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Potato and Asparagus Au gratin


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  • 1/2 lb asparagus spears - cut lengthwise
  • into 1 inch pieces
  • 2 tablespoons butter
  • 6 red potatoes - unpeeled and diced into 1/2
  • inch cubes
  • 2 cloves garlic
  • 1/2 cup sour cream
  • 1 teaspoon Dijon style mustard
  • Salt and pepper - to taste
  • 1/2 cup shredded Swiss cheese



Step 1

1) In a large skillet, bring 1/2 inch salted water to a boil. Add asparagus; cover and simmer 2-3 minutes
or until just tender. Drain and set aside. Wipe skillet with paper towel.
2) Over medium heat, melt butter in the same skillet. Add potatoes, cook, stirring occasionally for 15
minutes. Stir in garlic; cook another 1 - 2 minutes. (Add a little water, cover and cook a few more
minutes if potatoes are not tender enough.)
3) Stir in sour cream and mustard. Season with salt and pepper. Sprinkle with cheese. Reduce heat to
low; cover and cook 1 - 2 minutes or until cheese has melted. Serve immediately.


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