Potato-Ham Bake

Potato-Ham Bake (Adapted from BH&G)

1 pound Yukon gold potatoes, sliced
8 ounces light cream cheese spread with chive and onion
3/4 cup milk
1/4 cup finely shredded Parmesan cheese, divided
1/4 teaspoon fresh ground black pepper
1 tablespoon chopped fresh tarragon
8 ounces cooked ham, chopped
1 pound fresh asparagus, trimmed and sliced into 2" to 3" pieces

Preheat oven to 400

In medium saucepan of boiling salted water, add potato slices and cook just until tender, about 5 to 7 minutes. Drain and place in a medium bowl.

In the same saucepan, add cream cheese, milk, Parmesan and pepper. Heat over medium low and whisk until the mixture is smooth and cheese has melted. Remove from heat and stir in tarragon.

In a 1 1/2 quart baking dish coated with nonstick spray, layer potatoes, ham, asparagus, and sauce - cover and place in the oven to bake for 20 minutes. Remove the cover and sprinkle with remaining Parmesan. Place back into the oven to continue baking for 10 to 12 minutes. Remove and let sit 5 to 10 minutes before serving. Season the top with additional fresh ground black pepper before serving.

Makes about 4 servings.

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