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Potato gratin with green asparagus and cherry tomatoes

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Ingredients for 4 servings:

  • 900 g potatoes
  • 150 g cherry tomatoes
  • 1 jar asparagus, green
  • 500 ml cream (whipping cream)
  • 1 large egg(s)
  • salt and pepper
  • nutmeg
  • Cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegetarian

Peel the potatoes, slice them, and boil them in salted water. Wash and halve the tomatoes, drain the asparagus, and cut them into 2 cm pieces. Mix the egg with the cream and season with salt, pepper, and nutmeg. Drain the potatoes when al dente. Mix everything and transfer to an ovenproof dish. Sprinkle with cheese and bake at 200°C (top/bottom heat) for about 30 minutes. Serve with salad or meat.

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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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