Summary

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

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Instructions

1. 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).
2. 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.
3. Cut the ham into cubes and spread on the potato slices. Top with asparagus pieces.
4. Heat the butter in a saucepan, sweat the flour in it, add the asparagus broth while stirring and bring to the boil.
5. 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.
6. Bake in a preheated oven at 200 degrees for about 25 minutes.
7. Sprinkle the grated Gouda over the casserole about 10 minutes before the end of the cooking time.