Stovetop Scalloped Potatoes with Ham your family with love

These Stovetop Scalloped Potatoes with Ham recipe tastes just like the layered version but cooks in half the time of the original with none of the fussy preparation. Ready in just 20 minutes, this side dish will steal the spotlight!

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. 

Diced potatoes bathed in a rich cheese sauce, all cooked to perfection. Easy, quick, and utterly irresistible. Elevate your next meal with these delectable scalloped potatoes!

Ingredients for Stovetop Scalloped Potatoes

Each ingredient plays a pivotal role in creating a harmonious blend of flavors, textures, and aromas that make this stovetop scalloped potatoes recipe a delightful and satisfying culinary experience.

** You can find the full recipe ingredients and instructions on the printable recipe card below.

• Unsalted butter: The butter serves as the base for the roux, a mixture of fat and flour that thickens the sauce. It imparts richness and smooth consistency to the sauce. If you use salted butter, decrease the added salt by 1/4 tsp.
• All-purpose flour: The flour, when combined with butter, creates the roux that thickens the sauce. It helps achieve the desired creamy texture and consistency.
• Onion: The minced onion adds depth of flavor and a savory undertone to the dish. It’s a crucial aromatic component that enhances the overall taste.
• Garlic cloves: Minced garlic provides a pungent and aromatic element, elevating the dish’s flavor profile.
• Chicken stock: Chicken stock contributes a savory and umami-rich base, enhancing the overall taste of the sauce and infusing it with depth.
• Whole milk: Whole milk creates a luscious and creamy sauce, contributing to the dish’s comfort and luxurious texture.
• Fresh thyme or parsley: Fresh herbs like thyme or parsley bring a burst of freshness and earthiness, balancing the richness of the cheese and cream.
• Salt: Salt is essential for enhancing the flavors of all the ingredients and bringing out their best qualities.
• Ground black pepper: Black pepper adds a subtle kick and warmth, complementing the creaminess and richness of the sauce.
• Russet potatoes: The potatoes are the star of the dish, providing a hearty and satisfying base. Their starchiness also helps thicken the sauce as they cook.
• Ham: The ham introduces a savory and salty element, contrasting the creaminess and adding extra flavor and texture to the dish.
• Shredded cheddar cheese: Cheddar cheese adds a sharp and tangy flavor, and it contributes to the dish’s gooey, cheesy goodness.
• Parmesan cheese: Parmesan cheese brings a nutty and savory note, enriching the overall flavor profile of the dish and enhancing the cheesiness.

How to Make

You can serve these Stovetop Scalloped Potatoes with Ham straight from the stovetop or you may opt to broil it in the oven to elevate the baked cheese flavors.

** You can find the full recipe ingredients and instructions on the printable recipe card below.

1. If finishing under the broiler, heat the oven to broil. If not, skip this step.
2. 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.
3. Meanwhile, in a large heavy-bottomed pot, melt the butter over medium-high heat, for about 1 minute.
4. Add onion and sauté until it turns soft and translucent about 2 minutes. Add garlic and sauté until fragrant, about 30 seconds. Whisk [paid link] in the flour and cook for about 1 minute, stirring constantly.
5. Add chicken stock, milk, thyme or parsley, salt, and pepper, and bring to a simmer. Add the cheese and stir to melt. Remove from heat and set aside.
6. 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.
7. 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 the sides and the top is golden brown, about 5 – 10 minutes.

Scalloped Potatoes Vs Potatoes Au Gratin

There’s always been some debate about 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.  

Baked Vs. Stovetop Scalloped Potatoes with Ham

There’s no need to heat up the oven for this stovetop 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 dry 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.

I often skip this step and go right to the table in just 20 minutes.

