Crispy, creamy ham and cheese scalloped potatoes are the side dish you didn’t know you needed for Thanksgiving. Potatoes are the MVP of the holiday table, and this version proves it.
This recipe begins with pancetta rendered slowly to create a deeply savory base for a silky cream sauce scented with shallot, lemon peel, fresh sage, a pinch of nutmeg, and a touch of bouillon for balance.
While the cream gently infuses, slice your potatoes. I prefer gold potatoes and leave the skins on. Use a mandoline to slice about 1/8 inch thick. Butter the baking dish and grate a layer of Parmigiano along the rim and base, then arrange the potato slices in overlapping rows. Pour the warm, flavored cream over the potatoes, cover tightly with foil, and bake.
After the first bake, uncover and top with grated Gruyère, the reserved Parmigiano, and the crisped pancetta, then return to the oven until bubbling and golden. A quick finish under the broiler gives an irresistible crunchy top. Sprinkle with fresh chives before serving. The result is creamy and tender inside, with a cheesy, crisp crust—comfort food that will disappear fast.
Why You’ll Love Ham & Cheese Scalloped Potatoes
Layered, comforting flavor: Pancetta creates a savory backbone, while the cream absorbs bright lemon, aromatic sage, and sweet shallot. Gruyère and Parmigiano form a nutty, golden crust.
Perfect texture contrast: Silky baked potatoes meet a bubbling, slightly crisp cheese topping for satisfying contrast in every bite.
Ingredients
Pancetta – this plays the role of the “ham.” Its salty, slightly smoky flavor is ideal.
Shallot – provides a delicate onion flavor without overpowering the dish.
Heavy cream – the base of the sauce; you can use part milk to lighten it if desired.
Lemon peel – adds a subtle citrus lift.
Fresh sage leaves – lends warm, autumnal aromatics.
Nutmeg – a small pinch brightens and rounds the cream.
Bouillon – concentrated savory flavor; use chicken, beef, or vegetable.
Salt + black pepper – to taste.
Gruyère – nutty, melty cheese for the topping.
Parmigiano Reggiano – used to line the pan and finish the top for added nuttiness.
Butter – to grease the baking dish.
How to Make Ham & Cheese Scalloped Potatoes
- Render the pancetta: Cook diced pancetta in a skillet over medium heat until golden and crisp. Remove with a slotted spoon and leave a thin layer of fat in the pan.
- Infuse the cream: Sauté minced shallot in the reserved fat about 2 minutes. Add heavy cream, lemon peel, sage, nutmeg, bouillon, salt, and pepper. Simmer gently 3–5 minutes—do not boil—to let the flavors meld.
- Prepare the pan: Butter a gratin or roasting dish and sprinkle a light dusting of finely grated Parmigiano over the base.
- Assemble: Arrange the potato slices in an even, slightly overlapping layer. Remove the lemon peel and sage from the cream and pour the infused cream evenly over the potatoes.
- First bake: Cover tightly with foil and bake at 375°F (190°C) for 40–45 minutes, until the potatoes are fork-tender.
- Add cheese & pancetta: Uncover and sprinkle grated Gruyère, the remaining Parmigiano, and the crispy pancetta over the top.
- Finish baking: Bake uncovered 15–20 minutes until bubbling and golden. Let rest 10 minutes before serving so the sauce sets slightly.
Tips and Tricks
- To get an extra-crispy top, broil for the last minute or two—watch closely to avoid burning.
- Use just enough cream to come about halfway up the potatoes; the liquid should still look slightly loose when you remove the foil, as it will reduce during the uncovered bake.
- Add cheese and pancetta after the first covered bake so the topping crisps without burning before the potatoes are cooked through.
How to Store Leftover Ham & Cheese Scalloped Potatoes
Cool completely, then cover tightly with foil or transfer to an airtight container. Refrigerate up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes, then uncover for the last 5 minutes to re-crisp the top.
Common Questions
Yes. Assemble the dish up to the first bake, cover tightly, and refrigerate up to 24 hours. When ready, bake straight from the fridge—add 10–15 minutes to the first covered bake time.
Absolutely. Gruyère and Parmigiano are classic here, but Fontina, Asiago, or sharp provolone are good alternatives.
Ham & Cheese Scalloped Potatoes
Ingredients
- 2 lbs gold potatoes, skin-on, thinly sliced
- 3–4 oz pancetta, diced
- 1 small shallot, finely minced
- 1¾–2 cups heavy cream
- 3 strips lemon peel (no white pith)
- 4–5 fresh sage leaves
- 1 tsp bouillon paste or powder (chicken, beef, or vegetable)
- Pinch of freshly grated nutmeg
- Salt and black pepper, to taste
- ½ cup Gruyère, grated
- ½ cup Parmigiano Reggiano, finely grated
- Butter, for greasing the pan
Instructions
- In a skillet over medium heat, cook pancetta until golden and crisp. Remove with a slotted spoon and set aside, leaving a thin layer of fat in the pan.
- Add the shallot and sauté until softened, about 2 minutes. Pour in the heavy cream, then add lemon peel, sage, nutmeg, bouillon, salt, and pepper. Simmer gently 3–5 minutes—do not boil. Taste and adjust seasoning.
- Butter your roasting dish and sprinkle a light dusting of Parmigiano over the base.
- Arrange the potato slices in a single, even, slightly overlapping layer. Remove the lemon peel and sage from the cream, then pour the infused cream evenly over the potatoes.
- Cover tightly with foil and bake at 375°F (190°C) for 40–45 minutes, until the potatoes are tender when pierced.
- Uncover and evenly sprinkle the Gruyère, remaining Parmigiano, and all the crispy pancetta over the top.
- Bake uncovered 15–20 minutes until golden and bubbling. Let rest 10 minutes before serving to allow the sauce to thicken slightly.
Nutrition
Calories: 487 kcal, Carbohydrates: 30 g, Protein: 12 g, Fat: 36 g, Saturated Fat: 21 g. Nutrition values are estimates and should be used as a guideline.