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Asparagus Gratin with Creamy Mustard Cheese Sauce and Toasted Panko Recipe

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4.4 from 46 reviews

This Asparagus Gratin recipe features tender asparagus spears baked in a rich, creamy cheese sauce made with Parmesan and Gruyère, topped with buttery toasted panko breadcrumbs for a perfect golden crunch. It’s an elegant and comforting side dish ideal for springtime meals or holiday dinners.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Asparagus

  • 1½ pounds asparagus, ends trimmed

Sauce

  • 3 tablespoons salted butter, divided
  • 2 tablespoons flour
  • 1 cup whole milk
  • 1 tablespoon whole grain mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon ground nutmeg
  • ½ cup grated Parmesan cheese, plus more for serving
  • ¾ cup grated Gruyère cheese

Topping

  • ¾ cup Panko breadcrumbs
  • 1 tablespoon minced flat leaf parsley (optional)

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) and position the rack in the center for even baking.
  2. Boil the asparagus: Bring a large pot of salted water to a rolling boil over high heat. Add the trimmed asparagus and cook until they turn bright green and become tender, about 4 minutes. Drain and pat dry with paper towels, then place them evenly in a baking dish.
  3. Make the sauce: In a small saucepan or skillet, melt 2 tablespoons of butter over medium heat until foaming and starting to brown slightly. Whisk in the flour and cook for about 1 minute until fragrant and thickened. Gradually pour in the whole milk, whisking continuously for 2 minutes until the sauce slightly thickens. Stir in the whole grain mustard, kosher salt, black pepper, and nutmeg until fully combined. Add the Parmesan cheese and whisk until the sauce is smooth and creamy.
  4. Add the sauce: Pour the prepared cheese sauce evenly over the asparagus in the baking dish. Sprinkle the grated Gruyère cheese on top for a luscious cheesy layer.
  5. Bake the gratin: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese begins to brown.
  6. Brown the panko breadcrumbs: While the gratin bakes, melt the remaining 1 tablespoon of butter in a small skillet over medium heat. Add the Panko breadcrumbs and cook, stirring frequently, until they are golden brown and toasted. Remove from heat and set aside.
  7. Serve: Once the gratin is baked, remove it from the oven and sprinkle the toasted panko breadcrumbs over the top. Add minced parsley if desired and a little extra Parmesan cheese for garnish. Serve warm immediately.

Notes

  • Trim asparagus ends by snapping off the woody bottom parts for the freshest bite.
  • Using whole grain mustard adds a nice tangy depth but can be substituted with Dijon if preferred.
  • Gruyère cheese melts beautifully and lends a nutty richness—substitute with Swiss cheese if needed.
  • To make ahead, prepare the sauce and asparagus, assemble in the dish, cover, and refrigerate up to a day before baking.
  • For a gluten-free option, use gluten-free flour and gluten-free breadcrumbs instead of Panko.
  • Make sure to dry the asparagus well after boiling to prevent the gratin from becoming watery.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French

Find it online: https://allyumcooks.com/asparagus-gratin-with-creamy-mustard-cheese-sauce-and-toasted-panko-recipe/