Green Bean and Artichoke Gratin

Great as a side dish (I'm thinking especially for Thanksgiving) and perfectly suitable as an entree, this gratin is quick to put together and is super rich and creamy.

Fresh green beans, potatoes and artichokes in a rich and creamy white gravy with fresh thyme, meaty oyster mushrooms and crunchy panko breadcrumb topping.

Green Bean and Artichoke Gratin
2 tbl extra virgin olive oil, plus more to drizzle
1 small yellow onion, small dice
1 cup roughly chopped oyster mushrooms
1 tbl fresh thyme leaves
salt and pepper
1 cup small dice fresh green beans
14 oz artichoke hearts, drained, rinsed, roughly chopped
1 1/2 cup vegetable broth
1 cup plain almond milk
1 large russet potato, peeled, 1/4" slices
3 garlic cloves, minced
1 cup vegan mozzarella cheese, divided
1 1/4 cup panko breadcrumbs

Preheat the oven to 350. Grease an 8x8 baking dish.
Saute the onions and mushrooms in 2 tbl of oil over medium high heat for 7 minutes until the mushrooms start to turn golden brown and slightly crispy. Season with thyme, salt and pepper to taste. Add the green beans and artichoke hearts and saute 5 minutes more. Transfer this mixture to a plate and put the pot back on the store. Add the vegetable broth and scrape all the bits off the bottom of the pot. Add the almond milk, potato slices and garlic. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook for 3 minutes until the potatoes are just cooked. Add the vegetable mix back into the pot and stir in 1/2 cup cheese. Stir to melt the cheese and remove from the heat.
Pour the potato, artichoke mixture into the baking dish and top with the remaining cheese. Sprinkle the panko on top and drizzle with a bit of olive oil so the breadcrumbs brown.
Bake for 30 minutes at 350 than 10 minutes at 450 just to crisp up the top. Let sit for a few minutes before serving.
This dish is a great make-ahead meal and is much easier to cut in nice squares once it has sat overnight.