Potato and asparagus casserole

Ingredients for 1 servings:

• 4 large potatoes
• 1 jar of asparagus, drained weight 330 g
• 25 g butter
• 25 g flour
• 275 ml milk
• 70 g cheese (Emmental), grated
• 70 g cheese (Gruyère), grated
• 1 tsp mustard
• 1 pinch(s) nutmeg, ground
• salt and pepper
• Butter, for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes. Boil in salted water for about 10 minutes. Then slice them. Cut the asparagus into bite-sized pieces. Arrange the potato slices and asparagus pieces in a baking dish. For the sauce, melt the butter in a saucepan. Add the flour and sauté for 1 minute, stirring constantly. Remove the pan from the heat and slowly stir in the milk. Return the pan to the heat and bring to a boil, stirring constantly. Simmer until the sauce has thickened. Remove from the heat and stir in the mustard and cheese. Stir until the cheese has melted. Season with nutmeg, salt, and pepper. Pour the sauce over the potatoes and asparagus. Bake in a preheated oven at 180-200°C for about 20-30 minutes. Tip: For a non-vegetarian version, you can add diced bacon or ham to the sauce.