Asparagus-and-Potato Gratin Recipe

Servings:

6 to 8

Sometimes a cozy, indulgent potato bake is just what you need. This asparagus potato gratin is just that and then some. It’s a rich dish just right for a relaxed meal, suited to dinner as it is brunch. It combines a silky, tangy béchamel sauce made with goat cheese, fine ribbons of salty prosciutto, crisp breadcrumbs, and blanched asparagus spears. The entire dish can be assembled ahead of time. Before serving, bake it briefly to bring the flavors together, get the cheese bubbly, and finish browning the breadcrumb topping. Present it to family and friends with fried or poached eggs if you like. It's a crowd-pleasing entrée that's a herald of spring.

Make Ahead

The dish can be assembled and refrigerated in an airtight container for up to 1 day. Add 10 minutes to the baking time when cooking a refrigerated dish.

Directions

Preheat oven; toast breadcrumbs:

Preheat oven to 425°F. 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 temp; quick cook asparagus:

Increase oven temperature to 475°F. 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.
Cook potatoes in same pot; drain and arrange in baking dish:

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).
Make sauce:

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.
Assemble gratin:

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.
Bake:

Bake until bubbling around edges, 10 to 12 minutes. Let cool slightly; serve, sprinkled with more Pecorino and chive blossoms.