Artichoke bean gratin

 

So whereas on Thursday I made a casserole ingredient, on Friday I made a casserole. I mean, I'm pretty sure "gratin" is french for "hot dish".

There is not broccoli in the picture, but I ate a lot of steamed broccoli with it, because it was just too rich without more vegetables. It was less like spinach-artichoke dip than I thought it would be. Would I make it again? I'm really not sure. It isn't really my style.

1/2 oz cheddar

1/2 oz feta

1 T butter

2 oz mushrooms

½ can artichoke hearts

1 T flour

⅔ c milk

½ cup white beans

1 oz breadcrumbs mixed with a little bit of butter

steamed broccoli

Cook the butter over medium-low with the mushrooms until they let start to let out juice, then add the artichokes and cook a bit longer, until both are soft and the mushrooms are fully cooked. Stir in the flour until everything is a evenly covered, then stir in milk a little bit at a time while stirring constantly. It should start and stay thick. When all the milk is incorporated and thickened, melt cheese in, continuing to stir.. Add beans. Transfer to shallow baking dish, cover with breadcrumbs, and bake at 350 for 15 minutes. While it’s baking, steam some frozen broccoli, unless you haven't eaten all day and are starving, in which case eat it with toast.