- Makes: 4 servings
- Prep: 25 mins
- Bake: 30 mins 400°F
- Stand: 5 mins
Potato and Ham Bake
pound Yukon gold potatoes, sliced
8 ounce tub light cream cheese spread with chive and onion
teaspoon black pepper
ounces cooked boneless ham, cut into bite-size slices
pound fresh asparagus spears, trimmed and cut in 2- to 3-inch pieces
- Preheat oven to 400 degrees F. In a medium saucepan cook potatoes, covered, in a small amount of lightly salted boiling water for 5 to 7 minutes or just until tender. Drain; transfer potatoes to a bowl and set aside.
- For sauce, in the same saucepan combine cream cheese, milk, 2 tablespoons of the Parmesan, and the pepper. Heat and whisk until smooth and cheese melts. Remove from heat; stir in tarragon.
- Layer half of the potatoes, ham, asparagus, and sauce in a 1-1/2-quart baking dish. Repeat layers. Cover with foil. Bake for 20 minutes. Remove foil; sprinkle with remaining Parmesan cheese. Bake 10 to 12 minutes more or until heated through. Let stand for 5 minutes before serving.
Nutrition Facts (Potato and 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