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Cheesy Asparagus Potato Gratin Recipe

Cheesy goodness just moments before it was cut, served, and devoured

Cheesy goodness just moments before it was cut, served, and devoured

Asparagus, Cheese, and Potatoes Cooked into a Golden Bubbly Casserole

I've always loved potatoes au gratin, scalloped potatoes, any kind of potatoes baked with cream and cheese until golden and bubbly on top. I've also always loved asparagus, whether steamed with a bit of lemon juice, slathered in butter, covered in Hollandaise sauce, or eaten snapped right off the plant.

This potato gratin dish is one I created to take advantage of the truly beautiful asparagus spears I found at our local farmer's market.

I put together heaps of tangy sharp cheddar cheese, luscious cream, fresh asparagus and earthy, waxy red potatoes. I love the way the asparagus delicately flavors the potatoes and the cheese sauce, accented with just a touch of herbs and black pepper.

Since it turned out so well, my partner and my roommate urged me to write down the recipe for this asparagus and potato casserole. It smelled so good coming out of the oven they wanted to dig in right away but I was mean and made them wait until after I took this photo.


Ingredients:

Asparagus, potato, cheese gratin ingredients

Asparagus, potato, cheese gratin ingredients

Ingredients

  • 2 cups shredded sharp cheddar cheese
  • 2 cups milk, half & half, or cream (I prefer cream for flavor and texture)
  • 2 pounds of small redskin potatoes, sliced one quarter inch thick - Small golden potatoes or fingerling potatoes may be substituted but young potatoes are necessary for proper texture and to reduce cooking time to tenderness.
  • 1 pound of fresh asparagus spears - Frozen asparagus may be substituted but it must be completely thawed before use.
  • 4 tablespoons of unbleached white flour
  • 4 tablespoons of butter
  • 1 half teaspoon herbes de provence (a mixture of savory, basil, thyme, lavender, and fennel) or the dried herbs of your choice
  • 1 half teaspoon of table salt
  • Fresh ground pepper to taste
Melting butter in a pan

Melting butter in a pan

Melt Butter

Preheat the oven to 350 degrees.

Melt the butter in a non-stick skillet over medium heat.





making a roux, photo by Kylyssa Shay

making a roux, photo by Kylyssa Shay

Add the Flour

Add the flour to the melted butter. Stir constantly over medium heat until the flour browns slightly and smells slightly nutty. This type of sauce is called a roux.






Cream added to the roux

Cream added to the roux

Stir the Milk or Cream into the Roux

Stir the milk into the browned flour and butter, or roux, stirring constantly over medium heat until sauce begins to thicken.






Adding the shredded cheese

Adding the shredded cheese

Add The Cheese

Add one cup of the shredded cheddar cheese to the sauce, stirring constantly until the cheese is incorporated. Remove from heat and stir in the herbes de provence, the half teaspoon of salt, and a few grinds of black pepper.

First layer of sliced redskin potatoes for the gratin

First layer of sliced redskin potatoes for the gratin

Layer Sliced Potatoes in Baking Dish

Lay down a single layer of sliced potatoes in the bottom of an un-greased baking dish.







lightly herbed cheese sauce, photo by Kylyssa Shay

lightly herbed cheese sauce, photo by Kylyssa Shay

Spoon Sauce Over Potatoes

Spoon the sauce lightly over the potatoes, spreading it to cover them.








Tender asparagus atop the cheese sauce and potatoes

Tender asparagus atop the cheese sauce and potatoes

Layer Asparagus on Top

Layer the asparagus on top of the sauce.







cheese sauce over asparagus and potatoes, photo by Kylyssa Shay

cheese sauce over asparagus and potatoes, photo by Kylyssa Shay

Spoon Sauce over the Asparagus

Spoon sauce over the asparagus and layer with potatoes and sauce, then asparagus and sauce until the asparagus and sliced potatoes are all used up or the dish is full.






Top the gratin with a thick layer of freshly shredded cheese

Top the gratin with a thick layer of freshly shredded cheese

Cover with Shredded Cheese

Sprinkle the remaining shredded cheese on top of the casserole and put the dish into a 350 degree oven for 40 - 50 minutes or until the top is golden brown and beautiful.







