There’s something deeply comforting about turning leftovers into a dish that feels brand new, maybe even better than the original meal. This leftover Damn Good Leftover Ham Potatoes Au Gratin does exactly that, transforming simple ingredients into something indulgent and hard to resist.
zoic-pub-ad-placeholder-119" data-inserter-version="2" data-placement-location="under_page_title">It’s rich, cheesy, and layered with flavor in a way that makes every bite feel cozy. The combination of tender potatoes, smoky ham, and a creamy sauce hits all the right notes, especially when it’s bubbling and golden straight from the oven.
I’ve made this more than once after a big holiday meal, and it always ends up stealing the spotlight. It’s the kind of dish that quietly becomes the reason people look forward to leftovers.
And yes, it’s a little over the top. But sometimes, that’s exactly what the table needs.
Ingredients Needed for the Recipe
- 2 cups diced leftover ham – adds smoky, savory depth and a slightly crisp texture when browned.
- 3 lbs red potatoes, washed – the base of the dish, providing structure and a creamy bite when baked.
- 1 onion, sliced – brings sweetness and balance between the layers.
- 3 Tb butter – used to build the rich sauce.
- 3 Tb flour – helps thicken the sauce into a smooth, creamy consistency.
- 1 tsp dry mustard – adds a subtle tang that enhances the cheese flavor.
- 1/2 tsp grated nutmeg – gives warmth and a hint of depth without overpowering.
- 3 cups whole milk – creates the creamy base of the sauce.
- 2 cups shredded Swiss cheese – melts beautifully and gives that signature gooey texture.
- Salt and pepper to taste – rounds out and balances all the flavors.
A Little Trick That Makes This Dish Shine
The magic really starts with browning the ham. It’s a small step, but it makes a big difference in flavor. Those slightly crispy edges bring out a deeper, almost caramelized taste that blends beautifully with the creamy layers.
And then there’s the layering. Not just tossing everything together, but actually arranging the potatoes and onions so the sauce seeps into every corner. It takes a few extra minutes, but it’s worth it.
How to make Damn Good Leftover Ham Potatoes Au Gratin?
Step 1 – Preheat and Prepare
Start by preheating your oven to 400°F. Getting the oven hot early ensures even cooking later, especially since this dish is quite dense.
While that’s happening, lightly grease a cast iron skillet or baking dish so nothing sticks. It also helps with those crispy edges everyone loves.
Step 2 – Brown the Ham
Heat a large skillet over medium-high heat and add the diced ham. Let it cook for about five minutes until it starts to crisp up in spots.
Don’t rush this part. The slight browning builds flavor that carries through the entire dish.
Step 3 – Slice the Potatoes
Slice the potatoes as thinly as possible. A mandoline works best here, but a steady hand and a sharp knife will do just fine.
Thin slices help the potatoes cook evenly and absorb all that creamy goodness.
Step 4 – Layer the Base
Stack the potato slices in small piles, then arrange them vertically in the skillet. It may feel a bit fussy, but it creates beautiful layers once baked.
Tuck sliced onions in between the layers, then sprinkle the browned ham over the top, pushing some pieces down into the gaps.
Step 5 – Make the Cream Sauce
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about three minutes until it forms a light golden paste.
Slowly pour in the milk while whisking constantly. This keeps the sauce smooth and lump-free.
Step 6 – Season and Thicken
Add the dry mustard, grated nutmeg, salt, and pepper. Let the mixture come to a gentle simmer while whisking.
Once it thickens into a creamy consistency, remove it from heat and stir in the shredded cheese until melted.
Step 7 – Assemble and Bake
Pour the cheese sauce evenly over the layered potatoes. Make sure it seeps into the layers for full coverage.
Cover with foil and bake for 60 to 75 minutes, until the potatoes are tender when pierced with a fork.
Step 8 – Broil for Finish
Remove the foil and place the dish under the broiler for about five minutes. This step gives you that golden, slightly crispy top.
Keep an eye on it, it can go from perfect to too dark quickly.
Step 9 – Rest Before Serving
Let the dish rest for about ten minutes before serving. This helps everything settle and makes it easier to slice.
It’s tempting to dig in right away, but a little patience pays off here.
Serving Suggestions
This dish is hearty enough to stand on its own, especially when you’re craving something filling and comforting. A simple green salad on the side can lighten things up just enough.
It also works beautifully as part of a larger spread. Think roasted vegetables, fresh bread, or even a light soup to balance the richness.
Leftovers, if there are any, reheat surprisingly well. The flavors deepen a bit, making the second round just as satisfying.
Tips
- Slice potatoes evenly so they cook at the same rate and don’t leave you with undercooked bits.
- Brown the ham well for extra flavor – it adds a subtle crispness that stands out.
- Whisk the sauce constantly when adding milk to avoid lumps.
- Use whole milk for a richer, creamier texture in the sauce.
- Don’t skip the resting time after baking – it helps the layers hold together better.
- If the top browns too quickly under the broiler, keep the rack slightly lower.
- Season lightly at first, then adjust after the sauce thickens.
Easy Variations to Try
There’s plenty of room to play with this recipe depending on what you have on hand. Swapping Swiss cheese for cheddar gives a sharper, more familiar flavor that many people enjoy.
