Potato gratin with asparagus and Emmental Grand Cru

35 min
1h min
4 people

Ermitage cheese used : Emmental Grand Cru Label Rouge

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  • potatoes 1kg of firm-fleshed potatoes
  • asparagus 400g of asparagus
  • almonds 3 tablespoons of almond
  • Fondam Ermitage 50g of Emmental Ermitage
  • cream 40cl of liquid cream
  • vegetables soup 1 cube of chicken broth
  • salt Salt
  • pepper Pepper


  1. Cook the peeled potatoes in a pan of salted water for 35-40 minutes.
  2. Remove the asparagus stalks. Fill a pan with water, add a little salt and the stock cube. Bring to the boil and cook for 8 minutes.
  3. Drain the potatoes and asparagus. Cut the potatoes into slices and the asparagus into chunks and place in a baking dish.
  4. Drizzle with liquid cream, add salt and pepper. Sprinkle with cheese.
  5. Bake for 20 minutes at 200°C (gas mark 6). 5 minutes before the end of cooking time, add the flaked almonds.