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potato asparagus casserole showing the creamy filling with a spoon in it.
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Potato Asparagus Casserole

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.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Servings 4 servings
Author Adina

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
US - EU

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

  1. 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.
  2. 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.
  3. Parmesan: I recommend grating the Parmesan yourself from a wedge of cheese for the best flavor and texture.

Nutrition

Serving: 1/4 of the dish