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Asparagus gratin with potatoes and zucchini

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Ingredients for 2 servings:

  • 8 stalk(s) asparagus, white
  • 6 potatoes
  • 1 zucchini
  • 1 cup of sweet cream
  • 1 small onion(s)
  • 2 garlic cloves
  • salt and pepper
  • nutmeg
  • some cheese, grated
  • some butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Slice the potatoes and zucchini, peel the asparagus, a small onion, and two cloves of garlic. Dice the garlic and onion and sauté in a pan with a small knob of butter until translucent. Pour in the sweet cream. Bring everything to a boil briefly and season with salt, pepper, and nutmeg. Arrange the potato and zucchini slices in the baking dish. Place the asparagus spears on top and pour over the seasoned cream. Bake in the oven at 180°C (convection oven) for about 30 minutes, then sprinkle with the cheese and bake for about 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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