Category: side dish


Cheesy Asparagus Gratin

Cheesy Asparagus Gratin

Courtesy of Antonis Achilleos     Cooking Light

Hands-On Time 25 Min     Total Time 35 Mins      Yield 8 servings

This family-friendly side dish is a delicious new take on potatoes au gratin. Yes, it’s still cheesy comfort food, but the fresh asparagus means it won’t leave you in a food coma. If you’ve ever made homemade macaroni and cheese, this technique will be familiar: you’ll make a bechamel sauce and top it with buttery breadcrumbs. In fact, you could double the sauce, toss it with pasta, stick it in the freezer and have mac and cheese ready to go whenever you need a quick dinner. For this dish, look for thick asparagus spears (not the pencil-thin ones) which will hold up better when served.

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Ingredients
  • 1 pound  potatoes peeled and sliced into ¼” rounds
  • 8 ounces Brussels sprouts, halved
  • 1 cup of very fine chopped sweet vidalia onion
  • 1 clove garlic
  • 1-2 teaspoons butter, for greasing pan
  • salt and pepper
  • ¾ cup heavy cream
  •  1/2 cup crumbled bacon bits  ( I usually fry  bacon nite before and break into crumbs)
  • 1 cup shredded Gruyere
Instructions
  1. Preheat oven to 400 degrees F. Rub the inside of an 8- by 11-inch baking pan with the clove of garlic and then grease well with the butter.
  2. In a pan of salted water, cook the potatoes until just  barely tender. Check using the toothpick and if goes thru and comes out clean it is done (do not overcook until mushy). Drain well.
  3. Layer the cooked potatoes, onions and the halved Brussels sprouts, seasoning well with salt and pepper. Pour cream evenly over the top of the vegetables and sprinkle the cheese and bacon bits on top.
  4. Bake for 20 minutes, or until golden and bubbly.
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