Asparagus Scalloped Potatoes {Meatless Monday}

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asparagus scalloped potatoes

Fresh, seasonal asparagus is popping up everywhere, so I’m always looking for new ways to use those beautiful green spears, besides just oven-roasting them. I knew I wanted something that used other vegetables, was easy to whip up, and provided a hearty one-dish meal.

Enter Asparagus Scalloped Potatoes with a rich, creamy cheese sauce swirled around thin slices of potatoes, small chunks of asparagus, and sauteed mushrooms – topped off, or course with a little more cheese, herbs, and a secret ingredient. ;)

The stars of the show here are of course, the asparagus and the potatoes…

asparagus scalloped potatoes

The asparagus is boiled and chopped, the potatoes are thinly sliced and steamed until just tender, and the mushrooms are roughly chopped and sauteed.

asparagus scalloped potatoes

asparagus scalloped potatoes

asparagus scalloped potatoes

A creamy cheese sauce is prepared…

asparagus scalloped potatoes

asparagus scalloped potatoes

Then everything is combined and poured into a baking pan, and baked for about half an hour.

asparagus scalloped potatoes

Oh yeah, that secret ingredient? Well, I wanted to top off the casserole with some chives or green onions – but of course, I had neither, and had to improvise. I sprinkled on some parsley, and a little…wait for  it, wait for it…caraway seed! I’ve grown a new affinity for caraway seed in the past year or so, and a little really goes a long way. It provides a really subtle, yet pronounced taste with each bite, and goes really great with potatoes!

asparagus scalloped potatoes

Enjoy this creamy, wholesome dish with a side salad and some garlic bread for a hearty, satisfying meal. :)

asparagus scalloped potatoes

Asparagus Scalloped Potatoes
Author: Sarah @ Nature’s Nurture
Seasonal asparagus and potatoes are baked in a creamy cheese sauce for a hearty, wholesome, satisfying meal.
Ingredients
  • 1 lb asparagus, trimmed (about 15-20 spears)
  • 6 large potatoes, peeled and sliced 1/4-inch thick
  • 4 white mushrooms, roughly chopped
  • 3 tablespoons oil
  • 1 large onion, chopped
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 bay leaf
  • 1-1/2 cups shredded cheddar cheese
  • salt and pepper
  • garlic powder
  • dried parsley or chives
  • caraway seed
Instructions
  1. In a large pot of boiling water, cook asparagus 2 to 3 minutes or until tender-crisp. Drain and rinse under cold water to refresh and halt cooking. Cut into 2-inch pieces and set aside in a bowl.
  2. Cook potato slices in a steamer (or steamer basket) about 10 minutes or until barely tender; add to asparagus.
  3. In same large pot, heat oil over low heat, add onions, cover and cook until limp. Add mushrooms and cook for 4-5 minutes, until just tender.
  4. Sprinkle with flour and stir in. Remove from heat and gradually pour in milk, whisking continually until smooth. Add bay leaf. Return to heat and cook over medium heat, whisking, until just boiling and thickened.
  5. Stir in 1 cup of cheese; add asparagus and potatoes. Season to taste with salt, pepper, and garlic powder. Remove bay leaf.
  6. Spoon into greased 13 x 9-inch baking dish. Sprinkle with remaining cheese, parsley or chives, and caraway seed.
  7. Baked in pre-heated oven for 25-35 minutes, or until bubbly.

 

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Sarah UmmYousef

Sarah UmmYousef is a former school teacher turned stay-at-home wife and mama with a passion for all things simple, natural, and homemade. She loves the natural world, and believes the solutions to many of the world’s ailments lie in nature. Her blog, , began as a way to document her family’s journey to a greener home, but has since become a thriving community and resource for those wishing to take small steps towards a more eco-friendly, natural and sustainable lifestyle. Follow her on Facebook, Twitter, Google+, and Pinterest.

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