Fitzelchen Asparagus Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg asparagus, white
- 1 kg jacket potato (s)
- 200 g ham, cooked
- 25 g butter
- 25 g flour
- 200 g cream cheese
- 125 g crème fraîche
- 100 g cheese, rated Gouda cheese
- salt and pepper
- nutmeg
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut into pieces and cook in 1 liter of water for about 20 minutes. Asparagus shouldn`t be too soft because it has to be put back in the oven. Collect the asparagus stock (approx. 0.7 liters).
- Boil the potatoes, peel, cut into slices and place in a flat, greased baking dish. The potatoes shouldn`t be too soft either, so I recommend waxy potatoes.
- Cut the ham into cubes and spread on the potato slices. Top with asparagus pieces.
- Heat the butter in a saucepan, sweat the flour in it, add the asparagus broth while stirring and bring to the boil.
- Remove the saucepan from the stove and stir in the processed cheese and creme fraiche. Season to taste with salt, pepper, nutmeg and a squeeze of lemon juice. Pour the sauce over the casserole.
- Bake in a preheated oven at 200 degrees for about 25 minutes.
- Sprinkle the grated Gouda over the casserole about 10 minutes before the end of the cooking time.
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