Potato-Ham Bake
Recipe from
Better Homes and Gardens
Asparagus and tarragon give this modern bake recipe a touch of showmanship.
Servings:
Serves 4.
Prep Time:
25 mins
Total Time:
1 hr 5 mins
Ingredients
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1 lb.Yukon gold potatoes, slicedsee savings
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1 8-oz. tublight cream cheese spread with chive and onionsee savings
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3/4 cupmilksee savings
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1/4 cupfinely shredded Parmesan cheesesee savings
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1 Tbsp.snipped fresh tarragon or 1/2 tsp. dried tarragon, crushedsee savings
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8 oz.cooked boneless ham, cut in bite-sized slicessee savings
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1 lb.fresh asparagus spears, trimmed, cut in 2 to 3-inch piecessee savings
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Tarragon sprigs (optional)see savings
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Directions
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 information
Per serving: Calories 346, Total Fat 16 g, Saturated Fat 9 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 67 mg, Sodium 1162 mg, Carbohydrate 30 g, Total Sugar 8 g, Fiber 5 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 49%, Calcium 34%, Iron 16%. Percent Daily Values are based on a 2,000 calorie diet.
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