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This cheesy, easy scalloped potatoes and ham recipe is a classic Southern dish that requires just 10 minutes of prep time and only a handful of simple ingredients. Thinly-sliced potatoes cook in a rich and creamy garlic sauce with leftover ham and plenty of sharp cheddar cheese. Serve them alongside a simple green salad, collard greens, or flaky buttermilk biscuits!

Overhead shot of a white baking dish full of easy scalloped potatoes and ham recipe on a wooden table with a side salad and glasses of wine.
Table of Contents
  1. Why You’ll Love this Recipe
  2. What are Scalloped Potatoes?
  3. Ingredients
  4. How to Make Quick and Easy Scalloped Potatoes and Ham
  5. Serving Suggestions
  6. Preparation and Storage Tips
  7. Frequently Asked Questions
  8. Expert Tips
  9. Scalloped Potatoes and Ham Recipe

If you’re looking for even more potato recipes, be sure to try great grandmother’s potato pancakes, a pan of these crispy seasoned oven roasted potatoes, my grandmother’s easy potato salad, and Aunt Bee’s 3-ingredient cheesy potato casserole, too!

I was born and raised in Virginia, which means that a classic Southern ham is a staple on our Easter, Thanksgiving, and Christmas tables. Whether we’re enjoying a casual brunch with relatives or a more formal dinner later in the day, I can guarantee that the smoky meat will be involved. And you know what that means? My mom’s leftover cheesy scalloped potatoes and ham to follow!

Why You’ll Love this Recipe

  • Easy. Instead of making a roux with butter, flour, and heavy cream, this particular recipe takes advantage of a shortcut that I learned from Southern Living magazine many years ago: simmering the potatoes in the creamy sauce. The starches from the potatoes thicken the sauce, and the whole thing goes into the oven to finish. It’s simple, and works beautifully every time!
  • Affordable. From leftover ham to the humble potato, this dish comes together with minimal, budget-friendly ingredients.
  • Flavorful. With salty ham, plenty of cheese, and a rich, garlicky cream sauce, every bite of these cheesy scalloped potatoes pack a powerful punch. They’re satisfying enough to offer for a main dish, or equally good as a side dish.
  • Cozy and Comforting. Cheese and potatoes are classic comfort food! This wholesome, old-fashioned recipe will warm your loved ones from the inside out.

Made this tonight with leftover ham from Christmas dinner and it worked great. Kids loved it and husband was thrilled with it. Thanks for helping us get rid of some leftovers!

– Laura
Side shot of a plate of scalloped potatoes and ham on a wooden table with salad in the background.

What are Scalloped Potatoes?

Whenever I think of leftover ham, I immediately imagine my mom’s old fashioned scalloped potatoes and ham recipe. Without fail, this was the dish that she prepared for us after Christmas and Easter to enjoy the leftovers from the holiday meal.

This dish comes from the French “gratin,” which is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg, or butter. In North America, Potatoes gratiné is often referred to as scalloped potatoes, potatoes au gratin, or au gratin potatoes. These terms are used interchangeably to describe similar dishes that include layers of potatoes that are baked with a cream sauce.

We stir in flavorful cooked ham and finished with sharp cheddar cheese on top, creating a more satisfying main dish casserole with a little bit of extra protein. Add a salad or green vegetable on the side for an easy meal that’s cozy, warm, and incredibly decadent!

Process shot showing how to make scalloped potatoes and ham.

Ingredients

This is a quick overview of the ingredients that you’ll need for these old fashioned scalloped potatoes and ham. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Salted butter: adds flavor and richness to the cream sauce.
  • Heavy cream: the base of the sauce. You can use whole milk or half-and-half instead, but I find the heavy cream yields the best mouthfeel and thick texture. Heavy cream is also less likely to curdle or separate when cooked.
  • Garlic: infuses the cream sauce and potatoes with flavor as they simmer together in the pot.
  • Salt: to enhance the other flavors in the dish and give the potatoes a more complex flavor.
  • Yukon Gold or russet potatoes: both work well in this recipe. Russet potatoes have the most starch, and therefore yield the creamiest sauce. By contrast, Yukon Gold (shown here) hold their shape the best and have a nice buttery texture, but the sauce will be slightly thinner.
  • Sharp cheddar cheese: for that rich, flavorful, cheesy topping. We love the classic combination of a sharp cheddar cheese paired with smoky ham, but you can substitute with just about any good melting cheese that you like. Try a combination of cheddar and Gruyere or Swiss, or sprinkle Parmesan or feta cheese on top.
  • Ham: use leftover ham from a previous meal, or buy diced, smoked ham from the meat department at your local grocery store.
Sprinkling cheese on top of scalloped potatoes and ham.

