Recipes Ingredients Meat & Poultry Pork Recipes Asparagus-and-Potato Gratin With Prosciutto 5.0 (3) 2 Reviews This easy potato bake is perfect for an early spring dinner or brunch. By Sarah Carey Sarah Carey Sarah is the food content director for Martha Stewart Brand and a food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel. Editorial Guidelines Updated on February 18, 2025 Rate PRINT Share Close Credit: Con Poulos Servings: 6 to 8 Jump to recipe 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. 31 Asparagus Recipes That Make the Most of Our Favorite Spring Vegetable 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. Cook Mode (Keep screen awake) Ingredients 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 ½ pounds), peeled and cut into ½-inch slices 2 tablespoons unsalted butter 3 tablespoons unbleached all-purpose flour 1 ¼ cups whole milk 4 ounces fresh goat cheese, crumbled ¼ cup grated Pecorino Romano (1 ounce), plus more for serving 6 thin slices prosciutto Chive blossoms, for serving (optional) 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. 5 More Gratin Recipes to Try Potato Gratin Leek Gratin Cauliflower, Proscuitto, and Goat Cheese Gratin Potato, Morel, and Leek Gratin Potato, Tomato, and Zucchini Gratin Rate PRINT