Tuesday, June 17, 2008

Potato-Ham Bake

1 lb potatoes, sliced

1 8oz tub light cream cheese with chives and onion

¾ cup milk

¼ cup finely shredded Parmesan cheese

1 Tbsp snipped fresh tarragon or ½ tsp dried tarragon, crushed

8 oz cooked boneless ham, cut in bit-size slices *

1 lb fresh asparagus spears, trimmed, cut in 2 to 3 inch pieces

  1. Preheat oven to 400. Cook potatoes, covered, in small amount of salted boiling water for 5-7 min, just until tender. Drain and set aside.
  2. For sauce, combine cream cheese, milk, 2 Tbsp Parmesan, and ¼ tsp black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat and stir in tarragon.
  3. Layer potatoes, ham, asparagus, and sauce in 1 ½ qt baking dish. Bake, covered, 20 minutes. Uncover; sprinkle with remaining Parmesan. Bake 10-12 minutes. Let stand 5 minutes. Tope with black pepper and, if desired, fresh tarragon.

*I think the recipe could use more than this! I buy a small ham and just keep cutting it up until it looks like enough. We usually eat it with a salad. Enjoy!

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