Potato-Ham Bake

Asparagus and tarragon give this modern bake recipe a touch of showmanship.

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70 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 30 mins 400°F
  • Stand: 10 mins
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Potato-Ham Bake
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
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)
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 Facts (Potato-Ham Bake)
    Per serving:
  • 346 kcal cal.,
  • 16 g fat
  • (9 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 67 mg chol.,
  • 1162 mg sodium,
  • 30 g carb.,
  • 5 g fiber,
  • 8 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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