Scalloped Potatoes with Asparagus & Leeks

A filling vegetarian dish that can be a main course or a side dish.

Soak, drain and trim 1 bunch of asparagus.

Heat water in a pot for steaming.

Slice 1 lb. of potatoes as thinly as possible crosswise.  Place in the steamer and cook for 5 minutes.  Remove from heat and allow to cool.

Clean and finely dice leeks or spring onions to make 2 C.  Saute in a small skillet over low heat until soft.  Sprinkle with salt and pepper.

Sprinkle 3 T. flour over the leeks and stir to combine.  Remove from heat and add 3 C. milk and 1 bay leaf.  Stir to combine, then return to medium heat and whisk until it starts to bubble and thicken.  Remove the bay leaf.  Stir in 1 C. grated gruyere cheese.
In a large bowl, combine the sauce with the potatoes and asparagus and mix.  Season with salt and pepper.

Spoon into a 9″ x 13″ baking dish and top with another 1/2 C. grated gruyere.  Bake at 350 until the top is nicely browned and edges are bubbling.

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