1 pound Yukon gold potatoes, sliced
1 8 ounce tub light cream cheese spread with chive and onion
3/4 cup milk
1/4 cup finely shredded Parmesan cheese
1 tablespoon snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
8 ounces cooked boneless ham, cut in bite-sized slices
1 pound fresh asparagus spears, cut in 2 to 3-inch pieces
Tarragon sprigs (optional)
- Preheat oven to 400 degrees F. 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.
- For sauce, in same saucepan 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; stir in tarragon.
- Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.