Creamy baked asparagus gratin pairs crisp‑tender asparagus with a smooth, garlicky cheese sauce that bubbles and browns in the oven. The spears stay bright and fresh while the top turns golden and slightly caramelized, making this side dish look restaurant‑worthy but easy enough for weeknights. It’s ideal alongside roast chicken, steak, or holiday mains when you want a green vegetable that feels special.
Ingredients
For the asparagus
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1 1/2 pounds fresh asparagus, trimmed
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1 tablespoon olive oil
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Salt and black pepper to taste
For the cheese sauce
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3 tablespoons unsalted butter
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3 tablespoons all‑purpose flour
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2 cups whole milk (or 1 1/2 cups milk + 1/2 cup cream for extra richness)
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2 cloves garlic, minced
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1/2 teaspoon salt (plus more to taste)
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1/4 teaspoon black pepper
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1/4 teaspoon ground nutmeg (optional but classic in cream sauces)
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1 cup shredded Gruyère, Swiss, or mozzarella
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1/2 cup freshly grated parmesan
Optional topping
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1/2 cup buttered breadcrumbs or panko
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Fresh thyme leaves or parsley for garnish
