Potato and Ham Bake

9 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 30 mins 400°F
  • Stand: 5 mins
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Potato and Ham Bake
pound Yukon gold potatoes, sliced
8 ounce tub light cream cheese spread with chive and onion
cup milk
cup finely shredded Parmesan cheese (1 ounce)
teaspoon black pepper
tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
ounces cooked boneless ham, cut into bite-size slices
pound fresh asparagus spears, trimmed and cut in 2- to 3-inch pieces
  1. 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.
  2. 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.
  3. 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
Related Categories
Casseroles, Dinner Recipes, Pork Recipes
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