Best 16 Asparagus And Potato Gratin Recipes

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Asparagus and potato gratin is a classic French dish that is perfect for any occasion. It is a delicious and elegant dish that will impress your guests. This dish is a combination of creamy potatoes, tender asparagus, and a crispy cheese crust. The creamy sauce and the crispy cheese crust make this dish truly irresistible. The flavors of the asparagus and potatoes pair perfectly together, and the cheese adds a richness and depth of flavor. Asparagus and potato gratin is a relatively easy dish to make, and it is a great way to use up leftover potatoes and asparagus. With just a few simple ingredients, you can create a dish that is sure to please everyone at your table.

Let's cook with our recipes!

THIS ASPARAGUS, ONION AND POTATO GRATIN MAKES A GREAT VEGETARIAN MAIN



This Asparagus, Onion and Potato Gratin Makes a Great Vegetarian Main image

This meatless main dish is hearty and cheesy yet light enough for spring. Be sure to use fat asparagus spears; thinner ones will overcook. Feel free to use 4 oblong, shallow gratin dishes for individual portions.

Provided by Ann Taylor Pittman

Time 55m

Yield Serves 4 (serving size: 2 cups)

Number Of Ingredients 13

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 Gruyère 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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 378, Carbohydrate 44 g, Fat 17 g, Fiber 7 g, Protein 15 g, SaturatedFat 6 g, Sodium 598 mg, Sugar 7 g, UnsaturatedFat 10 g

ASPARAGUS GRATIN



Asparagus Gratin image

Asparagus gratin is a lightened up version of potatoes au gratin that's a perfect way to celebrate seasonable asparagus!

Provided by Jennifer Farley

Categories     Side Dish

Time 30m

Number Of Ingredients 9

5 tablespoons unsalted butter, (divided)
2 teaspoons kosher salt, (divided, plus more as needed)
3 pounds fresh asparagus, (trimmed (approximately 3 bunches))
1 teaspoon ground black pepper, (divided)
2 cloves garlic, (minced)
3 tablespoons all-purpose flour
2 1/4 cups half-and-half
8 ounces Emmi USA Kaltbach™ Le Gruyère® AOP, (grated)
1 cup panko breadcrumbs

Steps:

  • Place an oven rack on one of the top two shelves, then preheat the oven to 400 degrees F. Grease a 3 or 4-quart casserole dish with cooking spray, butter or olive oil.
  • Bring a large saucepan of salted water to a boil. Cook the asparagus, in batches if necessary, until crisp-tender, 3-4 minutes depending on the thickness of the asparagus. Drain through a colander, shaking off any excess water, then transfer to the baking dish. Toss with 1 teaspoon salt and 1/2 teaspoon pepper.
  • In the same pot, melt 3 tablespoons butter over medium-low heat. Whisk in the flour and cook, stirring, until the mixture develops a nutty fragrance and darkens slightly, 2-3 minutes (this is known as a roux). Whisk in the half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then increase the heat to medium-high. Whisk until thick, 4-5 minutes. Remove the sauce from the heat, then add the cheese in handfuls, whisking until smooth. Pour the sauce evenly over asparagus.
  • Melt the remaining 2 tablespoons butter in a small skillet, then stir in the panko and 1/2 teaspoon salt. Sprinkle over the cheese sauce.
  • Bake for 10 minutes, then turn on the broiler. Broil for 1-2 minutes, or until the breadcrumbs are golden brown (watch closely to make sure they don't burn).
  • Serve warm.

Nutrition Facts : Calories 275 kcal, Carbohydrate 14 g, Protein 12 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 60 mg, Sodium 611 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

ASPARAGUS GRATIN



Asparagus Gratin image

Spring's favorite veggie just got a decadent makeover.

Provided by Southern Living Test Kitchen

Categories     Casserole

Time 20m

Number Of Ingredients 10

1 pound medium-size fresh asparagus, trimmed (1 bunch)
1 large (2 oz.) shallot, thinly sliced (1/2 cup)
1/3 cup heavy whipping cream
1 teaspoon whole-grain mustard
1 teaspoon all-purpose flour
2 garlic cloves, minced (2 tsp.)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 ounces fontina cheese, shredded (about 1 cup), divided
1 ounce Parmesan cheese, grated (about 1/4 cup)

Steps:

  • Preheat oven to 400°F with oven rack about 6 inches from heat.
  • Toss together asparagus and shallot in a 10-inch broiler-safe skillet or 8-inch square broiler-safe baking dish.
  • Stir together cream, mustard, flour, garlic, salt, pepper, and 1/2 cup of the fontina. Pour over asparagus, and using tongs, gently toss to coat asparagus. Top with Parmesan and remaining 1/2 cup fontina, and bake in preheated oven until asparagus is almost tender-crisp and cheese is melted, 10 to 12 minutes. Increase oven temperature to broil, and broil until golden brown, about 2 to 3 minutes more.

