White bean gratin

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.