John Myers
Ingredients for 4 servings:
- 500 g asparagus
- ½ liter broth
- 1 tsp sugar
- 400 g potatoes
- 4 eggs
- 200 g ham, cooked
- 30 g butter
- 30 g flour
- 50 g Gouda, grated
- salt and pepper
- nutmeg
- 30 g butter
- 5 tbsp breadcrumbs
- Fat for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
Clean the asparagus, cut it into pieces, add it to the boiling broth along with the sugar, and cook for 10 minutes. Drain it in a sieve, reserving the asparagus broth and setting it aside. Boil the potatoes, peel them, and let them cool. Boil the eggs for 9 minutes, peel them, and let them cool. Cut the ham into strips. Melt the first 30g of butter. Add the flour, sweat, and deglaze with the asparagus broth. Simmer over low heat for 5 minutes. Melt the grated cheese in the sauce and season. Place the sliced potatoes in a greased dish. Arrange the ham on top, pour half of the sauce over it, then the asparagus. Place the sliced eggs on top and pour the remaining sauce over them. Lightly toast the breadcrumbs in the remaining 30g of butter and pour over the casserole. Bake in a preheated oven at 225 °C top/bottom heat (fan oven: 200 °C, gas mark 4) for approx. 15 – 20 minutes.
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