Green Bean and Potato Casserole

Ingredients:

4 cups fresh green beans (trimmed and cut into 2-inch pieces)
4 large russet potatoes (peeled and thinly sliced)
1 small onion (chopped)
2 cloves garlic (minced)
1 1/2 cups heavy cream (or half-and-half for a lighter version)
1 cup shredded sharp cheddar cheese (optional, for extra creaminess)
1/2 cup grated Parmesan cheese
1/2 cup sour cream
1 tbsp olive oil (for greasing)
1 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp dried thyme (optional)
1/2 cup crispy fried onions (or breadcrumbs, for topping)
 Instructions:

Preheat the oven:

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
Cook the green beans:

Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until just tender but still bright green. Drain and set aside.
Prepare the potatoes:

While the green beans are cooking, peel and thinly slice the potatoes (about 1/8-inch thick). You can use a mandoline slicer to make this step quicker and more even.
Prepare the creamy sauce:

In a medium saucepan, melt 1 tbsp of butter or heat a little olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
Add the heavy cream, sour cream, salt, pepper, and thyme (if using). Stir to combine and bring to a simmer. Let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
Stir in the shredded cheddar cheese (if using) and grated Parmesan until melted and smooth.
Assemble the casserole:

Layer the bottom of the prepared baking dish with half of the sliced potatoes. Top with half of the green beans, and pour half of the creamy sauce over the top. Repeat with the remaining potatoes, green beans, and sauce.
Use a spoon to spread the sauce evenly over the vegetables.
Bake the casserole:

Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes, or until the potatoes are tender when pierced with a fork.
After 45 minutes, remove the foil, and sprinkle the crispy fried onions (or breadcrumbs) over the top. Return to the oven and bake for another 10-15 minutes, until the top is golden brown and crispy.
Serve:

Let the casserole cool for a few minutes before serving. It’s creamy, comforting, and full of flavor—perfect alongside your favorite protein!