ACTIVE: 25 minutes TOTAL: 1 hour 5 minutes
Asparagus and tarragon give this modern gratin recipe a touch of showmanship.
1 pound Yukon Gold potatoes, sliced
8 ounces reduced-fat cream cheese spread with chive and onion
¾ cup milk
4 tablespoons finely grated Parmesan cheese, divided
¼ teaspoon ground black pepper, plus more for garnish
1 tablespoon snipped fresh tarragon or ½ teaspoon dried tarragon, crushed
8 ounces cooked boneless ham, cut in bite-sized slices
Tarragon sprigs (optional)
1 pound fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
1. Preheat oven to 400°F. Bring 1 inch of lightly-salted water to a boil in a medium pot.
Add potatoes, cover and cook until just tender, 5 to 7 minutes. Drain; transfer to a medium
bowl, set aside.
2. For sauce, in the same pot, combine cream cheese, milk, 2 tablespoons Parmesan and ¼
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 ½-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle with the remaining 2 tablespoons Parmesan. Bake 10 to 12 minutes.
Let stand 5 minutes. Top with additional ground black pepper and tarragon sprigs, if desired.
Calories 346, Fat 16g, (sat 9g), Cholesterol 67mg, Carbs 30g, Fiber 5g, Total sugars 8g,
Protein 22g, Sodium 1162mg, Potassium 842mg.