These are the ham and scalloped potatoes you want when you're hungry for food that feels old and familiar. Maybe it's something your grandma made.
You can still smell her kitchen.
See the linoleum counters worn from decades of use. A pan on the stove, with the burner turned low.
If you love scalloped potatoes but don't have the energy left for the long version, my shortcut method is perfect for you. They're full of all that creamy flavor with less fuss and only one pan to wash.
You can make them on the stovetop in one skillet — creamy, cozy, and perfect for using up leftover ham.
Nothing fancy. You can peel your potatoes or leave the skins on for extra texture and nutrition. Either way, this simple dinner is cozy, comfortable, and perfect for busy nights.
If you are looking for more easy, one-pan dinners, you might like my American Goulash, Sloppy Joes, Tater Tot Casserole, or Hamburger Noodle Hotdish.
Tip: This recipe works best in a nonstick skillet with a tight-fitting lid. It helps the potatoes cook evenly and keeps everything creamy without sticking. Slice the potatoes thin and evenly so they cook through at the same rate.
Add the seasonings, butter, and water, plus Knorr Vegetable Soup Base or, if you can find them, their vegetable bouillon cubes. Cover and simmer until the potatoes are tender, then stir in cream, ham, cheese, and some parsley for color. It is delicious!
I absolutely love Knorr's Vegetable Soup Base. In fact, I use it in so many recipes that I buy it online in their restaurant-size container that makes 11 gallons of broth. It also comes in cubes. I recommend the product enthusiastically!
When the potatoes are tender, the sauce will have cooked down a little and thickened from the potatoes' starch. Do not drain. Gently stir in about 1/2 cup of heavy cream using a rubber spatula.
Finally, gently fold in the shredded cheese and diced ham. I prefer sharp cheddar in the recipe, and I always recommend shredding it yourself from a block of cheese.
Bagged shredded cheese has some weird stuff on it to keep the shreds from sticking together, which also keeps the cheese from melting smoothly. In addition, it costs less to shred your own!
A personal recommendation: I've become a raving fan of a small Hormel Cure 81 ham. It has the same great hickory-smoked flavor as their whole ham, but it comes in a handy two to four-pound size that's pre-sliced. I use this awesome ham in casseroles like this one for stuffed baked potatoes, breakfast, and sandwiches. For this recipe, I dice it into about 3/4″ squares.
When you've added the ham and cheese to the potatoes, let the ingredients get to know each other and melt a little. I love to garnish food, so I always shake on a little parsley for color and save part of the shredded cheese to add at the last minute.
If you want the cheese to brown a little, pop the skillet under the broiler for a few minutes, but watch closely! Enjoy your cozy dinner of easy ham and scalloped potatoes!
This hearty skillet meal is great with a simple green vegetable like Green Beans, Peas, or Broccoli.
Persistence Salad - A delicious marinated vegetable salad you can modify according to your taste and the ingredients you have on hand. It keeps so well that we call it "Persistence Salad." It's good any time of the year!
Perfect Asparagus - Perfectly cooked, crisp-tender, fresh asparagus with a kiss of lemon, fast in the microwave!
Dinner rolls or Breadsticks from One Great Yeast Dough - https://gbskitchen.com/one-great-yeast-dough-recipe-makes-any-bread/
Lemon Blueberry Muffins - Here's a recipe for a dozen beautiful, tender lemony muffins bursting with fresh blueberries and topped with sparkly sanding sugar.
This recipe makes it easy to make scalloped potatoes and ham in a smaller batch and just one pan to wash! It's quick and delicious.
❓ FAQs
Can I use leftover ham in this recipe?
Yes, this is a great way to use leftover ham. Just dice it into bite-sized pieces and stir it in.
What kind of potatoes work best?
Yukon Gold or red potatoes work well because they hold their shape and turn creamy without falling apart.
Do I have to peel the potatoes?
No. Thin-skinned potatoes can be left unpeeled for extra texture and less prep.
How thin should I slice the potatoes?
Slice them thin and evenly so they cook at the same rate. About 1/8 inch is ideal.
Can I make this ahead of time?
Yes. You can make it ahead and refrigerate it. Reheat gently on the stovetop, adding a splash of milk if needed.
Can I bake this instead of cooking it on the stovetop?
Yes. Transfer to a baking dish and bake until hot and bubbly.
How do I keep the potatoes from sticking?
Use a nonstick skillet and keep it covered with a tight-fitting lid so the potatoes cook evenly.
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Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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No temperature! Should I cover!
Here you go Patty, please refer to the recipe card and instructions. 😉 Cover and simmer over medium heat for about 15 minutes or until the potatoes are tender. Do not drain.