Sunday, August 14, 2011

Potato-Ham Bake

An easy meal to make with leftover ham.


1 lb. Yukon gold potatoes, sliced (you can use any potato, but Yukon or red potatoes are best)
1 8-oz. tub light cream cheese spread with chives and onion
3/4 c. milk
1/4 c. finely shredded Parmesan cheese
1 T. snipped fresh tarragon or 1/2 t. dried tarragon
8 oz. cooked boneless ham, cut in bite-sized pieces
1 lb. fresh asparagus spears, trimmed, cut in 2 to 3 inch pieces


  1. 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 pan combine cream cheese, milk, 2 T. Parmesan, and 1/4 t. black pepper.  Heat and whisk until smooth and cheese is melted.  Remove form heat; stir in tarragon.
  3. Layer potatoes, ham, asparagus, and sauce in 1 1/2 qt. baking dish.  Bake, covered, at 400 degrees for 20 minutes.
  4. Uncover, sprinkle remaining Parmesan.  Bake 10 to 12 minutes.
  5. Let stand 5 minutes.  Top with tarragon and freshly ground black pepper.  Serves 4.