Why this Recipe Works

This recipe triumphs with its ingenious stovetop method, ensuring tender, flavorful scalloped potatoes in record time. The secret lies in the precise balance of thinly sliced potatoes and velvety cheese sauce, resulting in a harmonious blend of textures and tastes. By bypassing the oven, you save time without compromising on taste or presentation. Whether it’s a weeknight dinner or a special occasion, these scalloped potatoes deliver satisfaction with every forkful, making your culinary experience truly exceptional.

Recipe Tips and Kitchen Tricks:

1. Prevent Browning: As you dice the potatoes, you can place them in a bowl of cold water to prevent browning while you work on the other steps.
2. Flavor Infusion: For extra flavor, consider using chicken or vegetable broth instead of chicken stock. You can also infuse the milk with extra herbs by heating it gently with the herbs before adding it to the roux.
3. Test for Doneness: Pierce a potato cube with a fork to check for tenderness. They should be soft but not mushy. Adjust cooking time if needed.
4. Sauce Consistency: The sauce should coat the back of a spoon. If it’s too thick, add a splash of milk; if it’s too thin, cook a bit longer to thicken.
5. Fresh vs. Dried Herbs: If using dried herbs instead of fresh, reduce the quantity by half, as dried herbs are more concentrated.

Stovetop Scalloped Potatoes with Ham Recipe Variations:

1. Bacon and Cheddar Twist: Replace the ham with crispy bacon pieces for a smoky flavor. Use sharp cheddar cheese for an extra tangy kick.
2. Loaded Scalloped Potatoes: Mix in cooked and crumbled sausage, along with diced bell peppers. Top with sour cream, chopped green onions, and a sprinkle of paprika.
3. Cheese Lover’s Dream: Use a mix of cheeses like Gruyère, Swiss, and fontina for a complex cheese flavor profile.
4. Spicy Kick: Incorporate diced green chilies or a pinch of cayenne pepper into the sauce for a spicy version.

Serving Suggestions:

scalloped potatoes are versatile and can be paired with a wide range of dishes, making them a crowd-pleaser for various occasions. Whether it’s a special celebration or a casual meal, these creamy and flavorful potatoes are sure to be a hit!

1. Roasted Meat Pairing: Serve alongside roasted chicken, turkey, beef, or pork for a comforting and hearty meal.
2. Grilled Favorites: Accompany grilled steak, sausages, or chops with these creamy scalloped potatoes for a delightful contrast.
3. Holiday Feasts: Elevate your holiday table by serving scalloped potatoes as a sumptuous side dish alongside the main course.
4. Brunch Extravaganza: Turn brunch into a special occasion by serving these potatoes with poached eggs, smoked salmon, and a fresh salad.
5. Potluck Contribution: Be the star of a potluck or gathering by bringing a pan of warm scalloped potatoes with your favorite protein dish.

Storing, freezing, and reheating instructions:

By following these storage, freezing, and reheating instructions, you can enjoy your stovetop scalloped potatoes with ham over several meals without compromising their quality and taste.

Storing:

1. Allow the scalloped potatoes to cool down to room temperature before storing.
2. Transfer any leftovers into an airtight container. If possible, divide them into individual portions for easier reheating.
3. Store the container in the refrigerator for up to 3-4 days.

Freezing:

1. If you plan to freeze the scalloped potatoes, it’s best to do so before baking the cheese topping, as freezing can affect the texture of dairy-based sauces.
2. Portion the cooled scalloped potatoes into freezer-safe containers or resealable freezer bags.
3. Press out any excess air to minimize freezer burn and seal the containers or bags tightly.
4. Label the containers with the date for easy tracking.
5. Freeze the scalloped potatoes for up to 2-3 months.

Reheating: Reheating from the Refrigerator:

1. For refrigerated leftovers, you can reheat them in the microwave or on the stovetop.
2. Microwave Method: Place a portion in a microwave-safe dish, cover it with a microwave-safe lid or microwave-safe plastic wrap, and heat in 1-minute intervals until heated through. Stir in between intervals for even heating.
3. Stovetop Method: Reheat in a covered skillet over low to medium-low heat, stirring occasionally to prevent sticking. You can add a splash of milk or cream to help maintain the creaminess.

