Martha Stewart Asparagus-and-Potato Gratin with Prosciutto

Martha Stewart asparagus-and-potato gratin with prosciutto is a creamy, golden potato bake with asparagus, goat cheese sauce and salty prosciutto, ready in about 1 hour 10 minutes. Try this spring brunch potato gratin for a weeknight dinner or a get-together with friends, since it's make-ahead friendly.

Cook the potatoes only until just tender, about 8 to 10 minutes, so they hold their shape under the sauce. Boil them longer and they turn mushy in the oven, and the gratin loses its sliced layers.

Martha stirs both goat cheese and Pecorino Romano into a simple béchamel, which gives the sauce a tangy, silky depth that a plain cheddar sauce can't match. She also blanches the asparagus for under a minute and tops everything with olive-oil breadcrumbs toasted ahead, so the crunch stays crisp through baking.

Martha Stewart Asparagus-and-Potato Gratin with Prosciutto

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Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories

290

kcal

Tender potato slices sit under a tangy goat cheese sauce, layered with ribbons of prosciutto and bright asparagus. A short bake bubbles the edges and finishes the crunchy breadcrumb crust.

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 1/4 cups whole milk
  

• 4 ounces fresh goat cheese, crumbled
  

• 1/4 cup grated Pecorino Romano (1 ounce), plus more for serving
  

• 6 thin slices prosciutto
  

• Chive blossoms, for serving (optional)
  

Directions

• Toast the breadcrumbs: Preheat the oven to 425°F, then toss 2 cups coarse fresh bread crumbs with 4 teaspoons olive oil, salt and pepper. Spread them on a rimmed baking sheet and toast about 5 minutes, until crisp and just starting to brown.
• Blanch the asparagus: Raise the oven temperature to 475°F and bring a large pot of salted water to a boil. Cook the trimmed asparagus for 30 to 60 seconds once the water returns to a boil, then move it to a plate.
• Cook the potatoes: Add the peeled, 1/2-inch potato slices to the same pot and cook 8 to 10 minutes, until just tender. Drain them, then arrange the slices in the bottom of an 8 1/2-by-11 1/2-inch or 2-quart baking dish.
• Make the cheese sauce: Melt 2 tablespoons butter in a saucepan over medium heat, add 3 tablespoons flour and cook about 30 seconds, until it smells slightly nutty. Whisk in 1 1/4 cups milk a little at a time to avoid lumps, then boil about 1 minute until slightly thickened.
• Melt in the cheese: Take the pan off the heat and whisk in 4 ounces crumbled goat cheese and 1/4 cup grated Pecorino Romano until melted. Season with salt and pepper.
• Assemble the gratin: Pour half of the sauce over the potatoes, then lay the 6 slices of prosciutto and half of the asparagus on top. Drizzle with the remaining sauce, add the rest of the asparagus and finish with the breadcrumbs.
• Bake and serve: Bake 10 to 12 minutes, until the edges are bubbling. Let it cool slightly, then sprinkle with more Pecorino and chive blossoms if you have them.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Nordic Ware half sheet pan, Lodge 6-quart enameled Dutch oven, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this gratin ahead of time?

You can put the whole gratin together a day early and keep it covered in the fridge. Bake it straight from the cold and give it 10 extra minutes so the center heats through.

What can I use instead of goat cheese?

Cream cheese gives you a similar silky body with a milder tang, so use the same 4 ounces. Without the goat cheese's sharpness, I'd add a little extra Pecorino on top.

How long do leftovers keep?

Leftovers should go into an airtight container and the fridge, where they keep about 3 days. Reheat in a 350°F oven until hot, since the microwave softens the breadcrumb topping.

Can I serve this for brunch?

It works well as a brunch dish, and Martha suggests serving it with fried or poached eggs on the side. The prosciutto and goat cheese sauce already make it rich enough to be the main course.

What's the most common mistake with this gratin?

Overcooking the potatoes is the usual problem, because they bake again in the oven. Pull them at 8 to 10 minutes, when a knife slides in with just a little resistance.