This creamy asparagus potato casserole brings together tender white asparagus, potatoes, cream, ham, leek, herbs, and a mild cheese topping in one comforting oven-baked dinner.
White asparagus season is always something to look forward to. Around the end of April, sometimes a little earlier, the first asparagus are harvested. The season traditionally continues until June 24, St. John’s Day, which means there is only a short time to enjoy this delicate vegetable at its best.
Asparagus is often served in the classic way with melted butter, ham, and egg. Delicious, of course, but it is also wonderful to use those familiar flavors in a different form. This creamy asparagus potato casserole does exactly that. It combines the soft sweetness of white asparagus with cream, salty ham, gently cooked leek, tender potato slices, and a light layer of grated cheese.
Another advantage of this asparagus casserole is that it can be prepared ahead of time. You can assemble the dish earlier in the day, or even the evening before, and keep it covered in the refrigerator. When you come home, all you need to do is slide it into the oven. It is a practical and flavorful dinner recipe for spring.
Some background about the asparagus
Different quality of asparagus
When you buy asparagus at the store or market, you may notice that it is divided into different quality classes. Asparagus must be at least 22 cm long before it can be harvested. After harvesting, it is sorted into three main classes: extra class, class I, and class II.
Extra asparagus class: these asparagus are straight, undamaged, and usually 20 to 28 millimeters thick. This is considered the highest quality.
Class I: these asparagus may be slightly curved and are usually 16 to 20 millimeters thick. This is the class most commonly found in supermarkets.
Class II: these asparagus may be more bent and are usually 12 to 16 millimeters thick.
There are also asparagus that do not fit into these classes because they are too short, too thin, too thick, or broken. They are still very useful in recipes such as soup, salad, quiche, or a casserole like this one.
How do you know if your veggie is fresh?
You can check whether asparagus is fresh by rubbing two spears gently against each other. Fresh asparagus will make a light squeaking sound. Another sign of freshness is the juice at the cut end. If you gently squeeze the bottom of the asparagus, the liquid should taste sweet and never bitter.
How many asparagus do you need per person?
The amount of asparagus you need depends on how you use it. For soup, quiche, or a casserole, the recipe will usually guide you. If you serve asparagus as a vegetable side dish, a good amount is about 250 grams of asparagus per person.
How do you best clean asparagus
Start by rinsing the asparagus under cold water. The outside of white asparagus is a little tough and should be removed with a vegetable peeler. The peels contain flavor, so you can add them to the cooking water if you are boiling asparagus separately.
Begin peeling about 2 cm below the tip and peel downward toward the end. Turn the asparagus slightly and repeat until the spear is fully peeled. Make sure there are no unpeeled strips left, because they can become unpleasantly tough after cooking. Finally, cut off about 2 cm from the bottom, which is the woody part you do not eat.
Storage advice
Asparagus is best eaten as soon as possible after buying it, but that is not always practical. If you plan to use it within 2 to 3 days, wrap the asparagus in a slightly damp towel and store it in the refrigerator. This helps prevent it from drying out.
If you want to keep asparagus longer, wash and peel it first. Cut off the hard ends, pat the spears dry, and freeze them in a freezer bag or airtight container. You do not need to blanch them first. Use frozen asparagus directly from the freezer; there is no need to thaw it beforehand. Asparagus can be stored in the freezer for up to 3 months.
A simple asparagus preparation
To serve asparagus as a simple side dish, place the peels in a pan first and lay the asparagus on top. Add enough water so the asparagus is covered by about 2 cm. Add 1 teaspoon of salt and 1 tablespoon of butter, then bring the water to a boil. Cook for 6 to 10 minutes, depending on the thickness of the asparagus. Turn off the heat, cover the pan, and leave the asparagus in the hot water for another 20 minutes. Drain and serve with butter, ham, and grated egg if desired.
What is the difference between a white and green asparagus
White and green asparagus differ mainly because of how they grow. White asparagus grows underground, protected from sunlight. Green asparagus grows above the ground and develops chlorophyll, which gives it its color.
This also affects the flavor. Green asparagus has a more grassy taste, while white asparagus is slightly sweeter, thicker, more fibrous, and milder in flavor. For this creamy asparagus potato casserole, white asparagus works especially well because its delicate sweetness pairs beautifully with cream and ham.
Although asparagus is the main ingredient in this oven dish, the other ingredients are just as important. Butter and cream make the filling rich and smooth. Leek adds a mild sweetness, while ham brings a salty flavor that balances the asparagus. Tarragon and parsley add an herbal note, and the potato slices with grated cheese create a golden, comforting topping.
The asparagus is cut into small pieces so everything in the casserole cooks evenly and is ready at the same time.
Which potatoes are best to use for an ovendish?
Firm-boiling potatoes are the best choice for this oven dish because they hold their shape after cooking. Nicola potatoes work well, but any firm-boiling potato can be used. For a colorful variation, you can use red organic potatoes, scrub them clean, and slice them with the skin on.
In this recipe, the potatoes are boiled first and then sliced. Cook them for about 20 minutes, let them cool slightly, and cut them into slices. To check whether the potatoes are done, pierce them with a fork. If the fork slides in easily, they are ready.
