Asparagus and Potato Casserole
A classic German casserole dish made with layers of tender asparagus, sliced potatoes, and a creamy sauce baked until golden brown. It's a hearty and comforting meal that's perfect for any occasion, and a delicious way to enjoy the flavors of spring.
Category: Mains
Source: www.daskochrezept.de
Equipment
| Gratin dish |
Ingredients
| Butter | |
| White asparagus | |
| Potatoes | |
| Bacon | |
| Cream | |
| Crème fraîche | |
| Asparagus stock | |
| Eggs | |
| Salt | |
| Nutmeg | |
| Parmesan |
Instructions
Preheat the oven to 180°C bottom and top heat. Brush a gratin dish with butter.
Peel the asparagus, cut off the ends and cut the stalks into 4-5 cm long pieces. Peel the potatoes and cut into 3-4 mm thin slices. Layer alternately and in a fan shape with the asparagus in the mold. Sprinkle the bacon on top.
Whisk the cream with the crème fraîche, asparagus stock, eggs, salt, pepper and nutmeg and pour over the vegetables. Sprinkle with the Parmesan and bake in the oven for about 45 minutes until golden brown.
Nutrition
| Serving size: | 382.0 |
| Energy: | 469.7 |
| Ratio: | 1.2 |
| Carbohydrate: | 32.8 |
| Fat: | 30.9 |
| Protein: | 16.7 |
| Saturated fat: | 17.3 |
| Sodium: | 511.6 |
| Sugar: | 5.3 |