My mother-in-law brought this over last week and it tastes absolutely incredible. The best part is it only takes 4 simple ingredients.

This oven baked 4-ingredient leftover ham and potato bake is exactly the kind of dish a generous Midwestern mother-in-law would drop off on a busy weeknight. It’s built around leftover ham and a bag of potatoes, plus just two pantry staples to pull everything together. The result is a bubbling, golden casserole with crispy edges of ham and fork-tender potatoes in a creamy, savory sauce. It’s practical, budget-friendly, and feels like it’s been in the family for years, even if you’re making it for the first time.

Serve this ham and potato bake straight from the glass baking dish with a simple green salad or steamed green beans to balance the richness. A side of roasted broccoli or a crisp cucumber salad also works nicely. If you’d like bread on the table, go for something crusty to swipe through the creamy sauce. It’s hearty enough to stand alone as a main dish, but it pairs well with a light dessert like fresh fruit or a scoop of sorbet afterward.

Servings: 4-6

4 cups leftover cooked ham, cut into 1/2-inch chunks

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the potatoes don’t stick and the edges crisp nicely.

In a small bowl or measuring cup, stir the kosher salt into the heavy cream until it’s evenly dissolved. This seasoned cream is your only seasoning, so taste it; it should be pleasantly salty and savory, like a light soup. Adjust the salt slightly if needed, keeping in mind the ham will add some saltiness, too.

Peel the potatoes and slice them into thin rounds, about 1/8–1/4 inch thick. Consistent thickness helps them cook evenly and become perfectly fork tender. If you slice ahead of time, keep them in a bowl of cold water to prevent browning, then drain and pat dry before layering.

Spread a thin layer of potato slices over the bottom of the prepared glass baking dish, overlapping them slightly like shingles. Sprinkle a small handful of ham chunks evenly over the potatoes.

Drizzle a few tablespoons of the seasoned cream over this first layer, making sure you hit the corners and edges. You don’t need to drown it; you’re aiming for a light coating that will seep down as it bakes.

Repeat the layering: potatoes, ham, then a drizzle of seasoned cream, until you’ve used all the potatoes and ham. Try to finish with a layer of potatoes on top, then pour the remaining seasoned cream evenly over the entire dish. Gently press down with your hands or the back of a spatula to settle everything and help the cream work its way between the slices.

Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. This covered time lets the potatoes steam and soften while the cream thickens into a rich sauce.

After 45 minutes, carefully remove the foil. Continue baking, uncovered, for 25–35 minutes, or until the top is lightly golden, the cream is bubbling around the edges, and a knife slides easily through the center of the potatoes. During this uncovered time, some of the ham on top will crisp up, giving you those browned, flavorful bits you want in every scoop.

If you’d like a deeper golden color and extra-crispy ham edges, move the dish to the upper third of the oven for the last 5–10 minutes of baking. Watch closely so the top doesn’t overbrown.

Remove the baking dish from the oven and let the casserole rest for at least 10–15 minutes before serving. This short rest lets the creamy sauce thicken slightly and makes it easier to scoop neat portions while still keeping the potatoes tender and the ham pieces crisp at the edges. Serve warm straight from the glass dish.

Because this recipe is intentionally just four ingredients, the variations are more about technique than adding new components. You can swap Yukon Gold potatoes for russets if you prefer a creamier, slightly buttery texture; russets will give you a softer, more classic gratin-style feel. If your leftover ham is very salty, reduce the salt in the cream and taste as you go. For a slightly lighter version, you can use half-and-half instead of heavy cream, but be aware the sauce will be a bit thinner and less rich; bake it uncovered for a few extra minutes to encourage some extra reduction. If you like a more pronounced browned top, slice the potatoes a touch thicker (closer to 1/4 inch), which lets them hold their shape while the upper layer crisps. For busy nights, assemble the dish a few hours ahead, cover, and refrigerate; let it sit at room temperature while the oven preheats, then bake as directed, adding 5–10 minutes if needed until the center is hot and the potatoes are tender. Leftovers reheat well, covered, in a 325°F (165°C) oven until warmed through, and the flavors often deepen by the next day.