You can also add a layer of sautéed mushrooms or even spinach for a bit of extra texture and color. It doesn’t change the soul of the dish, just gives it a slight twist.
If you’re skipping the ham, the dish still works beautifully as a vegetarian option. The creamy sauce and potatoes carry enough flavor on their own.
Storing and Reheating
Once cooled, store any leftovers in an airtight container in the refrigerator. It keeps well for a couple of days and makes for an easy next-day meal.
To reheat, cover and warm in the oven until heated through. You can also use a microwave, but the oven keeps the texture better, especially the top layer.
If the dish seems a bit dry after reheating, a splash of milk before warming can bring it back to life.
Leftover Ham Potatoes Au Gratin Recipe
Description
Transform your leftover Easter ham into the ultimate comfort food with this decadent Leftover Ham Potatoes Au Gratin. Thinly sliced red potatoes are layered with crispy smoky ham and sweet onions, then smothered in a rich, creamy Swiss cheese sauce. Baked until golden and bubbling, this hearty side dish (or main event!) delivers ooey-gooey, cheesy, carby perfection in every bite. Perfect for post-holiday meals or any time you're craving soul-satisfying warmth.
Ingredients
Instructions
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Preheat & Prep – Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or large cast iron skillet with butter or cooking spray.
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Crisp the Ham – In a large skillet over medium-high heat, sauté the diced ham for about 5 minutes, stirring occasionally, until edges are golden and slightly crispy. Remove from heat and set aside.
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Slice the Potatoes – Using a mandoline slicer or sharp knife, slice the washed red potatoes into uniform 1/8-inch thick rounds. Keep slices in cold water to prevent browning if not using immediately.Tip: A mandoline ensures even cooking, but a sharp chef's knife works too—just take your time!
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Layer the Dish – Arrange a layer of potato slices in the prepared baking dish, slightly overlapping. Scatter sliced onions and crispy ham pieces over the potatoes. Repeat layers until all ingredients are used, finishing with a potato layer on top.
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Make the Cheese Sauce – In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes, stirring constantly, until the mixture forms a light golden roux. Gradually pour in milk while whisking continuously to prevent lumps.
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Season & Thicken – Add dry mustard, grated nutmeg, salt, and pepper to the sauce. Continue whisking over medium heat until the mixture thickens and begins to simmer, about 5-7 minutes. Remove from heat and stir in shredded Swiss cheese until completely melted and smooth.
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Assemble & Bake – Pour the creamy cheese sauce evenly over the layered potatoes. Cover tightly with aluminum foil and bake for 60-75 minutes, or until potatoes are tender when pierced with a fork.
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Golden Finish – Remove foil and switch oven to broil. Broil for 3-5 minutes, watching closely, until the top is golden brown and bubbly. Let rest for 10 minutes before serving to allow the sauce to set.Pro tip: Resting helps the gratin hold its shape when scooped!
Nutrition Facts
Servings 6
Serving Size 1 serving (approx. 1.5 cups)
- Amount Per Serving
- Calories 567kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 17g85%
- Trans Fat 0.5g
- Cholesterol 85mg29%
- Sodium 600mg25%
- Potassium 750mg22%
- Total Carbohydrate 53g18%
- Dietary Fiber 5g20%
- Sugars 7g
- Protein 29g58%
- Vitamin A 450 IU
- Vitamin C 15 mg
- Calcium 350 mg
- Iron 3 mg
- Vitamin D 12 IU
- Vitamin E 1.0 IU
- Vitamin K 8 mcg
- Thiamin 0.4 mg
- Riboflavin 0.3 mg
- Niacin 5.2 mg
- Vitamin B6 0.7 mg
- Folate 35 mcg
- Vitamin B12 1.5 mcg
- Biotin 4 mcg
- Pantothenic Acid 1.2 mg
- Phosphorus 320 mg
- Iodine 25 mcg
- Magnesium 65 mg
- Zinc 3.1 mg
- Selenium 18 mcg
- Copper 0.3 mg
- Manganese 0.5 mg
- Chromium 3 mcg
- Molybdenum 7 mcg
- Chloride 850 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: Assemble the gratin up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to baking time if cooking from cold. Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for best results. Variations: Swap Swiss cheese for Gruyère, cheddar, or a blend. Add a pinch of smoked paprika for extra depth. For a lighter version, use half-and-half instead of whole milk.
Frequently Asked Questions
Can I use Yukon Gold potatoes instead of red potatoes?
Absolutely! Yukon Gold potatoes have a buttery texture that works beautifully in gratins. They may cook slightly faster, so check for tenderness at the 60-minute mark.
How do I prevent the cheese sauce from curdling?
Keep the heat at medium or lower when making the sauce, and whisk constantly. Adding the cheese off the heat also helps maintain a smooth texture.
Can I make this recipe vegetarian?
Yes! Simply omit the ham and add extra vegetables like sautéed mushrooms, spinach, or leeks. You may want to add a pinch of smoked paprika to replicate the smoky flavor.
What's the best way to reheat leftovers?
Reheat individual portions in the microwave for quick meals, or warm the entire dish covered with foil in a 350°F oven for 20-25 minutes to restore the creamy texture.