Monday, October 3, 2011

When you have a taste for ham and don't want to purchase a large piece (you can even buy small packages of chopped ham) or if you have leftovers this recipe is perfect. Substitute broccoli for asparagus (using veggies in season) and light cream cheese for flavored. Cheddar or Swiss cheese will substitute for Parmesan.

Potato-Ham Bake
1 lb. Yukon gold or red potatoes, sliced
1( 8-oz.) tub light cream cheese spread with chive and onion
¾ cup milk
1/4 cup finely shredded Parmesan cheese
1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
8 oz. cooked boneless ham, cut in bite-sized slices
1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces or broccoli spears
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.

Combine all ingredients. Spread in a 1 quart baking dish. Bake for 15 minutes or until bubbly and lightly browned on top.

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