John Myers
Potato-champi-asparagus Casserole
The perfect potato-champi-asparagus casserole recipe with a picture and simple step-by-step instructions.
- 750 g Potatoes
- 500 g Mushrooms
- 750 g Asparagus green
- 1 bunch Spring onions
- 200 g Grated Emmental
- 1 a cup Cream
- Salt
- Pepper
- 1 tsp Vegetable broth powder
- Oil
- 1 pinch Sugar
- Boil the potatoes, leave to cool, peel, cut into slices and place in a baking dish.
- Cut the mushrooms into slices, cut the spring onions into rings, sauté in a pan with a little oil, and distribute on the potatoes.
- Cook the asparagus in salted water with a pinch of sugar and place on the mushrooms.
- Bring some asparagus water with the vegetable stock powder and possibly with a little sauce thickener and the cream to the boil, pour over the vegetables, sprinkle with the cheese and bake in a preheated oven at 220 ° C for about 20-30 minutes.
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