How to Make Quick and Easy Scalloped Potatoes and Ham

I first discovered this technique for cooking the potatoes with the butter, cream, and garlic in a saucepan or Dutch oven on the stovetop from a Southern Living recipe. The potato slices are tender and infused with all of the great flavor before they even go into the baking dish, the starches released by the potatoes help to thicken the sauce, and the cream reduces and thickens as it simmers. Plus, the recipe is so easy (without any cream of mushroom soup)! There’s no need to make a roux with flour or to spend any extra time carefully layering the potatoes in the dish.

You’ll find detailed directions in the recipe card below, but here’s the quick version:

  1. Cook the peeled, sliced potatoes in the butter, cream, garlic, and salt until tender.
  2. Stir in the ham.
  3. Transfer to a baking dish, and sprinkle cheese over top.
  4. Bake the potatoes in a 400°F oven for 20-25 minutes, or until the cheese on top is golden brown.
  5. Let stand for 5-10 minutes before serving, then garnish with fresh parsley, chives, or other herbs, if desired.
Square overhead image of a white baking dish with scalloped potatoes and ham.

Serving Suggestions

While scalloped potatoes are often served as a side dish alongside hearty options like meatloaf or a roast chicken, the addition of ham makes them a perfect main dish casserole. Here are a few great sides that go well with the cheesy scalloped potatoes and ham:

Overhead shot of scalloped potatoes and ham on a wooden dinner table.

Preparation and Storage Tips

  • This scalloped potato recipe is a great dish to prepare in advance. You can assemble the casserole a day or two in advance (but don’t bake), allow the potatoes to cool to room temperature, and then cover with plastic wrap or aluminum foil and refrigerate overnight. When ready to bake, allow the dish to sit on the counter at room temperature for about 30-60 minutes, and then bake according to recipe instructions.
  • Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
  • To reheat the potatoes, allow the dish to come to room temperature. Bake in a 325°F oven just until warmed through (about 20-30 minutes). You can cover the dish loosely with foil to prevent excessive browning, if necessary.
  • Do not freeze the scalloped potatoes, since the texture of the potatoes will be mushy when they thaw and the cream sauce may “break” or separate.
Horizontal side shot of a white dish of the best scalloped potatoes and ham recipe on a dinner table.

Frequently Asked Questions

  • What’s the best kind of cheese for scalloped potatoes and ham? We love the classic combination of a sharp or extra-sharp cheddar cheese with the salty ham and creamy potatoes. That said, Gruyere cheese is another popular choice. Some folks like to sprinkle a bit of Parmesan cheese on top, too.
  • Why are my scalloped potatoes and ham watery? There should be a little bit of extra sauce in the pan (so that the potatoes aren’t dry) when they’re done baking, but the dish should not be watery. If you find that your sauce is too thin, it’s likely because you didn’t simmer the potatoes and sauce long enough on the stovetop, or you didn’t use potatoes with enough starch in them (we recommend gold potatoes or russet potatoes for that reason).
  • Which is better — scalloped or au gratin? This is totally a matter of personal preference, since they’re both delicious! While the terms are often used interchangeably to describe two similar dishes that include layers of potatoes and cream, “au gratin” is defined as covered with breadcrumbs, whereas “scalloped” refers to baked with milk or a sauce. If you prefer the more decadent, crispy breadcrumb topping, then au gratin potatoes might be your favorite.
  • Why do they taste bland? If your scalloped potatoes taste bland, you likely didn’t add enough salt to the cream sauce. The potatoes need quite a bit of salt to add depth of flavor and to enhance the taste of the other ingredients. The sauce is traditionally very simple; however, if you’re looking for a more of a flavorful punch, you can add cayenne or crushed red pepper flakes, or herbs such as chives, thyme, or parsley. Grated nutmeg is also a classic addition to cream sauce.
Gold fork in a blue and white bowl full of scalloped potatoes with ham.

