Leftover ham doesn’t get a better second act than this. Thin slices of buttery Yukon Gold potatoes simmer in garlic infused cream before baking under a blanket of melty Gruyere. Every bite is tender, savory, and perfect for scooping onto your plate next to something fresh and colorful. Boiling the potato slices first creates the creamiest texture.
Use Up Leftover Ham for Scalloped Potatoes
If you’ve got a hunk of ham hanging out in your fridge after the holidays, this is where it needs to go. Thin slices of buttery Yukon Gold potatoes soak up garlic-infused cream before they ever hit the oven, so by the time they come out, they’re fork-tender and surrounded by this velvety sauce that sneaks between every layer. The melty Gruyere on top? That’s just showing off.
This isn’t your typical ham and potato casserole with a heavy flour-based sauce. No roux, no fuss, just potatoes swimming in cream until they’re soft enough to fall apart on your fork. That’s why I love serving it with something fresh and colorful, like a crisp Greek salad or roasted veggies.
If you don’t have leftover ham, no problem. A ham steak from the store works just fine, ask the deli for a thick cut so you can cube it. Either way, this is the kind of dish you can make in the dead of winter or serve next to BBQ chicken in July and it’ll still feel right at home.
The secret to this fabulous potato dish? I give the potatoes a head start in the pot, boiling them in cream with garlic until they start to soften. This infuses flavor from the inside out and shaves a good chunk off the bake time. The result is a sauce that clings instead of pooling, with a texture that’s more silky than starchy.
Tips for the Creamiest Potatoes
- Pick the right potatoes. Yukon Golds are the best, starchy enough to help thicken the sauce but not so watery that you end up with a soupy mess. Russets work too.
- Slice them thin and even. About ⅛ inch thick keeps the texture tender without turning to mush. A mandoline makes this quick.
- Simmer before baking. Give the potatoes a head start by simmering them in cream and garlic until they just start to soften. This infuses flavor and shortens oven time.
- Layer the flavor. Salt and pepper as you go so it’s seasoned through, not just on top.
- Rest before serving. Let it sit for at least 15 minutes out of the oven. The sauce will set, making it easier to scoop without everything sliding around.
- Keep the oven clean. If your dish is very full, place a foil-lined baking sheet on the rack below to catch drips.
- Control the browning. If the cheese topping is getting too dark before the potatoes are tender, loosely tent it with foil for the rest of the bake.
Key Ingredients (full list in recipe card)
- Yukon Gold potatoes — they make the sauce creamy without falling apart
- Heavy cream — richer than half-and-half and worth it
- Gruyere cheese — melts smooth and gives a nutty bite
How To Make Old Fashioned Scalloped Potatoes and Ham
Step 1: Prepare the ham and potatoes.
Step 2: Make the sauce.
Step 3: Bake the scalloped potatoes.
Bake uncovered for about 35 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly. Remove the casserole dish from the oven and let it rest for at least 15 minutes. Serve hot and enjoy!
How to Store Leftovers
In the fridge: Let your potatoes cool completely before placing them in an airtight container. You can also cover the top of the casserole dish tightly with plastic wrap and set the whole thing in the fridge if it’s easier. Eat the leftovers within 3 days.
I would not recommend freezing this recipe. The cream tends to separate and the texture of the potatoes is not the same.
The hardest part? Waiting that 15 minutes after it comes out of the oven so the sauce can settle. But trust me, that pause makes serving so much easier, and the potatoes stay piping hot.
If you’re feeling extra, serve it with a side of fluffy dinner rolls so you can mop up every bit. Or just grab a fork and dig in. No one’s judging.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Old-Fashioned Scalloped Potatoes and Ham with Gruyere
Ingredients
- 1 ½ cups cream
- 2 cups milk
- 2 cloves garlic minced
- 2 ½ lbs Yukon Gold potatoes peeled and sliced thin
- 1 teaspoon salt
- 1 teaspoon pepper
- nutmeg just a sprinkle over the dish
- 8 ounces gruyere grated (2 cups)
- 1 lb cooked ham cut into 1 inch cubes (about 3 cups)
Instructions
- Preheat oven to 350ºF. Butter a 9 x 13 or 2 quart baking dish.
- Cut the ham into 1-inch cubes. You should have about 3 cups of ham. Set aside for now.
- Peel the potatoes and rinse the peeled potatoes under cool water to remove any dirt or debris. Use a food processor or mandoline to slice the potatoes into ⅛ inch slices.
- Add the milk, cream, and minced garlic to a pot. Add the sliced potatoes and sprinkle with salt and pepper. Bring to a heavy boil, then remove the pot from the heat. Add salt and pepper to taste. Add cubed ham and gently mix to combine. Pour into the baking dish.
- Sprinkle the top with nutmeg and then cover with cheese.
- Bake uncovered for 35 minutes or until the potatoes are fork tender and the top is golden brown. Remove the casserole dish from the oven and let it rest for at least 15 minutes before serving.
Barbara’s Tips + Notes
- If your casserole dish is very full after adding the sauce, set a cookie sheet lined with foil in the oven underneath the dish to catch any drips in case it boils over.
- Slice your potatoes thinly and evenly for the best texture and consistency.
- Add the potatoes to the cream sauce while it’s still cold. They need this time in the pot to warm up and begin to cook while the sauce comes to a boil.
- Test for doneness by sticking a fork in the dish. The fork should easily slide through the potatoes, almost like they aren’t even there. Check it in a few different places before removing the dish from the oven.
- Let the potatoes rest before serving. They’ll stay really nice and hot for 15-20 minutes while they rest. This step is critical as it will allow the sauce to set and thicken up.
Nutrition
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Linda says
This was outstanding! So easy to make. The only thing I did a little differently was to saute the ham cubes in a bit of butter to get the moisture out. Thank you so much for sharing your recipe. ❤️
Barbara Curry says
I’m so glad you liked it and thank you for the 5 star rating!
Barb Gainey says
Is there a recommended substitute for the cheese? Not a big fan of Swiss. Thank you.
Barbara Curry says
You can use almost any cheese if Swiss is not a favorite. Try cheddar or colby.
Barb says
Thank you for your reply. Cant wait to make them!