Ham and potatoes sarladaise is just a fancy French froufrou way of saying “Hey, got leftover ham? This is a fantastically comforting thing to make with it!” It’s actually a twist on a classic dish that’s traditionally made with duck confit.
This ham and potatoes sarladaise (pronounced sahr-lah-DAYZ) is a French classic that’s traditionally made with duck or goose confit but the authors retrofitted it to work with leftover holiday ham. Originally published April 9, 2010. –Renee Schettler Rossi
LC Hamming it Up Note
Easter bunny left you hamming it up with leftovers? Put down that sandwich. Instead reach for your potato peeler. And not to worry if you slathered your hunk of porcine goodness in a deliciously sticky glaze of some sort, whether based on maple or mustard or even Dr Pepper. Just trim the outermost portion before proceeding, as that undertone of sweet or heat, while lovely at the holiday table, may tend to tussle with the savory rustic vibe of this French casserole.
Ham and Potatoes Sarladaise
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 4 to 8
IngredientsEmail Grocery List
Recipe Testers Reviews
We happened to have leftover local, cured, unsmoked ham, which was itching for potatoes to accompany it in a dish. What’s not to like about ham and potatoes? This sardalaise is a more modern rather than traditional version, and I really enjoyed it a lot. I used my mandolin for perfect 1/4-inch-thick potato slices. I fried them in bacon fat (no calories here!) until perfectly golden. They even looked great sizzling in the skillet. Then all you do is place them in a baking dish and add the ham, garlic, plenty of salt and pepper, and parsley, and roast. So simple and so good. Nothing thrilling or exciting, just plain good. A lot of fat is involved here, so it’s not something I’d make frequently but it’s the perfect way to use leftover ham. Next time I’d add chives or green onion and maybe some fresh thyme.