Expert Tips

  • Slice the potatoes to about ⅛-inch thick, keeping them all uniform so that they cook in the same amount of time. A hand-held mandolin slicer makes this task very quick and easy, but a sharp knife will also work!
  • Use leftover baked ham from a previous meal, or purchase a package of diced ham from the grocery store. I do not recommend using thinly sliced deli ham.
  • Yukon Gold potatoes or russet potatoes work best for these scalloped potatoes, since they are high in starch and therefore yield a creamy sauce.
  • I recommend heavy cream for the best texture, and because it’s less likely to curdle or separate when heated. Whole milk or half-and-half will also work, but they may have a grainier, less decadent texture in the sauce.
  • All of the ingredients in these scalloped potatoes are naturally gluten-free — just double-check the brands of ham, cheese, and butter that you’re using to make sure that there’s no sneaky gluten in there.
  • Two pounds of scalloped potatoes with ham will serve about 4-6 people as a main dish. To feed a larger family, double all of the ingredients (for example, use 4 pounds of potatoes and a pound of ham, etc.) and bake the potatoes in a deep 9 x 13-inch casserole dish.
Overhead shot of a white dish full of scalloped potatoes and ham on a wooden table.

More Popular Leftover Ham Recipes

For even more inspiration, check out this convenient collection of 15 recipes for leftover ham!

Square overhead image of a white baking dish with scalloped potatoes and ham.

Scalloped Potatoes and Ham

5 from 43 votes
Prep: 10 minutes
Cook: 45 minutes
Resting Time 10 minutes
Total: 1 hour 5 minutes
Servings 6 servings
Calories 573 kcal
These cheesy potatoes are a classic Southern dish with only 10 minutes of prep — and a great way to use up leftover ham!

Ingredients
  

  • ¼ cup (4 tablespoons) salted butter
  • 2 cups (1 pint) heavy cream
  • 2 teaspoons minced garlic (about 2 large cloves)
  • 1 teaspoon kosher salt
  • 2 lbs. Yukon Gold or russet potatoes, peeled and thinly sliced
  • 1 cup (4 ounces) grated sharp cheddar cheese
  • 1 ½ cups (about 8 ounces) cooked, diced ham
  • Optional garnish: fresh chopped chives, green onions, or parsley

Instructions

  • Preheat oven to 400°F (200°C). Grease an 11 x 7-inch baking dish; set aside.
  • In a Dutch oven or other large heavy-bottomed pot, melt butter over medium-high heat. Whisk in cream, garlic, and salt. Add peeled, sliced potatoes.
    Overhead image of sliced potatoes in a Dutch oven with cream sauce.
  • Bring to a boil, reduce heat to medium-low, and simmer (uncovered) for about 15 minutes, until the potatoes are tender and the sauce thickens. Gently stir the potatoes periodically as they cook. Add the ham to the potato mixture.
    Process shot showing how to make scalloped potatoes and ham.
  • Transfer the potato mixture to the prepared baking dish. Sprinkle with grated cheese.
    Sprinkling cheese on top of scalloped potatoes and ham.
  • Bake uncovered for 20-25 minutes, or until golden brown on top. Let stand for 5-10 minutes before serving.
    Square overhead image of a white baking dish with scalloped potatoes and ham.

Notes

  • Slice the potatoes to about ⅛-inch thick, keeping them all uniform so that they cook in the same amount of time. A hand-held mandolin slicer makes this task very quick and easy, but a sharp knife will also work!
  • Use leftover baked ham from a previous meal, or purchase a package of diced ham from the grocery store. I do not recommend using thinly sliced deli ham.
  • Yukon Gold potatoes or russet potatoes work best for these scalloped potatoes, since they are high in starch and therefore yield a creamy sauce.
  • I recommend heavy cream for the best texture, and because it’s less likely to curdle or separate when heated. Whole milk or half-and-half will also work, but they may have a grainier, less decadent texture in the sauce.
  • All of the ingredients in these scalloped potatoes are naturally gluten-free — just double-check the brands of ham, cheese, and butter that you’re using to make sure that there’s no sneaky gluten in there.
  • Two pounds of scalloped potatoes with ham will serve about 4-6 people as a main dish. To feed a larger family, double all of the ingredients (for example, use 4 pounds of potatoes and a pound of ham, etc.) and bake the potatoes in a deep 9 x 13-inch casserole dish.
  • Recipe adapted from Southern Living.

