Spring Vegetable Gratin

At once rich and fresh, this classic casserole is perfect for a chilly early spring dinner. Serve it alongside roasted spring chicken or a piece of pan-fried trout.

Ingredients

3 Tbsp butter; divided

3 Tbsp flour

2 tsp fine sea salt; divided

1 tsp pepper; divided

1 ½ cup chicken or mushroom stock

1 bunch spring onions, trimmed, white and tender green parts chopped

1 bunch asparagus, bottoms trimmed, cut into 2-inch lengths, tips reserved

4 cups new or baby fingerling or yellow potatoes, chop in roughly 1-inch pieces

2 cups grated Niagara Gold; divided

1 cup fresh peas

½ cup 35% cream

1 cup panko crumbs

Instructions

Preheat oven to 350F.

Butter a casserole; about 8 X 10 inches; set aside.

Into a large saucepan over medium heat, add 2 Tbsp butter, flour, 1 tsp salt, ½ tsp pepper, stir continuously until flour begins to turn pale golden. Add the stock and keep whisking out any lumps.

Trade in the whisk for a spoon or silicon spatula. Add the spring onion, asparagus pieces, potato, 1 cup of cheese; stir, drop heat to low, cover and continue to cook for about 10 minutes, stirring often so bottom doesn’t stick.

Add peas and cream; stir, continue to cook for a further 5 minutes on low. Transfer vegetable mix to the prepared casserole dish.

In a bowl, add the asparagus tips, panko crumbs, the remaining cheese, 1 Tbsp butter (melted), salt and pepper; combine well. Tumble and spread the crumb mixture evenly over the veg base and bake for 60 – 80 minutes or until bubbling and golden.

Serves 6