Potato Ham Bake

1 lb. Yukon gold potatoes, sliced

1 8-oz. tub light cream cheese with chives and onion spread
3/4 cup milk
1/4 cup finely shredded Parmesan cheese
1 T. snipped fresh tarragon or 1/2 t. dried tarragon, crushed
8 oz. cooked boneless ham, cut in bit-size slices
1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
Tarragon sprigs (optional for garnish)

Preheat oven to 400.

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 pan combine cream cheese, milk, 2 T. Parmesan, and 1/4 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 uncovered for 20 minutes. Uncover, sprinkle with remaining Parmesan. Bake 10-12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground pepper.

Serves 4.

-via former mlob blog