Ingredients for 4 people
750 g potatoes of the same size (floury variety)
750 g green asparagus
300 g cooked ham
fat for the mold
2 tablespoons butter
2 tablespoons flour
¼ l milk
100 g medium-aged Gouda, freshly grated
1 pinch of nutmeg, freshly grated
lemon juice
Salt
White pepper, freshly ground, my recommendation: Muntok Blanc
preparation
Cook the potatoes for about 30 minutes, peel and cut into slices. Peel the bottom third of the asparagus and cut the ends very short. Cook the asparagus in boiling salted water for about 10 minutes. Remove, rinse and drain well. Cut the ham into thin strips.
Grease the ovenproof dish and layer the potatoes, asparagus and ham. Season each layer with salt and pepper.
Melt the butter in a pan, stir in the flour, sauté briefly, pour in the milk, bring to the boil and simmer for about 5 minutes, stirring constantly. Sprinkle in the cheese and season the sauce with salt, pepper, nutmeg and lemon juice.
Preheat the oven to 200 degrees, pour the sauce over the gratin, slide the dish onto the rack and bake the gratin until golden brown in about 20 - 25 minutes.
