Shelly's Recipe

POTATO-HAM BAKE

Category: Casseroles - Pork

1 lb potatoes, sliced
1 (8 oz) tub light cream cheese with chives and onion
3/4 cup milk
1/4 cup finely shredded Parmesan cheese
1/2 tsp dried tarragon, crushed
8 oz cooked boneless ham, cut in bit-size slices (more if desired)
1 lb fresh asparagus spears, trimmed, cut in 2 to 3 inch pieces

Preheat oven to 400. Cook potatoes, covered, in small amount of salted boiling water for 5-7 min, just until tender. Drain and set aside.

For sauce, combine cream cheese, milk, 2 tbsp Parmesan, and 1/4 tsp black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat and stir in tarragon.

Layer potatoes, ham, asparagus, and sauce in 1 1/2 qt baking dish. Bake, covered, 20 minutes. Uncover; sprinkle with remaining Parmesan. Bake 10-12 minutes. Let stand 5 minutes. Serves 4-6