Asparagus-Potato Gratin with Prosciutto and Gruyere
3 medium cloves garlic, grated
3 cups heavy cream
6 sage leaves, finely chopped, plus more for garnish, optional
2 cups shredded gruyere, divided
3 lbs. Idaho gold potatoes, sliced ¼-inch thick
3 oz. thinly sliced prosciutto
1 bunch Farm Direct Supply asparagus, ends trimmed
¼ cup panko breadcrumbs
Kosher salt and freshly ground black pepper, to taste
Position a rack in the center of the oven, preheat to 400°F. Using a large bowl, combine the garlic, cream, sage and 1 ½ cups gruyere, season with salt and pepper.
Using a 9 x 13-inch baking dish, pour a thin layer of the cream sauce to coat the bottom of the dish. Begin layering the potatoes by covering the bottom of the pan with rows of potato slices, shingling the edges slightly. After each layer, top with a thin layer of sauce. Once all the potatoes are used, pour any remaining sauce over the top.
Cover with foil and bake until potatoes are tender when pierced with a paring knife, about 1 hour. Remove foil and place the prosciutto and asparagus on top of the potatoes. Sprinkle with remaining ½ cup gruyere and breadcrumbs. Bake until asparagus is tender and breadcrumbs are golden brown, about 10 minutes. Top with sage leaves, if desired*.
*Note – For crispy sage leaves, cook in a small sauté pan with 2 tablespoons of oil over medium high heat until crisp.