Green Bean Casserole with Potato Crust

Ingredients:

Casserole

• 1 tbsp butter to grease the pan
• 2 cloves garlic, crushed
• 2 Yukon Gold potatoes, peeled and cut into 2.5 cm cubes (keep peelings)
• 450 g fresh green beans, cut diagonally (remove ends)
• 2 tbsp. l. olive oil
• 0.5 tbsp. chopped Vidalia onion
• Half a serrano pepper, seeded and chopped (optional)
• 8-10 fresh sprigs of thyme
• 0.5 tsp Hungarian paprika
• 450 g of mushrooms, thinly sliced
• 1 tbsp Worcestershire sauce
• 1 cup heavy cream at room temperature
• 0.5 cup sour cream
• 8 pickled jalapeño rings, finely chopped
• 170 g white cheddar, grated

Topping

• Potato peelings, cut into thin strips (soak in water for at least 20 minutes)
• 6 fresh sage leaves, chopped
• 6 fresh sprigs of thyme, leaves picked and chopped
• A pinch of Hungarian paprika
• 2 teaspoons olive oil
• Salt and freshly ground black pepper

Preparation:

1. Preheat oven to 190°C. Grease a 20x20 cm baking dish and set aside.
2. Casserole:
   
   Fill a large pot with water. Add the garlic and a small handful of salt. Bring to a boil and add the potatoes. Cook until the potatoes are tender when pierced with a fork, 6-8 minutes. Using a slotted spoon, transfer the potatoes and garlic to a sieve to drain. Add the green beans to the same water in the pot. Bring back to a boil if necessary, then cook until the beans are bright and tender, 6-8 minutes. Drain.
3. Heat the olive oil in a skillet over medium heat. Add the onion, serrano mushrooms, and thyme. Season with a pinch of salt, ground black pepper, and paprika. Cook until the onion is soft, then add the mushrooms and Worcestershire sauce and season with salt and pepper again. Cook until the mushrooms release some of their liquid and are tender, about 10 minutes. Remove the thyme sprigs and gradually whisk in the heavy cream. Cook until the sauce comes to a simmer and the cream thickens slightly, 6-8 minutes. Once the sauce has thickened, turn off the heat and stir in the sour cream.
4. Place the potatoes in one large bowl. Place the green beans in another large bowl. Add the jalapeño to the potatoes. Then add three-quarters of the mushroom mixture to the potatoes and the rest to the beans. Divide the cheese evenly. Mash the potatoes until smooth. Place them in the bottom of the prepared baking dish and press down evenly. Toss the green beans until smooth and spread evenly on top. At this point, you can refrigerate the casserole.
5. Assemble the casserole in the pan without adding any toppings and refrigerate. Place the already-cut potato peelings in the refrigerator, directly in a container of water. Let the casserole sit at room temperature for about 1 hour before baking, then add the toppings. Bake until the potatoes are golden brown and crispy around the edges, about 30 minutes.
   
   Topping:
   
   Rinse the potato skins and pat dry with paper towels as much as possible. Place them in a bowl and add the sage, thyme, paprika, and olive oil. Season with a pinch of salt and pepper. Toss and sprinkle the topping evenly over the beans.