Ham Topped Potatoes

A loaded baked potato done right. Fluffy russets split open and smothered in a creamy sauce of smoked ham, asparagus, and melted Swiss cheese with a sharp hit of Dijon mustard running through it.

The sauce uses skim milk thickened with cornstarch instead of a butter-heavy roux, which keeps things lighter without sacrificing body. Stir constantly as it heats so the cornstarch doesn’t clump, and let it come to a full boil before adding the cheese. That boil activates the cornstarch and gives the sauce its silky, clingy consistency.

The Dijon mustard isn’t just for flavor. Its acidity helps emulsify the cheese into the milk for a smoother sauce.

Kitchen Tips

• Use fully cooked smoked ham. It just needs to heat through in the sauce, not cook from raw.
• Thaw and drain the asparagus well before adding. Excess water thins the sauce.
• Stir the cheese in off the heat or over very low heat. High heat makes Swiss cheese stringy and clumpy.
• Microwave directions are included in the recipe if you need this on the table faster.

Variations

• Use sharp cheddar or Gruyere instead of Swiss for a different cheese flavor.
• Swap asparagus for steamed broccoli florets.
• Add a pinch of nutmeg to the sauce for a classic Swiss cheese sauce flavor.