Monday, April 8, 2019

Spring Vegetable Gratin #BakingBloggers

This rich, creamy and wonderful gratin is hearty enough to serve as a Meatless Monday meal for 4 people.  I chose to serve it up with Lemon Chicken and easily served 6.

We are celebrating Spring Vegetables with Baking Bloggers today........
Sue of Palatable Pastime is the brains behind Baking Bloggers.  Each month she runs a poll.  The members vote on topics and the winning topic becomes the theme for the month's baking event.  The recipe can be sweet or savory.  The only rules are that some part of it must be baked and the theme or ingredient must be included.

This month the theme of Spring Vegetables came out on top.  What is your favorite Spring vegetable?  Is it the freshly sprouted lettuces?  Fiddlehead ferns?  Rhubarb? Spring peas?  Mine, without question, is Asparagus.  I LOVE asparagus.  

Regardless of what your favorite Spring veggie might be we are sure to have you covered in one of these recipes........

Baking Bloggers

Baking with Spring Vegetables

My recipe contains not only Asparagus but also tender baby redskin potatoes and fresh spring onions or scallions. 

Start off by parboiling sliced baby redskin potatoes.

Using the same water as the potatoes, boil the asparagus and onions for just a minute so they are a beautiful bright green.

Combine some of the veggie cooking water with milk thickened with flour and some cheese.

Then bake it up until bubbly and browned. 

This dish is ready in about 45 minutes.  While it was in the oven I made some Chicken Piccata to serve alongside.  It was perfect.  I think this dish would also be the perfect side with Ham Steaks.

#Vegetarian, #vegetables, #Springflavors, #gratin, #cheese, #potatoes, #asparagus,
Entrees, Side Dishes, Vegetables
Yield: 4-6 servings

Spring Vegetable Gratin

This rich, creamy and wonderful gratin is hearty enough to serve as a Meatless Monday meal for 4 people. I chose to serve it up with Lemon Chicken and easily served 6.
prep time: 10 Mcook time: 40 Mtotal time: 50 M


  • 1 lb. baby redskin potatoes. sliced
  • 1 bunch asparagus, woody ends snapped off, cut in half
  • 1 bunch scallions, white and light green parts, cut in half and then sliced lengthwise
  • 1 c. milk
  • 1/4 c. flour
  • salt and pepper, to taste
  • 3 oz. Gruyere cheese, shredded


  1. Place the sliced potatoes in a pot, cover with cold water.  Place on a burner over high heat and add salt to the water.  Bring to a boil, reduce heat and gently simmer until tender, about 10 minutes.
  2. Remove the potatoes with a spider or slotted spoon and put into an 8" square baking pan that has been treated with baking spray.
  3. Return the potato water to a boil.  Add the asparagus and onions and cook for 1 minute, until bright green.  Remove with a spider or slotted spoon and layer over the potatoes.
  4. In a small sauce pan, whisk together the milk and flour.  Place over med high heat.  Stir in 1/2 cup of the water used to cook the vegetables.  Cook and stir until thickened, about 5 minutes.  Stir in the cheese, season with salt and pepper.  Pour over the vegetables and bake in a preheated 375* oven until bubbly and browned, about 20-25 minutes.
  5. Let stand for a few minutes before serving.
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Created using The Recipes Generator


  1. That looks totally wonderful, love the idea of using the veggies in a gratin.

  2. That looks absolutely amazing. I love the golden brown of the cheesy topping.

  3. Look at that spot of perfectly crisped cheese! Sorry, this was about vegetables...they look great too. ;-)

  4. This sounds delicious!!! I love that you blanched the asparagus and onions to keep them so pretty and green!

  5. Gratins are such a great easy side with comfort factor . sounds tasty!

  6. Love the veggies in the gratin.. delicious!

  7. Looks like a perfect side! I love gratins.


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