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Cheesy asparagus gratin baked golden in a casserole dish

Easy Cheesy Asparagus Gratin Recipe | Golden, Creamy & Savory Side Dish

Golden, cheesy, and irresistibly savory — this Cheesy Asparagus Gratin Recipe transforms fresh asparagus into a decadent side dish. Baked with a creamy sauce and topped with melted cheese, it’s the perfect addition to holiday meals, dinner parties, or weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine French-inspired, French-inspired, American
Servings 6 servings (as a side dish).
Calories 280 kcal

Equipment

  • 9x13-inch baking dish (ceramic or glass)
  • Large skillet or saucepan
  • Mixing bowls
  • Whisk
  • Microplane or grater
  • Sheet pan (if pre-roasting asparagus)

Ingredients
  

For the gratin:

  • 2 lbs (900 g) asparagus, trimmed
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream (or half-and-half)
  • ½ tsp salt
  • ¼ tsp black pepper
  • Pinch of nutmeg (optional)
  • 1 cup Gruyère cheese, shredded
  • ½ cup Parmesan cheese, grated

For the topping:

  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • ¼ cup Parmesan cheese, grated
  • 1 tbsp chopped parsley (optional garnish)

Instructions
 

  • Prep asparagus: Trim woody ends. Blanch in boiling salted water for 2–3 minutes or roast at 425°F/220°C for 8 minutes. Drain and pat dry.
  • Make sauce: In a skillet, melt butter. Add garlic; sauté until fragrant. Stir in cream, salt, pepper, and nutmeg. Simmer gently. Remove from heat; whisk in Gruyère and Parmesan until smooth.
  • Assemble: Arrange asparagus in baking dish. Pour cheese sauce evenly over spears.
  • Topping: Mix panko with melted butter and Parmesan. Sprinkle over asparagus.
  • Bake: Bake at 400°F/200°C for 12–15 minutes until bubbly and golden. Broil 1–2 minutes if needed for extra browning.
  • Serve: Rest 5 minutes. Garnish with parsley and serve warm.

Notes

  • Cheese choice: Gruyère melts smoothly and adds nutty depth; Parmesan boosts savory flavor.
  • Moisture control: Pat asparagus dry after blanching to avoid watery gratin.
  • Make-ahead: Assemble up to 24 hours in advance; refrigerate. Add topping just before baking.
  • Variations: Add pancetta or bacon for smoky flavor, lemon zest for brightness, or mushrooms for earthiness.
  • Storage: Refrigerate leftovers up to 2 days. Reheat at 325°F/165°C uncovered until warmed through.
Keyword asparagus casserole, asparagus gratin holiday, asparagus side dish, baked asparagus with cheese, cheesy asparagus gratin recipe