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.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Credit: Victor Protasio

Recipe Summary test

active:
15 mins
total:
55 mins
Yield:
Serves 4 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F.

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  • 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

378 calories; fat 17g; saturated fat 6g; protein 15g; carbohydrates 44g; fiber 7g; sugars 7g; sodium 598mg.
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