ASPARAGUS-AND-POTATO GRATIN



Asparagus-and-Potato Gratin image

Is anything better than a decadent potato gratin? Yes: a potato gratin with asparagus and prosciutto. The sweet, grassy undertones of goat cheese and sharp Pecorino Romano compliment this side-turned-dinner dish beautifully and will have the whole family asking for seconds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

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)

Steps:

  • 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.

ASPARAGUS GRATIN



Asparagus Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 pounds asparagus with 1 tablespoon olive oil and a pinch each of salt and pepper in a 3-quart baking dish. Roast at 425˚ F until crisp-tender, 10 to 12 minutes. Mix 1/4 cup whole-wheat breadcrumbs, 2 tablespoons grated pecorino, 1 tablespoon chopped thyme and 1 tablespoon melted butter. Sprinkle over the asparagus. Broil until the breadcrumbs are golden, 2 to 4 minutes.

CLASSIC POTATO GRATIN



Classic Potato Gratin image

A classic gratin, with layers both crisp and creamy, is a rich composite of sliced potatoes, grated Gruyere, heavy cream, and seasonings.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 6

Unsalted butter, for baking dish
1 cup heavy cream
Coarse salt and freshly ground pepper
Pinch of freshly grated nutmeg
2 pounds Yukon gold potatoes, peeled and thinly sliced into rounds
2 cups coarsely grated Gruyère cheese (about 6 ounces)

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and set aside.
  • Whisk together cream, 1 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg in a small bowl, and set aside. Toss potatoes, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
  • Arrange one-third of potatoes in buttered dish, overlapping slices. Sprinkle with one-third of the cheese. Repeat two more times with remaining potatoes and cheese (end with a cheese layer). Pour reserved cream mixture over top layer. Gently shake dish back and forth to distribute evenly.
  • Cover with foil; bake 30 minutes. Remove foil; bake until bubbling and well browned, about 30 minutes more. Let cool slightly before serving.

POTATO GRATIN WITH SORREL



Potato Gratin With Sorrel image

Provided by Moira Hodgson

Categories     side dish

Time 2h

Yield 6 servings

Number Of Ingredients 7

2 pounds Yukon Gold, white rose or russet potatoes, peeled and sliced one-eighth to one-sixteenth of an inch thick
3 medium onions, peeled and thinly sliced
1 1/2 teaspoons salt
3 tablespoons unsalted butter
1/2 pound sorrel, stems removed, coarsely chopped
1 cup heavy cream
1 garlic clove, peeled and minced

Steps:

  • Put the potato and onion slices in a saucepan and pour in two cups of water. Add one teaspoon of the salt. Bring to a boil, shaking the pan to prevent the vegetables from sticking to the bottom. Turn off the heat at the boil. Drain potatoes and onions but reserve the cooking liquid for later.
  • Melt two tablespoons of the butter in a skillet, add the sorrel and cook for two minutes, wilting it into a puree. Mix in the cream and the remaining half-teaspoon salt. Cook for three minutes or longer, stirring occasionally, until the mixture thickens.
  • Preheat the oven to 325 degrees. Rub the baking dish with the remaining tablespoon of butter and scatter in the minced garlic.
  • Put the potatoes and onions in a two-quart rectangular or oval baking dish 14 by 8 by 2 inches. Pour in the cooking liquid and spread the creamy sorrel on top.
  • Bake in middle of the oven for an hour to an hour and a half or until potatoes are tender and golden on top.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 21 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 637 milligrams, Sugar 5 grams, TransFat 0 grams

POTATO ASPARAGUS BAKE



Potato Asparagus Bake image

Many of my springtime menus include this dish, which can be made ahead, refrigerated and baked when ready.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 9

1 pound potatoes, peeled and quartered
1 pound fresh asparagus, trimmed
2 tablespoons butter or margarine, divided
1 tablespoon all-purpose flour
3/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside. Drain potatoes; mash and set aside., In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips., Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.

Nutrition Facts :

SIMPLEST ASPARAGUS GRATIN



Simplest Asparagus Gratin image

Cover cooked asparagus with cheese, stick it under the broiler until the top is golden brown and crisp around the edges, and you have a fabulous and elegant dish. You can prepare any of the variations using asparagus instead of the suggested alternative vegetable. Other cooked vegetables you can use: green or wax beans, artichoke hearts, fennel, eggplant, leeks, spinach, celery root, parsnips, zucchini, winter squash or sweet potatoes.

