1/2 cup finely shredded Parmesan cheese or Pecorino Romano cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350°F. Lightly coat 1 1/2- quart oval baking dish with nonstick spray.
In a 12- inch skillet, cook onion and garlic in butter over medium heat for 3 minutes or until softened. Stir in beans and thyme. Cook for 4 minutes or until onions begin to brown. Add broth. Bring to boiling. Cook, stirring occasionally, for 3 to 4 minutes or until broth is nearly evaporated. Add whipping cream and nutmeg. Cook for 4 minutes or until mixture begins to thicken. Transfer to prepared baking dish. Stir in half of the cheese, all of the salt & pepper, and then sprinkle with remaining cheese.
Bake, uncovered, 15 to 20 minutes or until beans are tender- crisp.
If preparing this recipe as gluten-free, just be sure to use a brand of chicken broth that is known to be GF.
You may also sub trimmed and halved brussel sprouts for the beans. Increase baking time to 20 to 25 minutes.