Chamosard asparagus gratin

  • Category

    Main Course

  • Difficulty


  • Nutritional value / pers.

    693 kcal

  • Total time

    105 min

  • Preparation time

    45 min

  • Resting time

    60 min

Ingredients (4 people)


  1. Preheat the oven to 190°C.

  2. Thinly slice the onions and leeks, peel the carrots and cut them into rounds.

  3. Brown the onions, carrots and leeks in a pan with the butter for 5 to 7 minutes.

  4. Peel the asparagus, then dice it into 4cm pieces.

  5. Cook the asparagus tips for 2 minutes in boiling water, then set aside.

  6. Add the asparagus pieces to the other vegetables, season with salt and pepper and deglaze with the Johannisberg. Leave to reduce for 2 to 3 minutes, then set aside.

  7. Peel the potatoes and cut them into 2cm-thick slices.

  8. Pluck the leaves from the rosemary sprigs and finely chop them.

  9. Pour the milk and cream into a casserole and heat for 1 to 2 minutes, then season with salt and pepper. Add the chopped rosemary and the potato slices and leave to simmer over a gentle heat for 20 minutes, stirring from time to time to keep it from burning.

  10. Add the vegetables to the mixture and pour into a gratin dish. Garnish with the tomatoes, cheese, and asparagus tips.

  11. Put the dish in the oven and cook for 20 minutes at 190°C.

Recipe by: François Bernard et Jean-Blaise Gollut, Maison des Résistants, Chamoson


Makes a wonderful accompaniment to a St André smoked ham.

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