Spring gratin with a cheese-nut crust

Break off the lower, woody part of the asparagus stalks. Cut the asparagus into 3 cm long pieces. Peel the kohlrabi, potatoes and carrots. Cut the kohlrabi into strips, and slice the potatoes and carrots.

Bring the milk, cream, salt & pepper to the boil. Add the vegetables and potatoes and leave to simmer for approx. 10 minutes, stirring from time to time. Mix the 100 g Emmentaler AOP with the vegetables and place in a gratin dish. Bake in the oven for approx. 10 min at 180 °C.

Finely chop the parsley. Chop the hazelnuts coarsely. Mix both with the remaining cheese, breadcrumbs and oil. Sprinkle over the gratin and bake for a further 10-15 min.