Potato Gratin with Asparagus

Ingredients

• 1 kg firm boiling potatoes
• 1 kg green asparagus
• Salt
• 2 Tomatoes
• 2 tbsp chopped parsley
• 100 g grated Gouda cheese
• 20 g butter
• 100 g heavy cream (30% fat)

Instructions

1. 1.

   Wash the potatoes, dry them, and boil with their skins in a pot of salted water over medium heat for about 25 minutes.

2. 2.

   Peel only the lower third of the asparagus, trim the ends, and cut into pieces. Set aside the tips.

3. 3.

   Boil the asparagus pieces in salted water for about 10 minutes. Remove and drain. Briefly blanch the tomatoes, peel them, and slice into rounds.

4. 4.

   Grease a baking dish if needed. Drain the potatoes, cool briefly, peel, slice, and layer on the bottom of the dish. Sprinkle half of the cheese and parsley over the potatoes. Arrange asparagus and tomato slices decoratively on top and sprinkle with the remaining cheese. Season the cream with salt and pepper and pour evenly over the ingredients.

5. 5.

   Bake the potato gratin with asparagus in a preheated oven at 200 °C (180 °C fan, gas: level 3) for about 15 minutes until bubbling and golden, then serve sprinkled with fresh parsley.