White Bean Brandade With Crispy Breadcrumbs

Serves 8 to 10

2 tablespoons butter + butter for greasing the dish

2 leeks, white and light green parts only, cut into medium dice (2 cups)

3 cloves garlic, minced

1½ teaspoons finely chopped fresh thyme or ½ teaspoon dried

6 cups cooked white beans such as cannellini beans + 1 cup cooking liquid

½ cup whipping cream

½ to 1 teaspoon kosher salt, depending on saltiness of the beans

Freshly ground black pepper

2½ cups fresh bread crumbs

2 to 3 tablespoons melted butter

Instructions: Preheat the oven to 375°. Butter a large gratin dish, or 8 ramekins, to the rim.

Melt the 2 tablespoons butter in a large skillet over medium heat. Add the leeks and cook until tender, about 5 minutes. Add the garlic and thyme, and cook 1 minute. Stir in half the beans (about 3 cups), the bean cooking liquid, cream, ½ teaspoon salt, and pepper. Bring to a simmer and cook until thickened, about 10 minutes.

Pour the bean mixture into the bowl of a food processor and process until pureed.

Transfer back to the skillet or a bowl and fold in the remaining 3 cups beans and adjust the seasoning.

Remove the crust from the baguette and cut the bread into ½-inch cubes. Place in a food processor and pulse to coarse bread crumbs. Add the melted butter and pulse a few times to combine. (You can prepare both the beans and bread-crumbs up to one day ahead and store separately; keep refrigerated.)

Pour the beans into the prepared pan(s) to a depth of 2 to 3 inches. Pack on the bread-crumbs. Bake until the beans are bubbly and the bread-crumbs are golden, about 30 minutes for the gratin dish or 15-20 minutes for the ramekins.

Let sit 15 minutes before serving. Or, let cool completely, cover and refrigerate. Reheat for 15 minutes in a 375° oven before serving.