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Potato-Ham Bake

Makes: 4 servings
Prep 25 mins Bake 400°F 30 mins Stand 10 mins
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  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)
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)
  • 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 (g) 56,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1162,
  • Potassium (mg) 842,
  • calcium (mg) 343,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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