Why are you baking the leek?
Cooking the leek in butter makes it softer and slightly sweeter. It also ensures that the leek is fully cooked by the time the casserole comes out of the oven. Because this dish only needs a short baking time after assembly, it is important to prepare the filling properly beforehand.
Which type of ham do you use?
Some types of ham are specially seasoned to go with asparagus. You can use one of those if available, but any salty ham will work well. Ham pairs beautifully with asparagus because the saltiness balances the gentle sweetness of the vegetable.
For this recipe, ham cubes are preferred over slices because they give a more concentrated flavor throughout the casserole.
Help I don’t have tarragon
Tarragon has a light anise-like flavor. If you do not have tarragon, you can replace it with chervil, fennel fronds, fennel seed, or anise seed. If you do not enjoy that anise flavor, oregano can also be used, either fresh or dried.
Which cheese do you use in this ovendish
Because asparagus is the star of this casserole, choose a mild cheese that will not overpower it. Young or young matured cheese is a good option. Grate it finely so it melts evenly over the potato topping.
Fresh parsley or dried
The parsley is added before the casserole goes into the oven, so dried parsley works well in this recipe.
Speed it up
You can make this creamy asparagus potato casserole faster by using pre-cooked potato slices, pre-sliced leeks, ready-made ham cubes, and grated cheese. These ingredients are easy to find in most supermarkets and save preparation time.
Budget friendly version
For a more budget-friendly version, use canned white asparagus. Boil and slice the potatoes yourself, clean and slice the leek at home, and use canned ham instead of ham from the meat department.
This budget-friendly version costs about €2.00 per person.
Pre prepare this
If you have little time the next day, you can prepare the entire casserole in advance. Assemble the recipe up to the point where it needs to go into the oven. Cover the dish and store it in the refrigerator. You can do this up to two days ahead.
Because the dish comes straight from the refrigerator, let it sit at room temperature for 15 to 30 minutes while the oven preheats. This helps prevent a sudden temperature change that could cause the baking dish to crack.
Storage advice
Let leftover asparagus casserole cool quickly, cover it well, and store it in the refrigerator for up to 2 days.
You can also freeze this dish. Pack it airtight and store it in the freezer for up to 1 month.
- Mustard soup with smoked salmon and asparagus
- Asparagus soup with ham and egg
- Oven-baked salmon with asparagus and tomatoes
- Spaghetti with asparagus, ham, and a poached egg
- Grilled asparagus with Boursin and prosciutto
Did you make this creamy asparagus potato casserole? Share your result and let others know how it turned out. Your feedback helps other home cooks decide whether this recipe is right for them.
Need more inspiration?
- Try more asparagus recipes during the short spring asparagus season.
- Save this recipe so you can easily find it again next time.
📖 Recipe
RECIPE CARD
Andréa
Equipment
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Conventional oven. If using a convection oven, reduce the temperature by 30 °F / 20 °C.
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Oven dish, 20 x 30 cm
Ingredients
- 1 kg potatoes, firm-boiling
- 1 teaspoon salt
- 500 grams white asparagus
- 3 tablespoons butter
- 3 leeks, cut into thin rings
- 200 ml cream
- ½ tablespoon tarragon
- 75 grams cheese, grated, young or young matured
- 1 tablespoon parsley, minced
- ½ pound ham
Instructions
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Preheat the oven to 200 °C.
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Grease an oven dish with 1 tablespoon of butter.
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Peel the potatoes, cut them in half, rinse them under running water, and place them in a pan.
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Add enough water so the potatoes are about 1 cm below the water level.
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Add 1 teaspoon of salt to the water.
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Bring to a boil and cook the potatoes for about 20 minutes, or until tender. Check with a fork. If the fork slides in easily, the potatoes are done. If not, cook for another 3 minutes and check again.
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Peel the asparagus with a vegetable peeler and cut off the hard bottom ends, about 2 cm from the base.
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Cut the asparagus into 3 cm pieces.
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Melt 2 tablespoons of butter in a frying pan.
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Add the leeks and cook for 3 minutes, stirring occasionally.
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Pour in the cream and stir well.
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Simmer for 5 minutes, stirring from time to time.
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Add the asparagus and tarragon, mix well, and simmer for another 5 minutes.
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Taste the mixture now and season with salt and pepper if needed. Do not season too early, because some moisture evaporates while cooking.
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Spread the leek and asparagus mixture over the bottom of the greased baking dish.
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Cut the ham into cubes if needed and scatter it over the vegetable mixture.
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Slice the cooked potatoes and arrange them over the filling. Sprinkle with grated cheese and chopped parsley.
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Bake the casserole in the preheated oven for 15 minutes, until hot and lightly golden on top.
Nutrition
Carbohydrates: 60g
Protein: 15g
Fat: 34g
Saturated Fat: 21g
Cholesterol: 111mg
Sodium: 824mg
Fiber: 9g
Sugar: 7g
Vitamin A: 3364IU
Vitamin C: 66mg
Iron: 7mg
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