Nutrition

Serving: 1/6 of the recipeCalories: 573kcalCarbohydrates: 30gProtein: 17gFat: 44gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 149mgSodium: 1095mgPotassium: 733mgFiber: 3gSugar: 4gVitamin A: 1594IUVitamin C: 31mgCalcium: 208mgIron: 2mg
Keyword: cheesy scalloped potatoes, leftover ham, Scalloped Potatoes, scalloped potatoes and ham
Course: Dinner
Cuisine: American, Southern
Author: Blair Lonergan

This recipe was originally published in April, 2017. The photos were updated in March, 2024.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Now this is my kind of leftover casserole! I know that we’ll be taking home some leftover ham on Sunday, so this looks like such a great idea. Two classics piled into one is the best! What a perfect dish for the season!

  2. Love this recipe! It’s the perfect way to use leftover ham at Easter or even Christmas.
    In my house we are big fans of scalloped potatoes. We can’t get enough of them and love eating them every chance we get. Leftover ham has traditionally been used in sandwiches or mixed in with scrambled eggs. I never thought of how perfect it would be to combined them!
    I do have a few questions for you though, what would you suggest for those who have dairy aversions? Also have you ever added veggies to the mix?

    1. I love the idea of using it in scrambled eggs, too! That’s not something that I usually think about, but it’s definitely delicious! Thanks so much for stopping by, Ariel!

      To be honest, I don’t think that this recipe would lend itself well to a dairy-free version. There’s just too much cream and cheese to omit it. 🙂

      1. 5 stars
        Hi! I actually did a dairy free version with dairy free cheeses and cream/butter and it worked perfectly. Keep in mind that their is every possible option with vegan/dairy free diets as well. And a vegan ham! Your options with vegan dairy free foods are limitless.

  3. Doing ham as well.Was our tradition in Wisconsin also.Tradition for scalloped potatoes and ham the day after also.????Live in Arizona now,So Am cooking the ham in the crockpot;and roasting potatoes and carrots in the grill.Going to be too hot to have the oven on here,lol.Thanks for a new spin on using those leftovers!Have a wonderful weekend!☺️

    1. Hi, Teri! I’m glad to know that this was a tradition in Wisconsin as well! 🙂 And yes — I can imagine that if you live in AZ, your menu will have to change slightly to accommodate the heat! Have a great weekend!

  4. these are my favorite casseroles. Just throw it all together and bake. NO WASTING> And it makes a great dinner for the week. Love how you think!

  5. what a yummy way to eat up the leftover easter ham! will have to remember this for next year! thanks!

  6. Was going to make this for tomorrows dinner, have you ever made it ahead of time and refrigerated before baking? I’m sure I will need to add like more bake time.

    1. Hi, Lisa! I haven’t made this dish the day before, but I think it will work fine! You’ll definitely want to add a bit of time to the cooking time if you put it in the oven cold. You can also just let the dish sit out on the counter for 30-60 minutes before baking tomorrow if you have time. 🙂

      1. 5 stars
        OMG this was so good, one thing I did instead of baking it right away was put it in frig over night and had it the next day for dinner. We ate it as the main meal and could not stop eating it. almost 30 and it was done

        1. That’s great, Lisa! Thanks so much for letting me know! I’m glad that it worked when you made it a day ahead. That’s a huge help for meal prep and busy weeknights! 🙂

  7. 5 stars
    OMG this was so good, one thing I did instead of baking it right away was put it in frig over night and had it the next day for dinner. We ate it as the main meal and could not stop eating it.

  8. Thank you so much for this recipe. I made it last night and the Grandkids loved it as well as myself. I didn’t change anything about it. I can guarantee that this will be a traditional meal after Easter and Christmas . Happy Holidays to you and your family.

