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Cheesy Asparagus Potato Gratin Recipe

Updated on April 5, 2017
Cheesy goodness just moments before it was cut, served, and devoured
Cheesy goodness just moments before it was cut, served, and devoured | Source

Asparagus, Cheese, and Potatoes Cooked into a Golden Bubbly Casserole

I've always loved potatoes au gratin, scalloped potatoes, any kind of potatoes baked with cream and cheese until golden and bubbly on top. I've also always loved asparagus, whether steamed with a bit of lemon juice, slathered in butter, covered in Hollandaise sauce, or eaten snapped right off the plant.

This potato gratin dish is one I created to take advantage of the truly beautiful asparagus spears I found at our local farmer's market.

I put together heaps of tangy sharp cheddar cheese, luscious cream, fresh asparagus and earthy, waxy red potatoes. I love the way the asparagus delicately flavors the potatoes and the cheese sauce, accented with just a touch of herbs and black pepper.

Since it turned out so well, my partner and my roommate urged me to write down the recipe for this asparagus and potato casserole. It smelled so good coming out of the oven they wanted to dig in right away but I was mean and made them wait until after I took this photo.


Asparagus, potato, cheese gratin ingredients
Asparagus, potato, cheese gratin ingredients | Source


  • 2 cups shredded sharp cheddar cheese
  • 2 cups milk, half & half, or cream (I prefer cream for flavor and texture)
  • 2 pounds of small redskin potatoes, sliced one quarter inch thick - Small golden potatoes or fingerling potatoes may be substituted but young potatoes are necessary for proper texture and to reduce cooking time to tenderness.
  • 1 pound of fresh asparagus spears - Frozen asparagus may be substituted but it must be completely thawed before use.
  • 4 tablespoons of unbleached white flour
  • 4 tablespoons of butter
  • 1 half teaspoon herbes de provence (a mixture of savory, basil, thyme, lavender, and fennel) or the dried herbs of your choice
  • 1 half teaspoon of table salt
  • Fresh ground pepper to taste

Melting butter in a pan
Melting butter in a pan

Melt Butter

Preheat the oven to 350 degrees.

Melt the butter in a non-stick skillet over medium heat.

making a roux, photo by Kylyssa Shay
making a roux, photo by Kylyssa Shay

Add the Flour

Add the flour to the melted butter. Stir constantly over medium heat until the flour browns slightly and smells slightly nutty. This type of sauce is called a roux.

Cream added to the roux
Cream added to the roux

Stir the Milk or Cream into the Roux

Stir the milk into the browned flour and butter, or roux, stirring constantly over medium heat until sauce begins to thicken.

Adding the shredded cheese
Adding the shredded cheese

Add The Cheese

Add one cup of the shredded cheddar cheese to the sauce, stirring constantly until the cheese is incorporated. Remove from heat and stir in the herbes de provence, the half teaspoon of salt, and a few grinds of black pepper.

First layer of sliced redskin potatoes for the gratin
First layer of sliced redskin potatoes for the gratin

Layer Sliced Potatoes in Baking Dish

Lay down a single layer of sliced potatoes in the bottom of an un-greased baking dish.

lightly herbed cheese sauce, photo by Kylyssa Shay
lightly herbed cheese sauce, photo by Kylyssa Shay

Spoon Sauce Over Potatoes

Spoon the sauce lightly over the potatoes, spreading it to cover them.

Tender asparagus atop the cheese sauce and potatoes
Tender asparagus atop the cheese sauce and potatoes

Layer Asparagus on Top

Layer the asparagus on top of the sauce.

cheese sauce over asparagus and potatoes, photo by Kylyssa Shay
cheese sauce over asparagus and potatoes, photo by Kylyssa Shay

Spoon Sauce over the Asparagus

Spoon sauce over the asparagus and layer with potatoes and sauce, then asparagus and sauce until the asparagus and sliced potatoes are all used up or the dish is full.

Top the gratin with a thick layer of freshly shredded cheese
Top the gratin with a thick layer of freshly shredded cheese

Cover with Shredded Cheese

Sprinkle the remaining shredded cheese on top of the casserole and put the dish into a 350 degree oven for 40 - 50 minutes or until the top is golden brown and beautiful.

Finished Asparagus and Potato Gratin with Cheese - bubbly browned casserole

Asparagus and potato gratin with browned and bubbly cheese
Asparagus and potato gratin with browned and bubbly cheese

Allow the asparagus and potato gratin to cool a bit then serve as desired.