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon unsalted butter or olive oil for the pan
Salt and pepper
1 1/2 to 2 pounds asparagus, trimmed
6 ounces Gruyere or Swiss cheese, cut into large cubes
8 spring fresh flat-leaf parsley
About 1/2 large loaf French or Italian bread, preferably a day or two old
Pinch paprika, optional

Steps:

  • Adjust an oven rack to about 4 inches from the heat source; turn on the broiler. Grease a shallow medium baking pan or gratin dish with the butter.
  • Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender, about 5 minutes. Remove to an ice bath to stop the cooking then drain on a paper towel-lined plate.
  • Add the cheese to the food processor and pulse until large crumbs form. Add the parsley and pulse 3 or 4 more times until it is about the same size as the cheese crumbs. Tear the bread into pieces and add to the food processor. Pulse a few times, then let the machine run for a few seconds, until coarsely chopped.
  • Put the asparagus in the dish and top with the breadcrumb mixture. Broil for 3 to 5 minutes, until the cheese is melted and golden. Sprinkle with a few grinds pepper and the paprika if you like, and serve.

POTATO AND ASPARAGUS AU GRATIN RECIPE



Potato and Asparagus Au gratin Recipe image

Provided by Megs14505

Number Of Ingredients 10

1/2 lb asparagus spears - cut lengthwise
into 1 inch pieces
2 tablespoons butter
6 red potatoes - unpeeled and diced into 1/2
inch cubes
2 cloves garlic
1/2 cup sour cream
1 teaspoon Dijon style mustard
Salt and pepper - to taste
1/2 cup shredded Swiss cheese

Steps:

  • 1) In a large skillet, bring 1/2 inch salted water to a boil. Add asparagus; cover and simmer 2-3 minutes or until just tender. Drain and set aside. Wipe skillet with paper towel. 2) Over medium heat, melt butter in the same skillet. Add potatoes, cook, stirring occasionally for 15 minutes. Stir in garlic; cook another 1 - 2 minutes. (Add a little water, cover and cook a few more minutes if potatoes are not tender enough.) 3) Stir in sour cream and mustard. Season with salt and pepper. Sprinkle with cheese. Reduce heat to low; cover and cook 1 - 2 minutes or until cheese has melted. Serve immediately.

OVEN ROASTED RED POTATOES AND ASPARAGUS



Oven Roasted Red Potatoes and Asparagus image

This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!

Provided by THREDDIES

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 1h

Yield 6

Number Of Ingredients 8

1 ½ pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons kosher salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
  • Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g

POTATO, "SAUSAGE" AND CHEESE GRATIN



Potato,

A wonderful rich and creamy breakfast dish made with potato, sausage and cheese - a hearty dinner!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h10m

Yield 6

Number Of Ingredients 7

1 can (10 3/4 oz) condensed cream of potato soup
1 container (8 oz) smoked Cheddar cold-pack cheese food
1 container (8 oz) reduced-fat sour cream
4 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag)
2 cups fresh small broccoli florets
1 package (8 oz) frozen soy-protein breakfast patties, cut into 1/2-inch pieces
1 1/2 cups seasoned croutons, coarsely crushed

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat soup and cheese product over medium heat, stirring frequently, until cheese is melted. Remove from heat. Stir in sour cream.
  • In large microwavable bowl, microwave potatoes on High 3 to 4 minutes, stirring every minute, until thawed. Stir in broccoli, cut-up patties and soup mixture. Spread evenly in baking dish. Sprinkle with crushed croutons.
  • Bake uncovered 40 to 45 minutes or until mixture is heated through and topping is golden brown.

Nutrition Facts : Calories 460, Carbohydrate 46 g, Cholesterol 45 mg, Fat 1, Fiber 7 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 7 g, TransFat 1 g

HAM AND ASPARAGUS AU GRATIN



Ham and Asparagus Au Gratin image

This has become a famous dish around our house! I like to make it for company, and friends are always asking me for the recipe. It's so versatile. You can serve it with fish, ham, turkey or chicken. My hobby is collecting recipes. I've put together 12 large notebook-sized books of them over the years-in alphabetical order. Asparagus is up front, of course! My husband and I were both raised on farms. We're retired now and enjoying life on our place surrounded by trees, birds and squirrels.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 9

6 slices baked ham
24 asparagus spears, cooked and drained
2 large eggs
2 large egg yolks
1-1/2 cups heavy whipping cream
Salt and pepper to taste
2 tablespoons shredded Swiss cheese
2 tablespoons grated Parmesan cheese
Finely chopped fresh parsley, optional

Steps:

  • Wrap each ham slice around 4 asparagus spears and place seam side down in a greased 11x7-in. baking pan. Beat together eggs, yolks, cream, salt and pepper. Pour over ham rolls. , Bake at 350° for 35 minutes or until top begins to brown and the tip of a knife inserted in the egg mixture comes out clean. Sprinkle with cheeses and parsley if desired. Serve immediately.

Nutrition Facts :

CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM



Chicken and Potato Gratin With Brown Butter Cream image

This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.

