Creamy, aromatic asparagus and potato casserole - and all without flour or roux. Instead, with a wonderfully simple sauce made from milk, crème fraîche and herbs with a crispy cheese crust.
Asparagus casserole with potatoes List of ingredients:
500 g asparagus
750 g potatoes
150 g crème fraîche
100 g milk
Salt and pepper to taste
A little nutmeg
1 tbsp Herbes de Provence, Italian mix or herbs of your choice
150 g cheese (e.g. Gouda or gratin cheese)
The white asparagus is combined with tender potato pieces and braised in an aromatic herb cream sauce. Rounded off with a delicate cheese topping made from delicious Gouda or gratin cheese - a real taste experience!
In the usual simple step-by-step instructions, you will learn how to prepare the casserole:
1. Wash, peel and cut the asparagus into pieces
2. Peel, wash and slice the potatoes
3. Boil the potato pieces in plenty of salted water for about 5 minutes.
4. Add the asparagus to the potatoes and cook for another 5-7 minutes. Then drain (tip: asparagus and potato broth is great for sauces or soups, or you can just drink it warm straight away.)
5. Spread the pre-cooked vegetables in a casserole dish (you may need to shake it gently briefly), and let it evaporate briefly.
6. Mix the crème fraîche and milk with salt, pepper, nutmeg and herbs. Pour the sauce over the asparagus and potatoes, and sprinkle with grated cheese.
7. Bake in the oven at 180°C for about 20-25 minutes until golden brown.
The delicious asparagus gratin is ready!
What a delicacy! The casserole is incredibly creamy, aromatic and yet still nice and light without any flour binding. The herbs (fresh ones are fine) and the hint of nutmeg also give a wonderful Mediterranean aroma.
Whether as a quick and easy after-work meal or a side dish - this asparagus and potato dream will delight everyone! I hope you enjoy cooking it and bon appetit!
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