Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare the Potatoes:
- Boil the cubed potatoes in salted water for about 8–10 minutes, or until just tender. Drain and set aside.
- Cook the Green Beans:
- If using fresh green beans, blanch them in boiling water for 4–5 minutes. Drain and set aside.
- Sauté the Onion and Garlic:
- In a skillet, melt the butter or heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant and softened (about 3 minutes).
- Assemble the Casserole:
- In a large mixing bowl, combine the cooked potatoes, green beans, sautéed onions, crumbled bacon (if using), salt, pepper, and paprika. Mix well.
- Transfer the mixture to the prepared baking dish.
- Add the Cheese and Cream:
- Pour the heavy cream evenly over the casserole.
- Sprinkle the shredded cheddar cheese over the top.
- Optional Breadcrumb Topping:
- For extra crunch, sprinkle breadcrumbs over the cheese layer.
- Bake:
- Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Serve:
- Let the casserole cool slightly before serving. Enjoy as a comforting side dish or a stand-alone meal!
Let me know if you’d like any tweaks to suit your preferences! 😊