Finished Asparagus and Potato Gratin with Cheese - bubbly browned casserole

Asparagus and potato gratin with browned and bubbly cheese

Asparagus and potato gratin with browned and bubbly cheese

Allow the asparagus and potato gratin to cool a bit then serve as desired.

Are You Hungry Yet? Would You Like to Eat My Asparagus Potato Gratin?

Silva Hayes from Spicewood, Texas on October 23, 2014:

Sounds wonderful! I'm going to try this one. Thanks!

Jordan on April 08, 2013:

Yes it sounds good. I really like how you put the instructions with the photos!

WindyWintersHubs from Vancouver Island, BC on January 01, 2013:

Love recipes with fresh veggies. Your potato gratin with the asparagus looks very tasty. I will have to try it. Featured on my green veggies lens!

RinchenChodron on May 19, 2012:

Yes, my mouth is watering! Looks and sounds wonderful!

Blackspaniel1 on May 19, 2012:

Nice lens

Leah J. Hileman from East Berlin, PA, USA on February 20, 2012:

Great idea, mixing those two veggies! I bet people who say they don't like asparagus but love potatoes could easily get some snuck in there!

ChrissLJ on December 18, 2011:

I'm not a fan of asparagus but believe potatoes are one of the top 5 best foods. Love them mashed, scalloped, in soups, sauteed....

anonymous on May 29, 2011:

Just your description of the ingredients in the intro made my mouth water. I'm a potato lover and with the cheese, cream and asparagus you have a definite winner here and taking advantage of the beauty of the asparagus shows your artistry once again.

anonymous on January 17, 2011:

Awesome recipe and great looking lens!

Tony Payne from Southampton, UK on January 04, 2011:

I can take or leave asparagus, it's not my favorite vegetable I hate to admit, but serving it in a cheese sauce like this sounds like it would hit the spot with me. I might have to try this. It's very quick and easy to prepare, and sounds so tasty.

ChrisDay LM on December 20, 2010:

Favourited, for ease of finding my way back

ChrisDay LM on December 20, 2010:

Must try this one!

Sandy Mertens from Frozen Tundra on September 27, 2010:

This looks good. Thanks for adding it to Recipes, Reviews and Food Collection.

Indigo Janson from UK on June 28, 2010:

I would love to try this! Favourited so I can come back and cook up a lovely meal when I have some asparagus. :)

mistyriver on March 01, 2010:

Yum, this looks so good! I love the idea of using the asperagus, it sounds delicious!

Jennifer P Tanabe from Red Hook, NY on February 22, 2010:

Mmmm, this looks so completely delicious my mouth is just watering! And your directions are so clear I might even succeed in making it taste good. Great job!

JenniferAkers LM on February 21, 2010:

I love all the ingredients in your Asparagus Potato Gratin. It may become my new favorite dish. Super job on the directions, photos, and layout. 5*!

Nancy Tate Hellams from Pendleton, SC on February 01, 2010:

Asparagus Potato Gratin sounds so good and I think my hubby would love it. I love the way you showed the step by step pictures with instructions. Looks great and delicious. Lensrolling to my Asparagus Casserole Recipe.

best-intentions on January 30, 2010:

I'm making this tonight, for the second time! Yummy...thanks so much for sharing this. So simple and delicious.

Mary from Chicago area on January 26, 2010:

the hubby might balk if I add asparagus to a gratin, but this actually sounds pretty tasty! I'll make it for myself, and he won't resist. :) 5* and rolling to squidoo.com/potato-recipe

Samantha Lynn from Missouri on January 24, 2010:

That looks So good!

oztoo lm on January 24, 2010:

Sounds delicious. Love the step by step instructions and great photos.

Y44GRAVES LM on January 24, 2010:

my mouth is watering... GREAT LENS!!!

HorseAndPony LM on January 24, 2010:

OMG, I am! I would love to have this for breakfast this morning. I am going to make this as soon as I can get Asparagus. Thanks for sharing.

Leanne Chesser on January 23, 2010:

Well done! Your asparagus potato gratin sounds terrific! I love how you described the dish and how simply you presented the instructions.