Provided by Christian Reynoso

Categories     Dinner     Casserole/Gratin     Chicken     Potato     Shallot     Butter     Milk/Cream     Garlic     Pepper     Nutmeg     Thyme     Sage     Lemon

Yield 4 Servings

Number Of Ingredients 13

3 lb. skin-on, bone-in chicken thighs and drumsticks
7½ tsp. kosher salt, divided
1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
8 oz. small or medium shallots, halved through root ends
5 Tbsp. unsalted butter, divided
¾ cup heavy cream
2 garlic cloves, finely grated
½ tsp. freshly ground black pepper
¼ tsp. freshly grated or ground nutmeg
8 sprigs thyme
8 sage leaves
3½ oz. country-style bread, preferably day-old, torn into large pieces
1 lemon, cut into wedges (optional)

Steps:

  • Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
  • Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
  • Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
  • Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
  • Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
  • Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
  • To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.

EASY POTATO ASPARAGUS SOUP



Easy Potato Asparagus Soup image

A yummy quick cooking soup. You can sub broccoli for the asparagus, if you prefer. The recipe is from "Better Homes and Garden's Christmas Comfort and Joy".

Provided by Lorac

Categories     Potato

Time 35m

Yield 5 1/2 cups

Number Of Ingredients 12

4 teaspoons oil
1 large onion, chopped
3 tablespoons flour
2 cups asparagus, cut into 1 inch pieces
2 cups milk
1 (14 1/2 ounce) can chicken broth
8 ounces cubed red potatoes
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
4 ounces shredded cheddar cheese
1 small tomatoes, seeded and chopped
1/3 cup sour cream

Steps:

  • Heat oil in a large sauce pot, add onion and cook over medium heat until tender.
  • Add flour and stir to coat onions.
  • Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often.
  • Reduce heat to low, cover and simmer, stirring ocassionaly, 10-12 minutes or until vegetables are tender.
  • Add cheese, tomato and sour cream and simmer until cheese is melted.

HAM, ARTICHOKE, AND POTATO GRATIN



Ham, Artichoke, and Potato Gratin image

Provided by Bruce Aidells

Categories     Cheese     Dairy     Potato     Vegetable     Appetizer     Breakfast     Brunch     Side     Dinner     Lunch     Buffet     Casserole/Gratin     Meat     Ham     Artichoke     Root Vegetable     Fall     Winter     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield 10 to 12 servings

Number Of Ingredients 12

1/4 cup (1/2 stick) butter
4 cups thinly sliced leeks (white and pale green parts only; about 4 large)
Coarse kosher salt
3 pounds russet potatoes, peeled, thinly sliced (1/8 to 1/4 inch thick)
1 1/2 pounds 1/8-inch-thick ham slices
2 8-ounce boxes frozen artichoke hearts, thawed, halved lengthwise
2 1/2 cups (packed) coarsely grated Comté cheese (about 10 ounces)
1 1/2 cups low-salt chicken broth
1/2 cup dry white wine
1 1/2 tablespoons all purpose flour
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Melt 1/4 cup butter in heavy large skillet over medium heat. Add leeks; sprinkle with coarse salt and pepper and cook until tender, stirring occasionally, about 12 minutes. Set aside.
  • Cover bottom of baking dish with 1/3 of potato slices, overlapping as needed. Layer 1/3 of ham over. Scatter 1/3 of leeks over, then 1/3 of artichoke hearts. Measure 3/4 cup cheese; set aside. Sprinkle half of remaining cheese over. Repeat layering 1 time with potato slices, ham, leeks, artichokes, and cheese. Cover with remaining potato slices, ham, leeks, and artichoke hearts.
  • Whisk broth and next 4 ingredients in small saucepan over medium heat until flour dissolves. Bring mixture to boil; cook until smooth and thickened, stirring often, about 3 minutes. Pour over gratin. Sprinkle 3/4 cup cheese over. Cover gratin with foil, tenting in center to prevent cheese from sticking. Bake gratin 45 minutes. Uncover and bake until potatoes are soft, topping is browned, and juices are bubbling, about 50 minutes. Let rest 15 minutes before serving.

Tips:

  • For a creamy and flavorful gratin, use high-quality Gruyère or Parmesan cheese.
  • If you don't have heavy cream, you can substitute milk or half-and-half.
  • To save time, you can use pre-cooked potatoes.
  • To make the gratin even more decadent, add some chopped bacon or ham.
  • For a vegetarian gratin, omit the bacon or ham and add some chopped mushrooms or roasted vegetables.
  • Serve the gratin immediately, or let it cool slightly and then reheat it before serving.

Conclusion:

Asparagus and potato gratin is a classic dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its creamy, cheesy sauce and tender vegetables, this gratin is sure to be a hit with everyone at your table.

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