Saturday, November 21, 2009

Potato-Ham Bake courteousy of Better Homes and Garden

We don't eat ham often, but this is delicous
and a nice variation on the usual scalloped potatoes!

1 pound Yukon gold potatoes, sliced
1 8-ounce tub cream cheese with chives and onion*
3/4 cup milk
1/4 cup finely shredded Parmesan cheese
1/2 teaspoon dried crushed tarragon
8 ounces cooked ham, cut in bite-size pieces
1 pound fresh asparagus spears, cut in 2-inch pieces

*I substitute plain cream cheese and onion powder

Preheat oven to 400 degrees

In medium saucepan cook potatoes, covered in lightly salted boiling water, for 5 to 7 minutes, just until tender. Do not over cook. Drain. Transfer potatoes to a bowl and set aside.

For sauce, in the same pan 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 and stir in the tarragon.

Layer the potatoes, ham, asparagus and sauce in a 1 1/2 quart baking dish. Bake, covered, for 20 minutes. Uncover and sprinkle with the remaining Parmesan.
Bake 10 to 12 minutes more. Let stand for 5 minutes.

Serves 4

Recipe and Photo are from Better Homes and Garden!


Suz said...

Sounds deeelish! I love Yukon potatoes, asparagus and chive and onion cream cheese... might have to try this one :)

Noelle said...

Definitely give this a try if you love the ingredients! It's a good one to make a double batch of and freeze the second batch, then just pull it out, defrost and do the 20 minute bake!

Marni's Organized Mess said...

My goodness that looks good!!

Maybe you can stop by and say hello?
Also, I just got my Organized Mess onto Facebook, and I'd LOVE it if you would "like" me?