Crispy, cream ham and cheese scalloped potatoes are the dish you didn’t know you needed for Thanksgiving… bc once again, potatoes are the MVP of Thanksgiving – and that a statement I stand by.
So I’m back with another delectable side dish to add to your list. It all starts with pancetta, slowly rendered to build a rich flavor base for a cream sauce layered with shallots, lemon peel, sage, a touch of nutmeg, and just a bit of bouillon to round everything out.
While that simmers, you prep the potatoes. Gold potatoes are my go-to for this. I leave the skin on and use a mandolin to cut them 1/8 inch thick. I arrange them in a butter and Parmigiano cheese rimmed pan, sprinkle with salt, and then pour over that super flavorful cream sauce.
Cover with foil and bake for 30 minutes. In the meantime, grate some gruyrere cheese, and then remove the foil. Add a layer of cheese, the pancetta, and pop it back in for 15 minutes, finishing under the broiler for some extra crisp. Some fresh chives to brighten it up, and that’s it. It’s creamy, cheesy, tender yet crisp, and the ultimate comfort dish that everyone will go back in for more & more.
❤️ Why You’ll Love Ham & Cheese Scalloped Potatoes
It’s rich, cozy, and full of layered flavor ≥- pancetta builds the base, the cream gets infused with sage, lemon peel, and shallots, and the Gruyère and Parm melt into a golden crust on top. It’s elegant enough for a holiday table but easy enough to pull together any night of the week.
Textural perfection – silky potatoes meet a bubbling Gruyère-Parmesan crust for the ultimate contrast.
🍲 Ingredients
Pancetta – what I refer to as the “ham” here. It’s smokey, salty and the perfect compliment.
Shallot – the perfect subtle onion flavor without overpowering
Heavy cream – the base of the cream sauce. Can also sub in some milk here to make it lighter.
Lemon peel – adds a lovely subtle citrusy flavor
Fresh sage leaves – brings the cozy fall flavor
Nutmeg – a small touch goes a long way
Boullion – adds such a great savory and salty note in the dish.
Salt + black pepper – to taste
Gruyère – nutty and rich, this cheese is the perfect complement to the cozy flavors in the dish.
Parmigiano Reggiano – used to line the pan and also a final sprinkle on top for a nutty flavor
Butter – to line the pan
👩🍳 How to Make Ham & Cheese Scalloped Potatoes
- Render the pancetta:
In a skillet over medium heat, cook pancetta until golden and crisp. Remove with a slotted spoon and set aside. Leave a thin layer of fat in the pan. - Infuse the cream:
Add shallot to the pan and cook until softened, about 2 minutes. Pour in the cream, add lemon peel, sage, nutmeg, bouillon, salt, and pepper. Simmer gently 3–5 minutes to infuse the flavors—don’t boil. - Prepare the pan:
Butter the dish and sprinkle a light dusting of Parmigiano over the base. - Assemble:
Arrange the sliced potatoes in a single, even layer, slightly overlapping like shingles. Remove the lemon peel and sage from the cream, then 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 the dish. Sprinkle the Gruyère, the remaining Parmigiano, and all the crispy pancetta evenly over the top. - Finish baking:
Return to the oven uncovered for 15–20 minutes, until bubbling, golden, and lightly crisp on top. Let rest 10 minutes before serving so the sauce thickens and settles.
🪄 Tips and Tricks
- For an extra-crispy finish, broil the last minute or two (watch closely).
- You want just enough cream to come halfway up the potatoes. It should look a little liquidy still when you take the foil out. It’ll evaporate in the oven still.
- Add cheese and pancetta after the first bake for a crisp top that doesn’t burn before the potatoes cook through.
👝 How to Store Leftover Ham & Cheese Scalloped Potatoes
Let the potatoes cool completely, then cover tightly with foil or transfer to an airtight container. Store up to 3 days. Warm in the oven at 350°F (covered with foil) for 15–20 minutes, then uncover for the last 5 minutes to re-crisp the top.
🤔 Common Questions
Yes! Assemble everything up to the first bake, cover tightly, and refrigerate up to 24 hours. When ready to serve, bake straight from the fridge — just add 10–15 minutes to the first covered bake time.
Absolutely. Gruyère and Parmigiano are classic, but Fontina, Asiago, or even sharp provolone work beautifully.
Ham & Cheese Scalloped Potatoes
Ingredients
- 2 lbs gold potatoes, skin-on, thinly sliced (second setting on OXO mandoline)
- 3 –4 oz pancetta, diced
- 1 small shallot, finely minced
- 1 ¾ – 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 freshly grated nutmeg
- Salt + black pepper, to taste
- ½ cup Gruyère, grated
- ½ cup Parmigiano Reggiano, finely grated
- Butter, for greasing the pan
Instructions
Render the pancetta:
- 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.
Infuse the cream:
- Add shallot and sauté until softened, about 2 minutes. Pour in heavy cream, then add lemon peel, sage, nutmeg, bouillon, salt, and pepper. Simmer gently 3–5 minutes — don’t boil. Taste and adjust seasoning.
Prepare the pan:
- Butter your roasting dish or gratin pan and sprinkle a light dusting of Parmigiano over the base.
Assemble:
- Arrange sliced potatoes in a single even layer, slightly overlapping. Remove the lemon peel and sage from the cream, then 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 tender when pierced.
Add cheese & pancetta:
- Uncover and sprinkle with Gruyère, remaining Parmigiano, and all the crispy pancetta.
Finish baking:
- Bake uncovered 15–20 minutes, until golden and bubbling. Let rest 10 minutes before serving so the sauce thickens slightly.
Unbelievable!!! I didn’t even have all the ingredients and it was amazing, probably the best side dish of the night! I substituted the gruyere for cheddar, and substituted the pancetta for bacon. It was delicious!
Would like work with Swiss Gruyere cheese mixture?
absolutely!!!
What temp and time for re-heating? Cooking night before. Ty! Smells amazing right now.