This potato asparagus casserole is made with tender potatoes, green asparagus, ham, and plenty of cheese baked in a creamy sauce. A simple family recipe for asparagus season.
I make this potato asparagus casserole every asparagus season. It's the kind of meal that doesn't need much besides maybe a green salad, and everybody at home is happy with it. The potatoes turn soft and creamy, the asparagus still keeps a little bite, and the cheesy top is always the best part.
I usually make it with green asparagus because it's faster to prepare, just like this Air Fryer Asparagus or the Asparagus Pea Pasta. Or make another cheesy bake like this Cabbage and Potato Bake.
Prep Time: 25 minutes | Cook Time: 45 minutes | Ingredients: 12 + salt & pepper | Servings: 4 | Difficulty: Easy
Recipe ingredients
Potatoes: Waxy or all-purpose potatoes work best for this recipe because they keep their shape after boiling and baking.
Asparagus: I usually make this casserole with green asparagus because it's quicker to prepare and doesn't need peeling.
Cream cheese: Spreadable cream cheese works best. If your cream cheese is very firm, let it soften slightly before mixing the sauce.
Ham: I usually use a piece of cooked ham and cut it into small cubes myself, but leftover ham, smoked ham, ham steak, or thick-cut deli ham all work well in this casserole. Ham adds extra flavor, but you can leave it out for a vegetarian potato asparagus casserole.
Dairy: You will need heavy cream, cream cheese, and a little milk for the sauce. If the sauce seems too thick, stir in ¼ to ½ cup milk to make it easier to pour and mix with the potatoes and asparagus.
Cheese: Use a flavorful cheese that melts nicely. Gouda, Cheddar, Emmental, or Gruyère are all good choices.
See the recipe card for the full recipe and ingredient quantities.
Tips
- If the casserole browns too quickly on top, cover it loosely with aluminum foil during the last part of the baking time.
- Let the casserole rest for a few minutes before serving so the sauce can settle slightly.
- This casserole goes well with a simple salad.
Storage
Store leftovers in an airtight container in the refrigerator for 2-3 days.
Reheat the potato asparagus casserole in the oven until hot or warm smaller portions in the microwave.
I don't recommend freezing; potatoes and creamy sauce don't freeze well.
More easy asparagus recipes
If you still have asparagus to use up, these recipes are also great for spring:
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📖 Recipe
Potato Asparagus Casserole
Equipment
- Casserole dish about 7.5x9 inches/ 19x23 cm
- Pot
- Sieve
- Bowl
Ingredients
- 1.3 lbs potatoes
- 1 lb green asparagus
- 1 cup heavy cream
- 9 oz cream cheese softened slightly if needed
- 2 teaspoons Dijon mustard
- ½ teaspoon nutmeg
- ½ teaspoon garlic powder
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ¼ to ½ cup milk optional if needed to thin the sauce
- 3.5 oz cooked ham diced, Note 1
- 1 cup grated cheese Note 2
- ⅔ cup Parmesan grated, 1.7 oz/ 50 g, Note 3
- 1 small bunch parsley chopped
Instructions
- Cook potatoes: Peel and wash the potatoes. Cut them into bite-sized cubes and place them in the pot. Cover with cold water, add a little salt, and bring to a boil. Cook for about 6-7 minutes until slightly tender but not fully cooked. Drain them well in a sieve.1.3 lbs potatoes
- Prepare asparagus: While the potatoes cook, snap off the woody ends of the asparagus and cut the stalks into pieces about 1.2-1.3 inches/ 3-4 cm long.1 lb green asparagus
- Sauce: Whisk the cream, cream cheese, mustard, nutmeg, garlic powder, salt, and pepper in a bowl until smooth. Stir in half of the grated cheese and the Parmesan. The sauce should be thick but still pourable. If needed, add ¼ to ½ cup milk to thin it slightly. Stir in most of the chopped parsley and keep a little for garnish if desired. Adjust the taste with a bit more salt if necessary.1 cup heavy cream + 9 oz cream cheese + 2 teaspoons Dijon mustard + ½ teaspoon nutmeg + ½ teaspoon garlic powder + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper +½ from 1 cup grated cheese + ½ from ⅔ cup Parmesan + ¼ to ½ cup milk optional + most of 1 small bunch parsley
- Assemble the casserole: Place the potatoes, asparagus, and ham in the baking dish. Pour the sauce on top and mix carefully to coat everything evenly. Sprinkle the remaining grated cheese and a little extra Parmesan on top.3.5 oz cooked ham + remaining cheese
- Bake casserole: Bake for 40-45 minutes until the sauce is bubbling around the edges and the cheese is melted and golden brown.
- Rest and serve: Let the casserole rest for 5-10 minutes before serving. Sprinkle with the remaining parsley if desired.
Notes
- Ham: Leftover ham works very well in this recipe. You can also use smoked ham, ham steak, or thick-cut deli ham cut into small cubes.
- Cheese: I usually use Cheddar or Gouda, but any good-melting cheese with plenty of flavor will work well. Mozzarella, Emmental, or Gruyère are also great choices.
- Parmesan: I recommend grating the Parmesan yourself from a wedge of cheese for the best flavor and texture.
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