This quick cassoulet-inspired gratin uses ham and cannellini beans instead of the duck, sausage, and traditional flageolets. The idea is to pull together a quick braise, top it with crisp bread crumbs, run it under the broiler, and serve.
Variation: For an excellently smoky (and not at all traditional) fish version, use 8 ounces smoked salmon (first choice is the flaky hot-smoked kind, though lox is fine too) or smoked trout or whitefish instead of the ham. Instead of the tarragon, chop ¼ cup fresh dill.
Recipe information
Total Time
20 minutes
Yield
Serves 4
Ingredients
¼
1
2
8
3½
1
1 or 2
¼
½
Need to make a substitution?
Preparation
Step 1
Turn the broiler to high; put the rack 6 inches from the heat. Put ¼ cup olive oil in a large broiler-proof skillet over medium-high heat. Trim, peel, halve, and slice the onion. Peel and mince 2 cloves garlic.
Step 2
Add the onion and garlic to the oil and cook, stirring occasionally, until the onion softens, 3 to 5 minutes. Chop the ham into bite-sized pieces. If you’re using canned beans, rinse and drain them. Grate the zest from the lemon; refrigerate the fruit for another use. If you’re using fresh tarragon, strip the leaves from 1 or 2 sprigs and chop.
Step 3
Stir in the ham, beans, tarragon or 2 teaspoons herbes de Provence, lemon zest, ¼ cup white wine or water, and a sprinkle of salt and pepper. Cook and stir just until the liquid evaporates, about a minute.
Step 4
Spread the mixture evenly in the skillet, scatter the bread crumbs over the top, and drizzle with a little olive oil.
Step 5
Broil until the beans are hot and bubbling and the bread crumbs are crisp, 3 to 5 minutes. Let sit for a minute or two, then serve.
