Potato-Asparagus Casserole
Recipe from Family Circle

There's no sauce to mask the fresh flavors of the potatoes, asparagus, and onion in this side-dish casserole.

Potato-Asparagus Casserole

by 18  people

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  • 1   tablespoon 
    olive oil
  • 2 1/2  pounds 
    potatoes (about 5 large), peeled and cut into 1/4-inch slices
  • 3/4  teaspoon 
  • 1/2  teaspoon 
    black pepper
  • 2   
    large onions, chopped
  • 1   pound 
    asparagus, ends trimmed and cut into 1-inch pieces
  • 4   tablespoons 
    unsalted butter
  • 1/4  cup 
    grated Parmesan cheese
  • 6   
    slices processed American cheese
Heat oven to 350 degrees F. Spread oil over the bottom of a medium-size baking dish.
Arrange potatoes in layers in the baking dish, seasoning each layer with some of the salt and pepper. Scatter onions and asparagus pieces over the potatoes and season with the remaining salt and pepper.
Dot with pieces of butter and sprinkle with Parmesan cheese. Cover with foil and bake at 350 degrees F. for 60 to 70 minutes or until potatoes are fork tender.
Tear cheese slices into pieces; place on top and allow to melt. Serve with a tossed salad and crusty bread.
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