Creamy Potato Casserole

You'll savor the nutty flavor of Gruyere cheese and the smokiness of Black Forest ham in this modern take on the classic potato-ham bake.

Prep: 30 minutes
Bake: 1 hour 10 minutes

Ingredients

1 medium onion, chopped
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 Tbsp. Dijon-style mustard
1-3/4 cups milk
1/2 of an 8-oz. pkg. reduced-fat cream cheese (Neufchâtel), cut up
1 cup Gruyére cheese, shredded (4 oz.)
1 Tbsp. snipped fresh chives or green onions
1-1/2 lb. Yukon gold or round red potatoes, cut in thin wedges
8 oz. sliced cooked Black Forest ham or country ham, coarsely chopped
1/2 cup coarsely crushed bagel chips
Thyme and/or Italian parsley leaves

Directions

1. Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside.
2. For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until tender; stirring occasionally. Stir in flour and mustard. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low. Whisk in Neufchâtel cheese until smooth. Gradually add 1/2 cup of the Gruyére cheese until cheese is melted. Stir in chives.
3. In bowl combine potatoes, ham, and sauce; toss gently to combine. Transfer to prepared baking dish.
4. Bake, covered, 1 hour or until potatoes are tender. Uncover; stir carefully. Sprinkle with crushed chips and remaining cheese. Bake, uncovered, 10 to 15 minutes more or until cheese is melted. Let stand, 10 minutes before serving. Sprinkle with herbs. Serves 6.

Potato Ham Bake

This classic ham and potato bake is timeless -- you can adapt it to any season or occasion. Seasonal asparagus, fresh tarragon, and peppery chives give this recipe a warm-weather spin.

Prep: 25 minutesBake: 30 minutes

Ingredients
1 lb. Yukon gold potatoes, sliced1 8-oz. tub light cream cheese spread with chive and onion3/4 cup milk1/4 cup finely shredded Parmesan cheese1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed8 oz. cooked boneless ham, cut in bite-sized slices1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch piecesTarragon 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.