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.