Ham & Swiss Topped Potatoes

  • 3 medium potatoes
  • 2 T cornstarch
  • 2 cups milk
  • 1 T Carll Hall's Smokey Garlic Mustard or Roundman's Mustard
  • 1/4 t pepper
  • 1/2 cup shredded swiss cheese
  • 1 cup cut up, fully cooked, smoked extra lean ham (6 oz)
  • 10 oz asparagus, cut 1 inch length, blanched for 3 min

Heat oven to 275. Pierce potatoes with fork. Bake about 1 hour or until tender. Mix cornstarch and milk in 2 quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in mustard, pepper and cheese. Cook, stirring constantly, until cheese is melted. Stir in ham and asparagus, heat through. To serve, cut potatoes lengthwise in half and pour sauce over each half.