Creamy asparagus potato gratin

Name: creamy asparagus potato gratin
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 500 g baby potatoes; 3 el almond shavings; 1 kg fresh white asparagus; 450 g frozen leeks à la crème; 2 el peanut oil; el dried tarragon; 150 g wafer thin ham; 1 lemon cleaned up; 75 g Doubter 50 cheese broken

Potato-vegetable meat, but in an oven dish, with asparagus. The grated cheese provides such a nice golden brown crust.

Ingredients

Kitchen Stuff

1 baking dish (25 x 25 cm)

Directions

Preheat the oven to 200 ° C.
Halve the potatoes and cook for 6 minutes.
In the meantime, heat a skillet without oil or butter and toast the almonds for 2 minutes on medium heat. Let cool on a plate.
Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
Cut the asparagus into 3 cm pieces.
Heat the leeks according to the instructions on the package and spread over a greased oven dish.
Heat the oil in a frying pan and fry the asparagus with the tarragon, pepper and salt for 5 minutes on medium heat. Change regularly. Take of the fire.
Cut the ham into strips. Grate the yellow skin of the lemon and press out half of the fruit. Grate the cheese.
Mix the grater and 1 tbsp juice, the potatoes, the almond shavings and the ham into the asparagus. Spoon it on the leek and sprinkle with the cheese.
Bake for about 15 minutes in the middle of the oven. Yummy! .