and a nice variation on the usual scalloped potatoes!
1 pound Yukon gold potatoes, sliced1 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.
Recipe and Photo are from Better Homes and Garden!