Recipe: Asparagus Scalloped Potatoes (make ahead)

ASPARAGUS SCALLOPED POTATOES

1 pound asparagus, trimmed
8 large potatoes, peeled and sliced
3 tablespoons unbleached or all-purpose flour
3 tablespoons butter
1 1/2 cups shredded sharp cheddar cheese
3 cups milk
1 bay leaf
2 cups onion, chopped
salt and pepper, to taste

In a large pot of boiling water, cook asparagus for 2-3 minutes or until tender-crisp. Drain and refresh under cold water. Drain again and cut into 2-inch pieces; set aside.

Peel potatoes and slice 1/4-inch thick. Cook potato slices in a steamer over boiling water for about 10 minutes or until barely tender; set aside.

In the same large pot, melt butter; cover and cook onion over low heat until limp.

Sprinkle the flour over the onion and stir in. Remove the pot from the heat and gradually pour the milk in, whisking constantly until smooth. Add the bay leaf. Cook over medium heat, whisking until just boiling and thickened.

Stir in 1 cup of the cheese along with the asparagus and potatoes. Season to taste with salt and pepper. Remove the bay leaf.

Grease a 13x9-inch baking dish. Turn the mixture into the pan. Sprinkle with remaining 1/2 cup of cheese. Cover and refrigerate for up to 24 hours.

WHEN READY TO COOK:
Bake in a 350 degree F oven for 30-35 minutes, or until heated through and bubbly.

Servings: 8
Source: The Winnipeg Free Press