★Ingredients
2 lbs of potatoes, thinly sliced
2 lbs of asparagus, trimmed
1 teaspoon of mustard powder
2 cups of Gruyère cheese, grated
2 cloves of garlic, minced
1 tablespoon of fresh parsley, chopped
1 cup of vegetable broth
1 cup of heavy cream
Salt and pepper to taste
Delicious and healthy yogurt pancakes
★Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Blanch the asparagus in boiling water for 2 minutes, then transfer to ice water to stop the cooking process. Drain and set aside.
Layer half of the sliced potatoes in the prepared baking dish, followed by half of the asparagus and half of the grated Gruyère cheese. Repeat the layers.
In a mixing bowl, whisk together mustard powder, minced garlic, chopped parsley, heavy cream, vegetable broth, salt, and pepper.
Pour the cream mixture over the layered potatoes and asparagus.
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes or until the potatoes are tender and the top is golden brown.
Enjoy!