Preheat the oven to 375 F.

Thinly slice the shallots and separate the rings with your hands. Toss in 3 tablespoons of flour so that they’re lightly coated.

Add olive oil to a large pan over medium high heat. Add the shallots and fry, stirring frequently, until the shallots are golden brown and crispy (if your pan isn’t big enough, pour the oil and fry the shallots in batches). Place them on a paper towel to remove excess oil and set aside.

Bring a large pot of water to a boil. Add the trimmed green beans and boil for a few minutes, until soft. Transfer the green beans to an ice bath and set aside.

In a large pan over medium heat, add the butter and additional 2 tablespoons of flour. Stir frequently to create a roux.

Slowly add in the milk, stirring frequently. Add in the cream, salt, and pepper and let cook over medium heat for about 5 minutes, until thick. Add salt and pepper to taste.

Roughly chop the green beans into 1-inch pieces. Pour them into a greased casserole dish. Add the milk mixture, 1/2 cup of the crispy shallots, 1 cup of parmesan cheese and mix to combine.

Bake in the preheated oven for 30-35 minutes.

Remove from the oven and mix. Top with the remaining 1/4 cup parmesan cheese and place back in the oven on broil for about 5 minutes, until the cheese is melted and golden.

Top with remaining crispy shallots and serve.