This ham and potatoes sarladaise (pronounced sahr-lah-DAYZ) is a French classic that’s traditionally made with duck confit but the authors retrofitted it to work with leftover holiday ham.–David Leite

What can I do with my leftover ham?

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.

A Dutch oven filled with ham and potatoes sarladaise on a white and red linen cloth.

Ham and Potatoes Sarladaise

5 / 4 votes
Ham and potatoes sarladaise is just a fancy French way of saying “Hey, got leftover ham? This is a fantastically comforting thing to make with it!” The addition of parsley and garlic make it rustic and quick to prep.
David Leite
Servings4 to 8 servings
Calories580 kcal
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes


  • 2 pounds russet potatoes (do not substitute a different variety)
  • 1/4 cup lard or olive oil
  • 1 pound ham, cut into 1/2-inch (12-mm) dice
  • 1/3 cup packed parsley leaves, chopped
  • 4 medium garlic cloves, minced
  • 1 teaspoon coarse salt, such as kosher salt or sea salt
  • 1/2 teaspoon freshly ground pepper


  • Preheat the oven to 400°F (200°C). Position the rack in the dead center of the oven.
  • Peel the potatoes and then use a very sharp, thin knife or a mandoline or handheld slicer to cut them into 1/4-inch-thick (6-mm) slices. Pat the potato slices completely dry.

    ☞ TESTER TIP: It’s faster and easier to slice the potatoes crosswise the short way to produce rounds. But the ensuing dish is, arguably, more aesthetically pleasing if you slice the potatoes the long way. To get those elegant long slices, first lop off one end of the potato so you can stand it upright on your cutting board. Then slice straight down.

  • Heat the lard or olive oil in a very large skillet over medium-high heat. The oil is ready when you add a single potato slice and the oil immediately bubbles, but be careful: the starch-laden water lurking within the potato will pop and sputter in the hot oil. (You might consider using a splatter screen.)
  • Fry the slices in batches, being careful not to crowd the skillet, until they’re golden brown, turning occasionally, about 15 minutes per batch. As the potato slices are finished, transfer them to a couple of large gratin dishes or a 9-by-13-inch (23-by 33-cm) baking dish.
  • After all the potatoes have been fried and are in the pan, sprinkle them with the remaining ingredients and toss well.
  • Bake, tossing the ingredients twice or even thrice during baking, until the edges of the potatoes are crisp and the center of the potatoes are tender and everything is aromatic, about 20 minutes. Serve straight from the dish. Originally published April 9, 2010. 
Ham: An Obsession with the Hind Quarter

Adapted From


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Serving: 1 portionCalories: 580 kcalCarbohydrates: 42 gProtein: 30 gFat: 33 gSaturated Fat: 9 gMonounsaturated Fat: 19 gCholesterol: 70 mgSodium: 2233 mgFiber: 3 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2010 Bruce Weinstein | Mark Scarbrough. Photo © 2010 Marcus Nilsson. All rights reserved.

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 mandoline for perfect 1/4-inch-thick potato slices. I fried them in bacon fat 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.

It’s cold and blustery weather when you want comfort food thats filling, tasty, easy to prepare and a good reheat for another day. We enjoy potatoes year round but this is one goes in my winter food file.

It seems to me to be neither a protein dish nor a vegetable dish. One pound is not enough potatoes for one pound of diced ham which does make the dish quite salty when you add a tsp of salt. We enjoyed the crispy potatoes and will make again with the ham that I’ve diced and frozen.

It’s an economical meal if you buy just a ham steak that is sold in the deli section of the market. 4 cloves of garlic is more than sufficient. Since I’m not sure if it’s considered a side dish or a main dish based on the balance of meat vs potatoes, it would be good for a buffet table or backyard bbq. I served it with a salad, but it seemed a bit lonely without additional dishes. Perhaps steamed broccoli would have been a good dish with it.

This ham and potato combination would work for dinner, breakfast, or brunch—I’m pleased to have this combination anytime again (and soon, please). While it will be spectacular with a special holiday ham, even if you buy a single slice of smoked ham steak, this will be successful. It’s a dish where the russet sings, a perfect potato for this job.

While the dish would be beautiful with something more exotic like duck fat, I really loved the olive oil treatment—perhaps because it reminded me of the homemade thick potato chips my Greek grandfather would make for me. I used a cast-iron pan for the frying (and a splatter screen) and overcame my normal fry-phobic fear. As I removed the slices, I held them for a moment to drip off any extra oil then plopped them into the gratin dish. In three batches, each one speeding up a little as the oil level dropped and maybe crept up a little in temperature (watch this, and be prepared to drop the heat as needed), the oven heated up. My ham pieces began very geometric in perfect little cubes, but with the oven time the edges took on a nice sear, and the dish needed exactly 20 minutes in the oven.

My first thought as I took the dish out was how great it would have been to serve with fried eggs, but I had already made a Caesar-ish salad while it was baking and that worked perfectly (a half recipe will serve dinner for two with a similar side). Although I was able to slice the lengthwise slabs, I would be fine with cross sections since those probably toss more easily.

Delicious, simple and no doubt will be returning as a welcome dish all winter, weeknights and weekend mornings.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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  1. This is the kind of ham I grew up with—cured but not smoked. Called “picnics, they were grocery-store staples here in California, at least in the SF Bay Area. I loved them and didn’t even taste the smoked kind until I was in college. Now you don’t see them at all. I asked in the butcher section of the supermarket. Get this: they stopped carrying them because some ignoramus thought if they weren’t smoked, then they were raw and the store could get sued for selling them as ham. Only takes one dummy to affect a whole chain.

    Stepping down from my soapbox. 😉 Maybe I’ll try making one myself. Until then, I’ll try the mildest ham I can find. I have some nice schmaltz which I may try for this. I don’t think it would be too chicken-y but would really up the creamy quotient. Thanks for the idea!

    1. ruthie, I know and love exactly the ham that you describe, and its absence from markets is exactly the reason I rarely opt for ham. Love your idea of using schmaltz. Love it. I, too, think it would lend just the right richness to the recipe. Would love if you let us know how it goes.