  9. 5 stars
    Was very excited to find your recipe, thanks so much for sharing. I have made something similar many times before but…….I have always sliced and layered the potatoes raw into a casserole and then baked for a very long time in the sauce in order to get them tender – your method is genius and a huge time saver! Thanks for sharing, my family is going to enjoy scalloped potatoes and ham much more often. P.S. I use my food processor to thick slice the potatoes, speeding up the process even further 🙂

  10. 5 stars
    Oh my goodness, this was delicious!! I am trying to come up with new things to cook & this has definitely made it into my go-to unique sides. I cook every night from scratch, I don’t like making anything out of a box. & I don’t like throwing food away, so this afternoon I googled recipes to use leftover ham & was lucky enough to stumble across this recipe. I will be making it for years to come, thank you!!

  11. 5 stars
    Thanks for this! What a clever way to use up cooked leftover ham. It was delicious, I added some fried mushrooms to it!

  12. 5 stars
    I had lots of ham leftover from two Thanksgiving dinners my wife and I hosted, so I saw your leftover ham recipe and was so happy I tried it. Seeing how I like leftovers ,I doubled your recipe and also used fat-free evaporated milk with a little extra regular milk and it turned out very tasty. Thank you for your suggestion as I won’t stress over extra ham any more. Sincerely , Tom HrenoTim

  13. 5 stars
    Made this tonight with leftover ham from Christmas dinner and it worked great. Kids loved it and husband was thrilled with it. Thanks for helping us get rid of some leftovers!

  14. 5 stars
    I’m trying this recipe for the first time tonight. It smells great as it is baking right now.
    I want to know if the recipe will work with ground beef in place of the ham (I did not read all of the previous comments so I don’t know if this has been asked already).
    Andrew

    1. Hi, Andrew! Yes, you should be able to use ground beef in lieu of the ham. You’ll need to brown the ground beef in a skillet first, drain off the fat, and use about 1 1/2 cups of the cooked ground beef in the potato recipe. Enjoy!

  15. 5 stars
    This is certainly a 5 star recipe! Thanks so much for posting it.
    I followed directions completely and used 35% cream. I made this as a meal and added some peas. However, it didn’t thicken but was good as is. If I was making this with 35% cream again, I don’t think I would make this as a main meal again though. (I tried to rate this 5 star, however for some reason it won’t allow me to.)

  16. I followed this recipe exactly and it failed miserably 🙁 The first problem was that there was no way all of that was going to fit in anything smaller than a 9×13 casserole dish. After taking out of the oven the potatoes were still hard. I’ve added more liquid and covered the dish with aluminum foil and have them back in the oven in hopes of salvaging them. Not sure what happened.

  17. I also doubled the recipe but added a cup of cheese to the mixture to thicken it up. Also added pepper. Made it for my newphew since I can’t eat dairy. Looked and smelled wonderful. Such a quick recipe.

  18. 5 stars
    Excellent. My guests said they wanted me to make this every time I entertain. I used half and half and added onion, herbs, mustard and more cheese.

  19. 5 stars
    I used half n half instead of regular milk
    Added cooked broccoli & cauliflower I had left over from the night before. Then I added a cup of cheese to the mix and sprinkled on top & cooked on 450 for about 10min
    It was delicious

    1. 5 stars
      Very Good.
      I diced my potatoes instead of slicing, used 1&1/2 cup half n half and 1& 1/2 cup of whole milk and topped it with crushed corn bread stuffing before baking.

  20. 5 stars
    5 stars.
    Delicious!! Had leftovers for lunch and even better.
    Didn’t change a thing. Sliced yukon potatoes thin and boiled in milk til tender so no issue with them not being done.
    Very good and a keeper.
    thx for sharing!

    1. 5 stars
      I was looking for an easy recipe for leftover Thanksgiving ham. This is the one I made. It’s so easy to make and is delicious. I also used half and half and it came out perfect. Thank you for your website.

  21. 5 stars
    I needed to use leftover ham and this recipe was perfect. My kids loved it and I thought it was delicious too. We always love recipes with potatoes but this really surpassed our expectations. I added some onion and herbs just because we like the extra flavor but I didn’t go overboard with these extra ingredients, just a little bit and your recipe was delicious. Instead of using chives as a garnish I added fresh chives into the cooking. This is a keeper. I’ll be making it again soon. Maybe next time I’ll double the recipe because we all loved it so much (everyone wanted more!)

