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Asparagus-and-Potato Gratin

                              Credit: 
                              Con Poulos

Ingredients

Ingredient Checklist

2 cups coarse fresh bread crumbs (from 3 large slices rustic bread)

4 teaspoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 small bunch asparagus (about 12 ounces), trimmed

4 medium white- or red-skinned potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch slices

2 tablespoons unsalted butter

3 tablespoons unbleached all-purpose flour

1 1/4 cups whole milk

4 ounces fresh goat cheese, crumbled

1/4 cup grated Pecorino Romano (1 ounce), plus more for serving

6 thin slices prosciutto

Chive blossoms, for serving (optional)

Gallery

Asparagus-and-Potato Gratin

                              Credit: 
                              Con Poulos

Asparagus-and-Potato Gratin

                              Credit: 
                              Con Poulos

Asparagus-and-Potato Gratin

                              Credit: 
                              Con Poulos

Asparagus-and-Potato Gratin

Ingredients

Ingredients

  • 2 cups coarse fresh bread crumbs (from 3 large slices rustic bread)
  • 4 teaspoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 small bunch asparagus (about 12 ounces), trimmed
  • 4 medium white- or red-skinned potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch slices
  • 2 tablespoons unsalted butter
  • 3 tablespoons unbleached all-purpose flour
  • 1 1/4 cups whole milk
  • 4 ounces fresh goat cheese, crumbled
  • 1/4 cup grated Pecorino Romano (1 ounce), plus more for serving
  • 6 thin slices prosciutto
  • Chive blossoms, for serving (optional)

Directions

Preheat oven to 425 degrees. Toss bread-crumbs with oil; season with salt and pepper. Place on a rimmed baking sheet and toast until crisp and just beginning to brown, about 5 minutes.

Increase oven temperature to 475 degrees. Bring a large pot of salted water to a boil; add asparagus. Return to a boil and cook until crisp-tender, 30 to 60 seconds. Transfer to a plate. Add potatoes to pot; cook until just tender, 8 to 10 minutes. Drain. Arrange potatoes in the bottom of an 8 1/2-by-11 1/2-inch or 2-quart baking dish (about 1 1/2 inches deep).

Melt butter in a saucepan over medium heat. Add flour; cook until it has a slightly nutty aroma, about 30 seconds. Gradually (to avoid lumps) whisk in milk. Bring mixture to a boil and cook, whisking, until thickened slightly, about 1 minute. Remove from heat; add both cheeses and whisk until melted. Season with salt and pepper.

Pour half of sauce over potatoes. Arrange prosciutto and half of asparagus on top. Drizzle with remaining sauce. Top with remaining asparagus, then bread-crumbs. (Dish can be made to this point and refrigerated in an airtight container up to 1 day; add 10 minutes to baking time.) Bake until bubbling around edges, 10 to 12 minutes. Let cool slightly; serve, sprinkled with more Pecorino and chive blossoms.

Reviews

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Reviews

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All Reviews for Asparagus-and-Potato Gratin

  • of Reviews

Reviews:

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All Reviews for Asparagus-and-Potato Gratin

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest