Potato-ham Bake

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb yukon gold potato, sliced
• 1 (8 ounce) container light chive & onion cream cheese
• 3/4 cup milk
• 1/4 cup finely shredded parmesan cheese
• 1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
• 8 ounces cooked boneless ham, cut into bit-size pieces
• 1 lb fresh asparagus spear, trimmed, cut in 2 to 3-inch pieces
• fresh tarragon, sprigs for garnish (optional)

Recipe

• 1 preheat oven to 400 degrees f. in medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5-7 minutes, just until tender. drain; transfer to bowl and set aside.
• 2 for sauce, in same pan combine cream cheese, milk, 2 tablespoons of the 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 with remaining parmesan. bake 10-12 minutes. let stand 5 minutes. top with tarragon and freshly ground black pepper.