Potatoes-Ham Bake
From watson2167 16 years ago
- 30 minutes to make
- Serves 4
This classic ham and potatoe bake. Seasonal asparagus, fresh tarragon, and peppery chives give this recipe a warm-weather spin
Ingredients
- 1 lb. yukon gold potatoes, sliced shopping list
- 1 8-oz. tub light cream cheese spread with chive and onion shopping list
- 3/4 cup milk shopping list
- 1/4 cup finely shredded parmesan cheese shopping list
- 1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed shopping list
- 8 oz. cooked boneless ham, cut in bite-sized slices shopping list
- 1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces shopping list
- tarragon sprigs (optional) shopping list
How to make it
- Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
- For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
- Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper.
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