• Preheat oven to 375.
• Bring a large pot of water to a boil and season generously with salt (it should taste like ocean water). Once boiling, add the beans, and blanch for 4-5 minutes, until bright green and crisp. Drain immediately, and rinse with cold water or place into an ice bath. Set aside until cooled, then drain completely.
• In a large ovenproof skillet, cook the bacon until crisp and golden. I recommend starting the bacon off in a cold pan, adding 1/4 c of water, then bringing the heat to medium and cooking until crisp. This should take 10-15 minutes, depending on how thick the bacon is.
• Once cooked, remove from the pan and set aside. Leave 1 1/2 Tbsp of fat in the pan and add the pepper, cook 30 seconds over medium-high heat, then add the onion and leeks, salt and more olive oil if needed. Cook until softened, 10-12 minutes, reducing the heat to medium if needed. Add the wine and the soy sauce and cook off for 2 minutes, then add the butter and melt.
• Add the flour and cook 2 minutes. Finally, add the half and half. Bring to a boil, then reduce heat and simmer until thickened, 4-5 minutes. Remove from the heat, then add the Parmesan and Gruyere, stir until melted, then mix in the drained green beans.
• Cover the skillet with foil, transfer to the oven, and bake until bubbly, 25-30 minutes.
• As the casserole bakes, make the topping. Prepare a fine mesh sieve over a bowl to drain the shallots once they have fried.
• In a small pot, add 1/2 cup of avocado oil or another neutral oil (like canola or vegetable). Add the shallots and then turn on heat to medium. Heat oil until the shallots begin to bubble and turn a golden, honey color—10-15 minutes. Stir the shallots frequently toward the end of cooking to avoid burning them. Drain the shallots into the fine mesh sieve, then transfer to a paper towel-lined plate and season with salt.

For the Panko:

• Add 2 Tbsp of the shallot oil (or substitute butter) to a small skillet and melt over medium heat. Add the Panko and toast until golden, 3-4 minutes, stirring frequently. Season with salt and pepper if needed, then remove from heat and toss with the fried shallots.
• When the casserole is bubbly and the top is golden, sprinkle over the Panko and top with chives. Serve warm.