Casserole with green beans and potatoes

Ingredients:

• 900 g of potatoes, unpeeled, cut into 0.3 cm thick circles.
• Unsalted butter, to grease the baking dish
• 1 and 3/4 cups heavy cream
• 2 cloves garlic, finely chopped
• 2 tsp chopped fresh thyme
• 3/4 teaspoon coarse salt
• 220g green beans, trimmed and split in half or thirds
• 220 g Gruyere, grated
• 6 slices fried bacon, crumbled
• 1.5 cups store-bought deep-fried onions

Preparation:

1. Preheat oven to 175°C. Grease a 20x20 cm baking dish with butter.
2. In a large saucepan, combine the potatoes, cream, garlic, thyme, and salt and black pepper to taste. Bring to a boil, then reduce heat. Simmer until the cream thickens slightly, about 5 minutes. Add the green beans to the pan.
3. Carefully transfer the mixture to a baking dish. Cover and bake for 30 minutes.
4. Remove the lid and continue baking until the cream begins to bubble and the vegetables are tender, about 10 more minutes.
5. Increase the oven temperature to 200°C, top with Gruyere and bacon, and bake until the cheese is melted and golden, another 10 to 15 minutes.
6. Remove the casserole from the oven and let it rest for 20 minutes. Sprinkle with crispy onions and serve.