The perfect spring-time brunch for special occasions and family get-togethers. For vegetarians, just leave out the ham.
Prep. Time 30 mins
Cooking Time 1 hr, 5 mins - 1 hr, 10 mins
Yields 8 servings
1 small onion, chopped
1 1/2 cups (225 g) diced cooked ham
2 1/2 cups (250 g) tightly packed, grated Gruyère cheese
3 tbsp (30 g) all-purpose flour
2 lb (1 Kg) medium potatoes, peeled and very thinly sliced
Salt
Pepper, to taste
2 cups (448 g) 35 % Real whipping cream
2 cups (364 g) 2-inch (5 cm) pieces thin asparagus
Instructions Toss onion and ham together in bowl. In separate bowl, toss 2 cups (500 mL) cheese and flour together.
Layer 1/4 of the potatoes in lightly buttered 9-inch (23 cm) square dish, at least 2 1/2-in (6 cm) deep. Sprinkle with salt and pepper, 1/4 of the ham and 1/4 of the cheese. Repeat layering ending with cheese.
Heat cream in saucepan until hot; evenly pour over potatoes.
Set pan on baking sheet to catch any spill-over. Cover; bake 50 min in preheated 350 °F (180 °C) oven.
Uncover, scatter with asparagus and remaining cheese; continue to bake 15-20 min until asparagus and potatoes are tender. Let stand 15 min before serving.
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