Reheating from the Freezer:

1. Thawing: If you froze the potatoes without baking the cheese topping, thaw them in the refrigerator overnight.
2. Once thawed, follow the same reheating instructions as for leftovers from the refrigerator.
3. If you froze the potatoes with the cheese topping, you can bake them from frozen. Place the frozen portion in a preheated oven at 350°F (175°C) and bake for about 25-30 minutes, or until heated through and the cheese is melted and bubbly.

Note: Keep in mind that while reheating, the texture of the sauce may change slightly, but the flavors should still be delicious.

Frequently Asked Questions (FAQs):

Q: Can I use different types of potatoes? Yes, you can experiment with different potato varieties like Yukon Gold or red potatoes. Keep in mind that starchier potatoes will help thicken the sauce better.

Q: Can I make this recipe ahead of time? Absolutely! You can prepare the sauce and dice the potatoes ahead of time. Assemble the dish when you’re ready to cook. Leftovers can also be refrigerated or frozen.

Q: Can I use different cheeses? Certainly! Feel free to swap or combine cheeses according to your preference. Cheddar, Gruyère, Swiss, and Parmesan are all great options.

Q: How can I make this recipe gluten-free? To make the recipe gluten-free, use gluten-free all-purpose flour in the roux. Ensure that any other ingredients used, such as stock and ham, are also gluten-free.

Q: Can I add vegetables to the dish? Absolutely! Sautéed mushrooms, spinach, bell peppers, or even broccoli can be excellent additions to the layers.

Q: Can I omit the meat for a vegetarian version? Yes, you can omit the ham for a vegetarian version. Increase the amount of cheese or add extra vegetables for flavor and texture.

Q: Can I use different herbs? Certainly! Herbs like rosemary, sage, or even tarragon can provide unique flavors to the dish.

Wine & Cocktail Pairings

Wine Pairings:

1. Chardonnay: A buttery and oaked Chardonnay complements the creamy texture of scalloped potatoes. Its notes of vanilla and caramel harmonize with the dish’s flavors.
2. Sauvignon Blanc: The crisp acidity and citrusy notes of a Sauvignon Blanc provide a refreshing contrast to the richness of the dish, enhancing its flavors.
3. Pinot Noir: A light and fruity Pinot Noir works well with the ham and cheese, offering a balanced and elegant pairing.

Cocktail Pairings:

1. Classic Martini: The clean and crisp profile of a classic martini, made with gin or vodka, provides a sophisticated contrast to the creamy potatoes.
2. Bloody Mary: The savory and tangy flavors of a Bloody Mary complement the dish’s richness, while the spicy kick adds an exciting dimension.
3. Whiskey Sour: The sweet-tart notes of a whiskey sour can balance the flavors of the dish and add a touch of warmth and depth to the meal.

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Stove Top Scalloped Potatoes with Ham

Ronda Eagle | Kitchen Dreaming

We most often use leftover ham from a holiday dinner. However, diced, smoked ham is also readily available near the full-sized hams at the grocery meat counter.

5 from 4 votes

Print Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Dinner

Cuisine American

Servings 10 servngs

Calories 386 kcal

Ingredients

  

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• 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

Instructions

 

• 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.

Notes

1. Perfect dish to make to use up left over ham from a big holiday meal.
2. Diced ham pieces are sold by the whole hams in the grocery store. This recipe does not use sliced deli ham.

Nutrition

Serving: 11/10 portionCalories: 386kcalCarbohydrates: 39gProtein: 21gFat: 17gSaturated Fat: 8gCholesterol: 54mgSodium: 1132mgPotassium: 1003mgFiber: 3gSugar: 4gVitamin A: 311IUVitamin C: 12mgVitamin D: 1µgVitamin E: 1mgVitamin K: 4µgCalcium: 226mgFolate: 37µgIron: 2mgZinc: 2mg

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