Stovetop Scalloped Potatoes taste just like the layered version but cook in half the time of the original with none of the fussy preparation. Ready in just 20-minutes, this side dish is a great dish for busy families.
One of my absolute favorite comfort food dishes is Scalloped Potatoes with Ham.
I can remember coming home from school and seeing a casserole dish filled with slices of potatoes layered with ham and nestled in a delicious, creamy sauce. My mouth would instantly begin to water. While my Mom always baked hers in the oven (for what seemed like an eternity), I now make mine on the stove for a quick weeknight dish or easy holiday side.
Stove Top Scalloped Potatoes taste just like the layered version but cook in half the time of the original with none of the fussy preparation. It’s also a great way to use up leftover ham from a Baked Ham dinner.
Scalloped Potatoes Vs Potatoes Au Gratin
There’s always been some debate between what defines Scalloped Potatoes and Potatoes Au Gratin. Often the terms are used interchangeably but there is a difference between the two dishes.
Scalloped potatoes are a cream sauce based dish. The potatoes are usually sliced thinly like a gratin however what technically makes a dish ‘scalloped’ is the cream based sauce.
A gratin, however, is any vegetable dish that is topped with cheese and breadcrumbs and layered with butter and then baked until brown and crispy. A gratin is made with a variety of vegetables but most often cauliflower or potatoes.
Oven Vs. Stove Top Scalloped Potatoes
There’s no need to heat up the oven for this Scalloped Potatoes with Ham recipe featuring hot and bubbly cheddar cheese and smoky ham. Petite diced potatoes and ham are combined with a cream sauce and then broiled (optional) to a perfect golden brown.
Although the supermarket shelves are lined with “add water, heat, and serve” versions of scalloped potatoes, making them from scratch doesn’t have to take any more time. The prepackaged box kits for Scalloped potatoes need 25-minutes in the oven to bake — for the dehydrated potatoes to reconstitute and the dehydrated packet of sauce to thicken.
This version of scalloped potatoes is also ready in about 25 minutes and uses real ingredients and the differences in flavor and texture are immeasurable. Because I dice the potatoes and ham, there’s no tedious layering of the potatoes or ham slices.
The dish is so quick because I boil the potatoes while the sauce is being made, so it comes together very quickly. Then it’s just a quick (optional) 5-10 minute broil in the oven to brown up the top layer of cheese.
To be honest, most often I skip this step and go right to the table in just 20 minutes.
Looking for leftover ham recipes?
Loaded Ham and Cheese Breakfast Biscuits
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Stove Top Scalloped Potatoes with Ham
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 small onion , minced
- 2 medium garlic cloves , minced (about 2 teaspoons)
- 1 cup chicken stock
- 2 cups whole milk
- 1 teaspoon fresh thyme or parsley
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 4 pounds russet potatoes , peeled and diced into 1/2-inch cubes
- 1 pound ham , diced *See Notes
- 1 cup shredded cheddar cheese (about 4 ounces)
- 1/2 cup freshly-grated Parmesan cheese
- If finishing under the broiler, heat oven to broil. If not, skip this step.
- Add potatoes into a medium pot and fill with enough cold water to just covet the potatoes. Bring to a full boil on the stove. Boil the potatoes until fork tender, about 15 minutes.
- Meanwhile, in a large heavy-bottomed pot, melt the butter over medium-high heat, about 1 minute.
- Add onion and sauté until it turns soft and translucent about 2 minutes. Add garlic and sauté until fragrant, about 30 seconds. Whisk in the flour and cook for about 1 minute, stirring constantly.
- Add chicken stock, milk, thyme or parsley, salt, pepper, and bring to simmer. Add the cheese and stir to melt. Remove from heat and set aside.
- When the potatoes are tender, drain well and put them back into the pot and add the ham. Pour the warm cheese mixture over the potatoes and stir to combine. If desired, transfer to a serving or gratin dish for dinner service.
- If you are broiling the potatoes to brown the top, transfer the mixture to a 3-quart gratin dish and broil until the cream is bubbling around sides and top is golden brown, about 5 - 10 minutes.
- Perfect dish to make to use up left over ham from a big holiday meal.
- Diced ham pieces are sold by the whole hams in the grocery store. This recipe does not use sliced deli ham.
30 thoughts on “Stovetop Scalloped Potatoes with Ham”
Made it, skipped the parmesan and broiler. Love it and will repeat. Did add a little cayenne and might add crushed pepper or diced jalapeno next time; this is a definite keeper.Also, I didn’t have ham so used a very good Portuguese sausage. I will make a point to use ham next time.
I loved this dish! I did make some minor changes based on what I had. I usually drink almond milk so I subbed one can evaporated milk, subbed 1/2 teaspoon granulated garlic for the fresh. Used uncured ham and red onion and added 1/4 teaspoon crushed Rosemary. Served with a generous portion of buttered steamed broccoli. OMG! So good!
No need to avoid making scalloped potatoes anymore. This recipe is delicious. Walmart sells diced potatoes so I started with those and used the recipe as is. Came out great
This recipe made scalloped potatoes and EASY weeknight side I DONT have to make from a box! WIN:WIN
Recipe for stove top ham and scalloped potatoes calls for 1 cup chicken stock yet in the directions there is no mention of when to use it.
Looks like I wrote cream and milk instead of stock and milk. Good eye. Thank you for taking the time to bring this to my attention. I have updated the wording. I appreciate you pointing that out!
What an easy idea. Going to try this.
Thanks, Fernnie. I hope you do; it’s delicious. Come back and comment and let me know how it turned out!
Lovely blog! Love this idea.
Thanks! I hope you try it. :)
too heavy for Summer but look out winter. I am all over these!
looks great & so easy compared to the conventional scalloped potatoes. What an easy new idea.
thank you, Peggy.
Clever to do it on the stove top.
Thanks, Christie. The one thing that kept me from making them was how tedious they are. This really made a world of difference for me – and it cooks quicker than the boxed variety
I simply would like to give a huge thumbs up for the great info you have here on this post. I’ll be coming back to your blog for more soon.
My husband loves scalloped potatoes but I avoid making them whenever possible because like you say, they are in the for an eternity! Thanks, I’m going to try your version! (You have just made a very happy middle aged man!) Thanks!
My husband is always happy when he’s sees these are on the meal plan. :)
I have never made scallped potatoes but you make it look so easy and delicious.
This recipe is easily halved or quartered to give it a little taste as a side dish.
Scalloped potatoes were one of my favorites too! Surprised I’ve never tried it with ham before!
both versions are awesome but I like the smokiness from the ham.
Ahh this brings back memories as a child when I mom used to cook this on cold days. Looks great!
Thank you, Derek. Moms are the best! (Dad’s, too!) ;)
Yum! Scalloped potatoes are one of my favorite things, we always make them for the holidays. I love that you add the ham straight into them!
Yes, when we do, it’s usually left over ham from a holiday dinner or it makes a nice side dish.