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!