For the vegetarian asparagus gratin, preheat the oven to 180 °C. Grease the baking dish. Wash the asparagus. Peel the white asparagus completely, peel the green only at the bottom. Cut asparagus into bite-sized pieces and blanch in salted water.
Peel potatoes, cut into slices and layer alternately with asparagus pieces in baking dish. Mix whipped cream with Philadelphia until smooth, season with salt, pepper and nutmeg and pour over gratin. Grate mountain cheese and sprinkle on top. Bake for 30-40 minutes until a golden brown crust has formed on the vegetarian asparagus gratin.
Preparation Tip:
For an even crispier crust, you can also sprinkle the vegetarian asparagus gratin with some Parmesan cheese.
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