- make this recipe
- user reviews ()
- 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)
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.
- Servings Per Recipe 4,
- cal. (kcal) 346,
- Fat, total (g) 16,
- chol. (mg) 67,
- sat. fat (g) 9,
- carb. (g) 30,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 5,
- sugar (g) 8,
- pro. (g) 22,
- vit. A (IU) 972,
- vit. 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 (mg) 343,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
