Summary

Ingredients

• 1 kg asparagus, white
• some sugar
• 1 tablespoon butter
• 1 kg potato (s)
• 300 g cooked ham
• some butter
• 300 g crème fraîche
• 150 g Emmentaler, rated
• 100 g parmesan, freshly rated
• 1 clove garlic, possibly
• salt and pepper
• nutmeg
• milk, possibly

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Instructions

1. Peel the asparagus, cut into pieces and cook in water with 1 tablespoon of butter and a pinch of salt and sugar for about 10 minutes. Meanwhile, cook the peeled potatoes in salted water.
2. Pour off the asparagus water, leave the asparagus in the pan and fry briefly on medium heat with 1 tablespoon butter and the grated parmesan until the parmesan has melted. Put aside.
3. Put the almost cooked potatoes in large slices in a baking dish. Spread the cheese and asparagus on top and cover with the finely diced ham.
4. Season the crème fraîche with salt, pepper and nutmeg and squeeze the garlic. If necessary, dilute with a little milk (depending on the firmness of the crème fraîche) so that the sauce is light but not too runny.
5. Pour the sauce over the ingredients in the mold, it should cover everything. Sprinkle with the grated Emmentaler cheese and bake for approx. 15-20 minutes at 180 ° C (fan oven) until the cheese is melted and golden brown.