Kartoffelauflauf mit Spargel   (Potato and Asparagus Casserole)

1 3/4 lb Potatoes

3/4 lb Ham, cut into small cubes

Butter

3/4 lb (300g) Creme Fraiche

1/2 lb Emmentaler Cheese, grated

1 Clove of Garlic, finely chopped

Salt, White Pepper, and Nutmeg to taste

Wash the asparagus. If using white asparagus, peel the asparagus. Cut the asparagus into 1 inch pieces. Add water to a large pot along with 1 teaspoon salt and 1 teaspoon butter. Cook the asparagus in the 10-15 minutes. Remove the asparagus.

Wash to potatoes but do not peel them yet. Cook the potatoes in boiling water. Rinse the potatoes with cold water to cool them. Peel the cooked potatoes and cut them into thin slices.

Mix the Creme Fraiche with salt, pepper, and nutmeg. Mix in the garlic.

Lightly butter a casserole dish. Arrange the asparagus pieces , potato slices, and ham cubes evenly. Pour the Creme Fraiche mixture over the casserole. Distribute evenly. Sprinkle the emmentaler cheese over the casserole. Bake in a pre-heated 400°F (200°C) oven for 20 minutes.