, finely grated
- 5 ounces fresh goat cheese
- Kosher salt and freshly ground pepper
- 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
- 3/4 cup almonds, coarsely chopped
- Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish. In a large pot of boiling salted water, blanch the green beans until crisp-tender, about 4 minutes. Drain and cool under running water. Pat dry and thinly slice on the diagonal. Pat dry again.
- In a medium saucepan, melt the 4 tablespoons of butter. Add the flour and whisk over moderate heat until lightly browned, about 4 minutes. Gradually whisk in the milk and garlic and bring to a boil. Reduce the heat to moderately low and simmer, whisking constantly, until thick, about 5 minutes. Remove from the heat and stir in the goat cheese. Season the sauce with salt, pepper and 1/4 teaspoon of the pimentón.
- In a large bowl, toss the green beans with the sauce. Spread the mixture into the prepared casserole and sprinkle the almonds and the remaining 1/4 teaspoon of pimentón over the top. Bake for 20 to 25 minutes, until bubbling and the almonds are lightly browned. Let the casserole stand for 10 minutes before serving.
Contributed By Justin Chapple Photo Â© Alexandra Rowley Published