Homemade toasted breadcrumbs. Garden-fresh asparagus. Creamy potatoes. It all comes together to make this Delicious Side Dish Bake… and the name alone tells you everything you need to know! The top is crunchy, the cheese sauce is sharp and rich, and the prosciutto is salty and succulent, adding another dimension to an already exceptional side dish! Delicious Side Dish Bake is perhaps even better than the name suggests!
Ingredients
- 2 cups coarse fresh breadcrumbs, from 3 large slices rustic bread
- 4 teaspoons extra-virgin olive oil
- kosher salt, to taste
- freshly ground pepper, to taste
- 1 small (about 12-ounce) bunch asparagus, trimmed
- 4 medium potatoes (white or red), peeled and cut into 1/2-inch slices
- 2 tablespoons unsalted butter
- 3 tablespoons unbleached all-purpose flour
- 1 1/4 cups whole milk
- 4 ounces fresh goat cheese, crumbled
- 1/4 cup Pecorino Romano, grated, plus more, to taste, for serving
- 6 thin slices prosciutto
- chive blossoms, optional, to taste, for serving
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –In a bowl, add the breadcrumbs and the olive oil and toss to combine.
Step 3 –Season the breadcrumbs with the salt and the pepper.
Step 4 –Place the breadcrumbs on a rimmed baking sheet, spreading them out evenly.
Step 5 –Toast the breadcrumbs in the oven until crisp and just beginning to brown, about 5 minutes.
Step 6 –Increase the oven temperature to 475 degrees F.
Step 7 –Bring a large pot of salted water to a boil.
Step 8 –Add the asparagus to the boiling water and bring it back up to a boil.
Step 9 –Cook the asparagus until it is crisp-tender, about 30-60 seconds.
Step 10 –Using tongs, transfer the asparagus to a plate.
Step 11 –Add the potatoes to the pot with the boiling water and cook until just tender, about 8-10 minutes.
Step 12 –Drain the potatoes.
Step 13 –In an 8 1/2×11 1/2-inch or 2-quart baking dish, add the potatoes.
Step 14 –In a saucepan over medium heat, melt the butter.
Step 15 –Add the flour to the melted butter and cook, while stirring constantly, until the raw flour smell transforms into a nutty smell and the flour is golden, about 30 seconds.
Step 16 –Gradually add the milk to the flour mixture, whisking constantly, until all of the flour is incorporated, then bring the mixture to a boil.
Step 17 –Cook the sauce mixture until thickened slightly, about 1 minute.
Step 18 –Transfer the saucepan from the heat.
Step 19 –Add the goat cheese and 1/4 cup of the Pecorino Romano to the sauce mixture and whisk until all of the cheese is melted.
Step 20 –Season the cheese sauce with the salt and the pepper.
Step 21 –Pour 1/2 of the cheese sauce over the potatoes in the baking dish.
Step 22 –Arrange the prosciutto and 1/2 of the asparagus on top of the potato-cheese sauce layer.
Step 23 –Drizzle the asparagus with the remaining cheese sauce.
Step 24 –Top the cheese sauce layer with the remaining asparagus and then the toasted breadcrumbs.
Step 25 –Bake the casserole until it bubbles around the edges, about 10-12 minutes.
Step 26 –Let the casserole cool slightly.
Step 27 –Serve garnished with the extra Pecorino Romano and the chive blossoms.
