White Bean Gratin

By Kia Damon

Updated April 21, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Ready In
1 hr
Rating
5(60)
Comments
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What happens when you swap out potatoes for canned white beans in a classic gratin? You get a weeknight side that’s deeply satisfying and quick to make. Potato gratins give you creamy, tender, cheesy potatoes in exchange for quite a bit of prep and a long cook time. By using prepared white beans, you get that same starchy, silky goodness in a fraction of that time. The ingredients are rather simple, making this customizable to what you have in your pantry or to your personal taste. No cannellini beans? Use great Northern, navy or pinto beans. Not a fan of Gruyère? Try smoked Gouda or Parmesan. 

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Ingredients

Yield:5 to 6 servings

  • 3 tablespoons unsalted butter

  • ¾ cup heavy cream

  • ¼ cup picked fresh thyme leaves 

  • 2 teaspoons kosher salt (such as Diamond Crystal)

  • 2 teaspoons black pepper

  • 4 (15-ounce) cans cannellini beans, drained and rinsed

  • 2 cups grated Gruyère cheese (8 ounces)

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat the oven to 325 degrees. Arrange one rack in the middle of the oven and another 6 inches from the broiler heat source. 

  2. Step 2

    Melt the butter (either in the microwave or in the skillet you plan to use for the beans) and add it to a medium mixing bowl with the heavy cream, thyme, salt and pepper; stir well to combine.

  3. Step 3

    Spread half of the beans in a medium (10-inch) cast iron or stainless steel skillet, then sprinkle ½ cup of grated cheese over the top. Add the remaining beans. Pour the heavy cream mixture over the top. Give the skillet a little shake to help the cream seep to the bottom. Top with the remaining cheese.

  4. Step 4

    Cover with foil and bake on the middle rack for 30 minutes. Remove the foil and set the broiler to high. Set the pan 6 inches from the broiler until the top layer of cheese is slightly browned and bubbling, 1 to 3 minutes. Remove the beans from the oven and rest 5 minutes before serving. The beans will be saucy; the mixture will continue to thicken as it cools.

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Ratings

5 out of 5
60 user ratings
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Comments

MWS

‘…weeknight side that’s deeply satisfying and quick to make.’ “Darling, after you have finished drawing my bath and sprinkling rose petals, will you go to the greenhouse off the conservatory and pick a 1/4 cup of fresh thyme leaves.” If ever there was a recipe that cried out for 2 teaspoons of dried thyme instead of fresh…And specify the salt. Either Dimond Crystal or another (not ‘like’), there is difference between tsps.

Ellen

1/4 cup of fresh thyme leaves is 3 Tbs...that is A LOT of fresh thyme -- like 3 packets as sold in the supermarket, making this a more expensive dish. For those who are looking for an economical dish, substitute 3 tsp dried thyme. For extra depth of flavor, smash a clove of garlic and rub it all over the interior of the pan first. 1 1/2 cups of cheese on top seems pretty excessive in a 10" pan. I'd go with 1/2 cup.

LDF

@MWS My thoughts exactly: So much thyme/time! Canned beans with thyme from a bottle should be better than fine. Sounds worth the try.

Anthony

I have made this dish twice with excellent results. Served to company and they were scraping the pan to the end. I used were dried navy beans, soaked and cooked ahead of time, fresh thyme as specified, 1-year aged gruyere (from Trader Joe's) and the full cream. Cooked in a 10 inch iron skillet. It's on my rotation now....

MaryL

Made this with fresh thyme from my garden and it was fabulous! Served it over a little rice. Pure comfort food.

Selah Sprinkel

I have fresh thyme in my garden and put it all in. Took it to a family gathering and the dish got rave reviews.

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