Are You Hungry Yet? Would You Like to Eat My Asparagus Potato Gratin?

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    • Silva Hayes profile image

      Silva Hayes 3 years ago from Spicewood, Texas

      Sounds wonderful! I'm going to try this one. Thanks!

    • jc stone profile image

      Jordan 4 years ago

      Yes it sounds good. I really like how you put the instructions with the photos!

    • WindyWintersHubs profile image

      WindyWintersHubs 5 years ago from Vancouver Island, BC

      Love recipes with fresh veggies. Your potato gratin with the asparagus looks very tasty. I will have to try it. Featured on my green veggies lens!

    • profile image

      RinchenChodron 5 years ago

      Yes, my mouth is watering! Looks and sounds wonderful!

    • Blackspaniel1 profile image

      Blackspaniel1 5 years ago

      Nice lens

    • captainj88 profile image

      Leah J. Hileman 6 years ago from East Berlin, PA, USA

      Great idea, mixing those two veggies! I bet people who say they don't like asparagus but love potatoes could easily get some snuck in there!

    • ChrissLJ profile image

      ChrissLJ 6 years ago

      I'm not a fan of asparagus but believe potatoes are one of the top 5 best foods. Love them mashed, scalloped, in soups, sauteed....

    • profile image

      anonymous 6 years ago

      Just your description of the ingredients in the intro made my mouth water. I'm a potato lover and with the cheese, cream and asparagus you have a definite winner here and taking advantage of the beauty of the asparagus shows your artistry once again.

    • profile image

      anonymous 7 years ago

      Awesome recipe and great looking lens!

    • TonyPayne profile image

      Tony Payne 7 years ago from Southampton, UK

      I can take or leave asparagus, it's not my favorite vegetable I hate to admit, but serving it in a cheese sauce like this sounds like it would hit the spot with me. I might have to try this. It's very quick and easy to prepare, and sounds so tasty.

    • ChrisDay LM profile image

      ChrisDay LM 7 years ago

      Favourited, for ease of finding my way back

    • ChrisDay LM profile image

      ChrisDay LM 7 years ago

      Must try this one!

    • SandyMertens profile image

      Sandy Mertens 7 years ago from Frozen Tundra

      This looks good. Thanks for adding it to Recipes, Reviews and Food Collection.

    • indigoj profile image

      Indigo Janson 7 years ago from UK

      I would love to try this! Favourited so I can come back and cook up a lovely meal when I have some asparagus. :)

    • mistyriver profile image

      mistyriver 8 years ago

      Yum, this looks so good! I love the idea of using the asperagus, it sounds delicious!

    • jptanabe profile image

      Jennifer P Tanabe 8 years ago from Red Hook, NY

      Mmmm, this looks so completely delicious my mouth is just watering! And your directions are so clear I might even succeed in making it taste good. Great job!

    • JenniferAkers LM profile image

      JenniferAkers LM 8 years ago

      I love all the ingredients in your Asparagus Potato Gratin. It may become my new favorite dish. Super job on the directions, photos, and layout. 5*!

    • OhMe profile image

      Nancy Tate Hellams 8 years ago from Pendleton, SC

      Asparagus Potato Gratin sounds so good and I think my hubby would love it. I love the way you showed the step by step pictures with instructions. Looks great and delicious. Lensrolling to my Asparagus Casserole Recipe.

    • best-intentions profile image

      best-intentions 8 years ago

      I'm making this tonight, for the second time! Yummy...thanks so much for sharing this. So simple and delicious.

    • verymary profile image

      Mary 8 years ago from Chicago area

      the hubby might balk if I add asparagus to a gratin, but this actually sounds pretty tasty! I'll make it for myself, and he won't resist. :) 5* and rolling to

    • groovyfind profile image

      Samantha Devereux 8 years ago from Columbia Mo

      That looks So good!

    • oztoo lm profile image

      oztoo lm 8 years ago

      Sounds delicious. Love the step by step instructions and great photos.

    • Y44GRAVES LM profile image

      Y44GRAVES LM 8 years ago

      my mouth is watering... GREAT LENS!!!

    • HorseAndPony LM profile image

      HorseAndPony LM 8 years ago

      OMG, I am! I would love to have this for breakfast this morning. I am going to make this as soon as I can get Asparagus. Thanks for sharing.

    • profile image

      Leanne Chesser 8 years ago

      Well done! Your asparagus potato gratin sounds terrific! I love how you described the dish and how simply you presented the instructions.