Ham, Potato, Aspargus, Havarti Cheese Bake (adapted from Martha Stewart)
serves 10

Ingredients
Butter, for pan
6 large eggs
1 1/2 cup cream
2 tablespoons tarragon, chopped
2 teaspoons coarse salt
1/2 teaspoon ground pepper
2 baking potatoes (about 1 1/4 pounds), peeled (I actually used the red potatoes this time)
10 ounces sugar-baked ham, diced
10 spears of asparagus, tough end cut off and then spears cut in half
5 slices of Havarti cheese, julienne

Directions

1. Preheat oven to 350 degrees. Butter a 2.5 quart casserole dish (I used one that is flatter and wider vs. tall and narrow) Line bottom of pan with a parchment-paper round.
2. In a large bowl, whisk together eggs and cream and tarragon; season with salt and pepper. Thinly slice potatoes (less than 1/4 inch thick-I used a Japanese Mandolin); drop into egg mixture.
3. Lifting potatoes out of egg mixture, arrange half the potatoes in pan. Layer with ham, half the aspargus, half the cheese. Do another layer with remaining potatoes, ham, asparagus and cheese. Pour egg mixture over top. Press down firmly so that potatoes are fully submerged in egg mixture. (Make ahead option - put into the refrigerator until you need it)
   
4. Cover with foil; bake until potatoes are tender, about 1 hour. Uncover; continue baking until golden and set, 30 to 45 minutes more.
5. Cool 15 to 20 minutes in pan. Run a knife around edge, and carefully invert onto a plate. Peel off parchment. Reinvert, top side up. Slice with a serrated knife.