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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 pound(s) yukon gold potatoes sliced |
8 ounce(s) cream cheese with chive and onion |
3/4 cup(s) milk |
1/4 cup(s) finely shredded parmesean cheese |
1/2 teaspoon(s) dried tarragon |
8 ounce(s) cooked ham |
1 pound(s) fresh asparagus |
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.
4. Website: /recipes/quick-easy/make-ahead-meals/casserole-recipes/#page=26
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