The middle of the week equals fun! Take a little extra time to make something extra YUMMY with Asparagus, Onion and Potato Gratin. Extra cheesy and hearty, this recipe is perfection!
- 1 1/2 pounds fingerling potatoes, quartered
- Cooking spray
- 1 pound fat fresh asparagus spears, trimmed and cut into 3-inch pieces
- 6 spring onions, trimmed to 5 inches and halved lengthwise
- 1 cup whole milk
- 1 ounce all-purpose flour (about 1/4 cup)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 ounces aged Gruyre cheese, shredded (about 3/4 cup)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 ounce multigrain bread, finely chopped or torn
- 1 tablespoon chopped fresh parsley
- Preheat oven to 375°F.
- Place potatoes in a Dutch oven; cover with cool water. Bring to a boil over high; reduce heat to medium-low, and simmer until almost tender, about 10 minutes. Remove potatoes with a slotted spoon; place in an 11- x 7-inch baking dish coated with cooking spray.
- 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.
- 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. (recipe: MyRecipes.com)
MidWeek Tunes to help you groove into the weekend! – Spring Break – Urban Outfitters