1 lb fresh haricot verts or green beans
¼ lb butter (unsalted)
1 large sweet onion
½ lb seasonal mushrooms
5 cloves garlic (minced)
1 cup half & half
1 cup milk
2 Tbsp AP flour
3 shallots (sliced into rings)
¾ cups grated Gruyere cheese
1 Tbsp Spicewalla Harissa

1. Remove stems from beans and cut in half. Blanch in salted boiling water for 2 minutes the cool in an ice bath.
2. In a skillet heat half the butter and sautee the onions and mushrooms on high heat until onions and mushrooms start to caramelize then add garlic and cook for 1 more minute and remove from the pan.
3. In the same skillet put in the rest of the butter and add flour to make a roux. Add in cold half & half, milk and harissa. Simmer on medium heat for around 8 to 10 minutes until the mixture thickens a bit. 
4. While cream mixture is at a simmer submerge shallots in a neutral oil and turn to high heat. stir shallots continuously until shallots are crispy and strain from oil. Spread crispy shallots on a paper towel and season with salt and pepper.
5. When cream mixture has thickened place the mushroom and onion mix in a baking dish and mix in the green beans. Then pour cream mixture over top. Sprinkle gruyere in a thick layer over top and cook at 350 degrees until cheese is bubbling and starting to brown, about 20 min. 
6. Remove baking dish and layer crispy shallots over top and cook for 2 more minutes in the oven and then serve.