    1. That’s awesome, Edwina! Thank you for taking the time to leave me a note. So glad that you all enjoyed it! 🙂

  22. Hi, Brenda! Yes, I transfer most of the liquid to the dish along with the potatoes and ham. You might leave some of it in the pot, but in general I do use all of it. 🙂

  23. 5 stars
    I loved how simple and easy this recipe is, and great for a beginner cook as well. I always use the recipe as written the first time and the next time around is to make adjustment and additions. However, I think this is perfect just the way it is. Thank you for sharing your fabulous recipe with me! This will be one I’ll always return to

  24. 5 stars
    I added 1/3 C flour to the butter before I put in the milk to make it thicker. I also layered the potatoes and ham and added cheese and repeated again and used 2 cups of cheese. I also added a little onion. We loved it I will always use this recipe. It is so yummy.

  25. 5 stars
    Used leftover New Year’s ham for this and followed the recipe as is, minus the salt. I hadn’t had scalloped potatoes for twenty years, but this sounded good. They came out perfect! Thanks, Blair!

  26. 5 stars
    Best I’ve ever had. I used red potatoes and left the skins on and used a whole head of garlic and more ham obviously……I made it last week and I’m already making it again

  27. 5 stars
    I made this last night and cut the recipe by a 1/3. It was so simple to make and tasted like I had worked all day in the kitchen. Everyone really liked it and it will now go into my rotation of meals for the month. The only thing I did different because I didn’t want an extra frying pan to wash was to cook it an extra hour in the oven and I added about a tablespoon of flour to the cream sauce to help it thicken a bit. It was really good. Definitely a keeper and thank you for sharing.

    1. Hi, Michelle! I suppose you could use the slow cooker to warm the dish through, but you will not get the browning on top without the oven. The lid of the slow cooker will also add liquid to the dish, since it traps the condensation in the pot (rather than baking the dish uncovered).

  28. we had this for supper tonight with leftover ham and let me tell you, it was delicious and it “waited” on us while my husband mowed the grass, thanks for sharing

    1. I’m so glad to hear that, Lynda. Thank you! Grass-mowing season is definitely in full effect around here, too! 🙂

  29. 5 stars
    This recipe is fabulous! Tasty, creamy, warm and filling. A wonderful meal with a side salad. I just sent the recipe to my kids and family.

    I added 6 Spring Onions cut in 1” pieces and a pinch of cayenne pepper. My wife and I decided we’ll remove the ham and serve it with beef roast for Christmas. Simmering the potatoes in the cream and doing away with the traditional flour roux is brilliant! 🙂

  30. 5 stars
    I make these every year. This is a tried and true recipe for my family. It’s perfect as is, you don’t need to change anything.

  31. 5 stars
    Made this for dinner tonight and OMG so worth it! I think I used a little more garlic and ham than the recipe called for but it was so good. Used cheddar cheese and some black pepper with a pinch of cayenne. I would definitely make this again, thank you!

  32. 5 stars
    This was huge hit in my family and I loved the twist of simmering the potatoes in the milk! Super easy and quick for a last minute meal plan. I added a cup of frozen peas before I placed it in the oven and some Italian bread crumbs on top for a bit of crunch. We will definitely be making this again!!

  33. Wow! Made this tonight…. added onion, 2X amount of ham and a bag of frozen peas .. one dish meal. A hit, will make again… maybe broccoli next time! Thanks!

  34. 5 stars
    ALL I CAN SAY IS FABULOUS…..THESE SCALLOPED POTATOES AND HAM ARE AMAZING. I CAN’T WAIT TO MAKE THEM AGAIN AND AGAIN. THANK YOU FOR THIS WONDERFUL RECIPE,

    SHARI
    BUFFALO, MN.

  35. 5 stars
    One day when I was going to make this recipe I found that I had Idaho’s and Yukon Gold in equal amounts, each 1/2 of what I needed. The combination of the two types of potatoes, peeled and sliced on the mandolin, equally sized, was just perfect! The fluffy somewhat dry ones and the waxy other complimented the other ingredients and each other. Rave reviews every time. Thank you so much for reminding me how my mother made this 50 years ago. A recipe she found in the Ladies Home Journal. Before/ahead their time. Looking forward to exploring more of your recipes.