Potato-Ham Bake

By Caryl

Ingredients

• 1 pound Yukon gold potatoes, sliced
• 1 8 ounce tub light cream cheese spread with chive and onion
• 3/4 cup milk
• 1/4 cup finely shredded Parmesan cheese
• 1 tablespoon snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
• 8 ounces cooked boneless ham, cut in bite-sized slices
• 1 pound fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
• Tarragon sprigs (optional)

Preparation

Step 1

1. 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.

2. 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.

3. 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. Serves 4.

nutrition facts (Potato-Ham Bake)
Servings Per Recipe 4, Calories 346, Protein (gm) 22, Carbohydrate (gm) 30, Fat, total (gm) 16, Cholesterol (mg) 67, Saturated fat (gm) 9, Monosaturated fat (gm) 3, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 5, Sugar, total (gm) 8, Vitamin A (IU) 972, Vitamin C (mg) 29, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 56, Cobalamin (Vit. B12) (µg) 1, Sodium (mg) 1162, Potassium (mg) 842, Calcium (DV %) 343, Iron (DV %) 3, Percent Daily Values are based on a 2,000 calorie diet