Asparagus gratin

Ingredients for 4 servings:

• 500 g potatoes
• 500 g asparagus
• 1 cup whipped cream
• 100 ml white wine
• 1 tsp salt
• 1 pinch(s) of pepper
• 1 pinch of nutmeg
• 1 garlic clove(s), crushed
• some butter for the mold
• 200g Gouda
• some wild garlic or parsley for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Potato gratin with asparagus topping

Coarsely grate the cheese and set aside. Peel and finely slice the potatoes. Add the cream, wine, garlic, and seasoning to the potato slices and mix well. Butter a square baking dish and pour in the potato mixture. Peel the asparagus and trim the ends. Arrange the raw asparagus on top of the potatoes, lightly press it into the sauce, and sprinkle with the grated cheese. Sprinkle with butter flakes, if desired. Bake the gratin in the oven at 150°C for about 60 minutes, depending on the thickness of the asparagus spears, until golden brown. Place very thin asparagus on the pre-baked gratin after 30 minutes and sprinkle with cheese. Remove from the oven and let stand for about 10 minutes. Sprinkle with chopped herbs and serve.