Asparagus and Potato Gratin

Here’s a mouthwatering and filling recipe that is a perfect meatless main or serve your holiday guests with this paired on the side.

Serves 4-6

Ingredients

1 ½ pounds fingerling potatoes, quartered

Cooking spray

1 pound asparagus spears, trimmed and cut into 3-inch pieces

6 spring onions, trimmed to 5 inches and halved lengthwise

1 cup milk

¼ all-purpose flour

¾ teaspoon kosher salt

½ teaspoon black pepper

3 ounces Gruyère cheese, shredded (about 3/4 cup) or substitute Swiss

2 tablespoons olive oil

2 garlic cloves, minced

1 ounce multigrain bread, finely chopped or torn

1 tablespoon chopped fresh parsley

Directions

1. Preheat oven to 375°F.

2. Place potatoes in a Dutch oven; cover with cool water. Bring to a boil over high; reduce heat to medium-low, and simmer until just tender, about 10 minutes. Remove potatoes with a slotted spoon; place in an 11- x 7-inch baking dish coated with cooking spray.

3. Add asparagus to boiling water; cook 1 minute. Add onion halves; cook 1 minute. Reserve 1/2 cup cooking liquid; drain asparagus mixture. Arrange asparagus and onions in baking dish with potatoes.

4. Whisk together milk and flour in a small saucepan. Add reserved cooking liquid. Bring to a simmer over medium-high; cook until thickened, 4 to 5 minutes. Remove from heat. Add salt, pepper, and cheese; stir until cheese melts. Spoon evenly over vegetables in baking dish. Bake at 375°F until top is bubbly and lightly browned, about 30 minutes.

5. Meanwhile, heat oil in a small skillet over medium. Add garlic; cook until fragrant, about 1 minute, stirring constantly. Add bread and parsley, and toss to combine.

6. Remove gratin from oven. Preheat broiler to high with oven rack in upper middle position. Sprinkle breadcrumb mixture over gratin; broil until browned, 1 to 2 minutes.

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