Italian Asparagus & Potato Gratin In Six Cheese Sauce

• 4 whole Idaho Russet Potatoes (medium), Peeled, Sliced 1/4" Thick
• 1 bunch Fresh Asparagus, Cut Into 1" Pieces, Not Using The Large 3" Ends
• 2 cups Half-and-half
• 1 Tablespoon Minced Garlic
• 1 pinch Salt And White Pepper Each (to Taste)
• 1/4 cups Finely Grated Mozzarella Cheese
• 1/8 cups Finely Grated Provolone Cheese
• 1/8 cups Finely Grated Asiago Cheese
• 1/8 cups Finely Grated Parmesan/Parmigiano Cheese
• 1/8 cups Pecorino Romano Cheese
• 1/4 cups Finely Grated Cheddar Cheese

1. Preheat oven to 350 degrees.
2. Place the sliced potatoes into a square or round baking dish.
3. Add the asparagus.
4. Pour the half-and-half on top.
5. Sprinkle the minced garlic all over.
6. Salt and pepper to taste.
7. Stir gently.
8. Sprinkle all of the Italian cheeses in and stir gently again.
9. Sprinkle the cheddar cheese on top and do not stir.
10. Bake for about 35 to 40 minutes, or until a golden brown color forms on top.

potatoes, fresh asparagus, garlic, salt, ubc, provolone cheese, cheese, cheese, romano cheese, ubc

Taken from tastykitchen.com/recipes/sidedishes/italian-asparagus-potato-gratin-in-six-cheese-sauce/ (may not work)