Thursday 6 May 2021


I told you my asparagus obsession is not close to being over and this gratin is all kinds of amazing. A cheesy sauce, with an extra kick from balsamic vinegar, nutmeg and a dash of mustard, gets poured over sliced up, boiled potatoes and steamed asparagus (I used a mix of white and green here but you do you) before being topped with more grated cheese and popped into the oven. 

A total one baking tray dinner that is delicious, filling and another yummy way to make the most of asparagus while it is in season!


  • 800g boiled potatoes
  • Salt
  • 600g asparagus (I did a mix of green and white asparagus)
  • 200g creme fraiche
  • 200g double cream
  • 1 tbsp mustard
  • 2 tbsp balsamic vinegar
  • A squeeze of fresh lemon juice
  • 2 cloves of garlic
  • 150g gruyere (grated) + more for topping
  • Pepper
  • Nutmeg
  • Fresh chives, sliced 

  • Wash the potatoes, then boil them in salted water until cooked through (about 20-25 mins).
  • In the meantime snap the woody ends off your asparagus and if using white asparagus don't forget to give them a peel as well.
  • Steam the prepped asparagus in the microwave for a couple of minutes so it's cooked but has retained a crunch.
  • For the sauce combine the creme fraiche, double cream, mustard, balsamic vinegar and lemon juice in a bowl.
  • Peel and chop your garlic and add to the mix.
  • Add the grated cheese and give the sauce a good mix before adding nutmeg, salt and pepper to taste.
  • Pre-heat your oven to 200 celsius.
  • Let the potatoes cool down a bit before slicing them into thick rounds (I left their skins on but feel free to peel the potatoes).
  • Add the potato rounds to your baking tray and top with a layer of the cheese sauce.
  • Spread the asparagus evenly on top of the potatoes and add the rest of the cheese sauce.
  • Add some grated cheese on top and your gratin is ready for the oven!
  • Bake for 25-30 minutes until golden brown on top. 
  • Top with sliced chives and serve with a green salad!

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