Make Scalloped Potatoes On The Stovetop For A Quick And Easy Dinner
We love scalloped potatoes with ham, but sometimes, it seemed like a lot of trouble to make it for the two of us. Hooray! I found a way to make it in one skillet on the stovetop. This recipe is not just quick, it tastes amazing, and there’s only one pan to wash!
You can choose to peel the Russet or Yukon Gold potatoes or leave the skin on like I did here for maximum fiber and nutrition. Slice the potatoes, about 1/8 inch thick, directly into a non-stick skillet with a tight-fitting lid. I adore my Pampered Chef Simple Slicer for this job! I’ve had many years of great service from this kitchen workhorse!
I absolutely love my T-fal ten-inch skillet, and I can’t tell you how often I use it! It’s the best pan ever for my very popular goulash recipe! The best skillet for this scalloped potatoes recipe will be a non-stick skillet with a tight-fitting lid.
Add the seasonings, butter, and water, plus Knorr Vegetable Soup Base or their vegetable bouillon cubes if you can find them. Cover and simmer until the potatoes are tender, then stir in cream, ham, cheese, and some parsley for color. It is delicious!
Before the pandemic, I could always find the Knorr vegetable bouillon cubes in the store. I fell in love with the wonderful savory umami flavor profile, and they quickly became a kitchen staple for me. I use it in soups, sauces, and casseroles! It was exciting to know I could buy it in a restaurant-size package with a long shelf life. I recommend the product enthusiastically!
When the potatoes are tender, the sauce will have cooked down a little and gotten thicker from the starch in the potatoes. Do not drain. Gently stir in about 1/2 cup of heavy cream using a rubber spatula.
Just A Few More Minutes And Dinner Is Ready
Finally, gently fold in the shredded cheese and diced ham. I prefer sharp cheddar cheese in the recipe, and I always recommend that you shred 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 Kentucky Legend ham. It has the same great hickory smoked flavor as their whole ham, but it comes in a handy little 1.5- to 2-lb. 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 back part of the shredded cheese to add at the last minute.
- Four to five medium Russet potatoes, peeled or unpeeled, sliced about 1/8" thick. About four cups of sliced potatoes
- Water to barely cover the potatoes
- One heaping Tbsp of Knorr vegetable soup base or 1 large Knorr vegetable bouillon cube
- 2 Tbsp butter
- 1 Tbsp instant minced onion
- 1 tsp garlic powder
- Fresh cracked pepper to taste
- 1/2 cup heavy cream or more to taste
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 1/2 cups diced ham
- Parsley for garnish
- Put the sliced potatoes into a non-stick skillet with a tight-fitting lid.
- Add water, butter, vegetable bouillon, pepper, onion, and garlic.
- Cover and simmer over medium heat for about 15 minutes or until the potatoes are tender. Do not drain.
- Add heavy cream to the skillet and stir it in gently.
- Fold ham and cheese into the potatoes gently and let them cook on low heat for about five more minutes until everything is melty and warm.
- Garnish with some reserved cheese and parsley if desired. The dish is ready to serve.
- Pop the skillet into a 400-degree oven for a few minutes if you want the top browned.
Amount Per Serving: Calories: 685Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 123mgSodium: 998mgCarbohydrates: 67gFiber: 8gSugar: 6gProtein: 30g
If you want the more traditional look of oven-baked scalloped potatoes, pop the uncovered skillet in a 400-degree oven just long enough for the cheese to melt and brown a little. Your T-fal skillet can take the heat!
Of course, if you want a more beautiful presentation, you can move the scalloped potatoes into an oven-proof baking dish for the final step. Us? We’re happy to dish up right from the skillet for fewer dishes to wash! 😉 This dish reheats very well in the microwave or the oven.
I insist on having a vegetable at every meal, and most often, we have French-cut green beans, coleslaw, or peas on the side. Someday I swear I’ll get Papa to like broccoli because that would be a very tasty addition!
As you can tell, we love potatoes! Here are some of our most popular potato recipes! Colcannon, Hassleback Potatoes, Best Cheesy Potato Casserole, Easy Baked Potato Soup. What is your favorite way to eat potatoes?
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