Bean and Potato Gratin

This dish is based on boulangerie potatoes, a French classic that was traditionally baked at the local baker’s until the potatoes became meltingly soft and the stock reduced to a rich glaze. With beans, it could easily be a main course or remain a side dish. Other beans you can use: pink or red beans.

2 tablespoons fresh thyme leaves

3 cups cooked or canned white beans, drained but still moist

Salt and freshly ground black pepper

3 medium starchy or all-purpose potatoes, peeled

1 cup chicken, beef, or vegetable stock or water

3 tablespoons butter

• Heat the oven to 325F. Stir a tablespoon of the thyme into the beans, taste, and adjust the seasoning. Spread the beans into the bottom of a large baking dish and set aside.
• Halve the potatoes lengthwise and slice thinly into half-circles. Lay the potatoes in overlapping rows to cover the beans. Pour the stock over the top, dot with pieces of butter, and sprinkle with salt, pepper, and the remaining thyme.
• Cover with foil and bake for 45 minutes. Remove the foil and continue baking until the top is browned and glazed, another 45 minutes or so. Serve immediately or let rest for up to an hour and serve at room temperature.
  Creamy Bean and Potato Gratin.
  • Add 1/2 cup cream to the beans.
  Bean, Potato, and Leek Gratin.
  • Cook 2 cups chopped leek in butter until very soft—almost melting—about 20 minutes. Top the beans with the leek and then the potato slices.
• MAKES: 4 servings
• TIME: 11/2 hours with cooked beans, largely unattended