Scalloped Potatoes, Asparagus, & Ham Casserole

Potato-Ham Bake

Ingredients

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)
Directions

  1. 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.
  2. 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.
  3. 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.
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About jackikellum

Jacki Kellum is a Fine Artist, a Designer, and also a writer. For one of her graduate programs, she wrote her thesis on William Blake. Like Blake, much of Kellum's work is about childhood and lost innocence. Also like Blake, Kellum strives to both write and illustrate her work. .
This entry was posted in Asparagus, Ham, Potatoes and tagged , , . Bookmark the permalink.

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