I’m a big fan of skillet suppers like this gluten-free Skillet Scalloped Potatoes with Ham and Peas recipe that I’m sharing today. I love skillet suppers all year long, but especially during the summer. You can get a wonderful one-dish meal and—bonus—you don’t have to turn on the oven. Who doesn’t love that?
So when I got a chance to check out my friend Alea Milham’s (Premeditated Leftovers) new cookbook, Prep Ahead Meals from Scratch: Quick and Easy Batch Cooking Techniques and Recipes That Save You Time and Money, I honed in on several skillet suppers including this Skillet Scalloped Potatoes with Ham and Peas recipe. If you’re a gfe reader, you know that I appreciate comfort food and every element of this recipe says comfort food to me. Delicious comfort food!
I’ve made scalloped potatoes in the oven many times—even with ham—but I’ve never thought of making them on the stove top. But Alea did!
This is really a terrific dish and it comes together easily. I’m a pea lover, but if you’re not, you can simply leave them out or perhaps substitute corn. I bet that would also yield a delicious dish!
I’ve talked about Alea’s cookbook before here on gfe—when it was offered as one of the prizes for March Muffin Madness. As I mentioned then, Alea herself has celiac disease and, therefore, lives gluten free.
I’ve even shared some of her wonderful gluten-free recipes here on gfe before (such as Lemon Chia Seed Muffins) and you’ll find many on her site. You’ll find mainstream recipes there as well and the recipes in her cookbook are written for a mainstream audience.
In this case, that means that most of the recipes are naturally gluten-free and for the ones that contain gluten, Alea notes gluten-free substitutions. I actually “consulted” some with Alea when she was writing her cookbook to make sure that all the gluten-free bases were covered and she was kind enough to mention me in her book. (Thanks, Alea!)
Prep Ahead Meals from Scratch: Quick and Easy Batch Cooking Techniques and Recipes That Save You Time and Money is really a terrific cookbook. It works with my gfe approach for sure.
The recipes and their photos make you want to get cooking and none of them are complicated. As you know, that’s my kind of cooking!
Please don’t be intimidated by the “prep-ahead” and “batch cooking” factors. Using this cookbook does not require you to do anything like cook a month’s worth of meals in a weekend. Alea’s methods simply allow you to get a jump on a meal and future meals if you’d like. Doing so is completely optional but, goodness, she shares some great and easy ideas on prepping ahead—ones you’ll definitely want to try!
This cookbook is divided into six chapters:
- Quick and Easy Chicken
- Tasty Pork on a Budget
- Simply Delicious Beef
- Fast, Filling Beans and Rice
- Flavorful Vegetables in Minutes
- Frugal Pantry Staples
You’ll find her versions of recipes that you’re familiar with—like Swedish Meatballs, Beef Burgundy, and Minestrone Soup—and other non-standard recipes that you will be anxious to try—Buffalo Ranch Chicken Squash Boats, Southwestern Sloppy Joes (with Beans), and Ham and Spinach Waffle Quesadillas.
The last chapter covers pantry mixes like Seasoned Salt, Taco Seasoning Mix, and Poultry Seasoning so you can make them yourself (lots of savings there!) and use them both in the recipes in Alea’s cookbook and in other recipes you make at home. For example, the homemade seasoned salt can be used in her Skillet Scalloped Potatoes with Ham and Peas recipe, which I’m sharing today, but I also know that I’d use it in recipes that I make all the time.
Giveaway of Prep Ahead Meals from Scratch
UPDATE: This giveaway is now closed. Thanks to all who entered! If you’d still like a copy of Prep-Ahead Meals, you can buy it on Amazon here.
Who wants a copy of Prep Ahead Meals from Scratch: Quick and Easy Batch Cooking Techniques and Recipes That Save You Time and Money? I’m giving away two copies! All you have to do is leave a comment—any comment—but I’d love to hear about any prepping ahead or batch cooking that you all do. Sometimes the things that we do along these lines—and do as second nature I might add—seem brilliant to others and when implemented make our lives much easier. So please share if you have any tips along these lines! Plus, there are two additional bonus entries if you choose to visit my gfe Facebook page or Alea’s Premeditated Leftovers Facebook page. Use the Rafflecopter widget below to record your entries. This giveaway ends Friday, August 12, at midnight Eastern. It is open to everyone everywhere.
Strategic Blogging Academy
Last, if any of you reading are fellow bloggers, you may be interested in Alea’s blogging course, Strategic Blogging Academy. This 12-week course is open periodically. I took this class a few months ago and was really amazed by all that I learned.
I’ve attended a lot of blogging conferences, other blogging courses and classes, but none packed in as much info in a clear, relatable manner as the Strategic Blogging Academy does. I learned things from Alea that I had never heard anywhere else.
In addition to lots of super valuable content (12 modules, 100 instructional videos, weekly Q&A session, a personal blog evaluation and direct one-on-one support as needed)—all by Alea, course participants are also welcome to join the Strategic Blogging Academy Facebook group where additional how-to videos and tips are shared on an ongoing basis.
Alea is extremely generous with her time and her knowledge—both in the Strategic Blogging Academy and in the Facebook group. If you need some help with blogging, definitely check out this course. I highly recommend it!
Skillet Scalloped Potatoes with Ham and Peas Recipe
- 1 tbsp (14 g) butter
- 1 cup (160 g) onion strips
- 6 medium red potatoes, thinly sliced
- ⅔ cup (160 ml) vegetable broth (ensure it’s gluten free) or water
- 1 tsp dried basil
- ¼ tsp seasoned salt (ensure it’s gluten free, like this one)
- pinch of ground black pepper
- 1 tbsp + 2 tsp (14 g) cornstarch
- 1 ½ cups (355 ml) milk] (or dairy-free milk, I used [full-fat coconut milk)
- 1 cup (150 g) diced ham
- 1 cup (130 g) frozen peas, thawed
- Heat the butter in a large skillet. Add the onions and cook over medium heat until the onions are tender and just beginning to brown.
- Spread the potatoes over the onions. Pour the broth over the potatoes and cook over medium heat until the broth begins to boil, 2 to 4 minutes.
- Lower the heat, sprinkle the spices over the tops of the potatoes, put a lid on the skillet and cook for 5 minutes. After 5 minutes, flip the potatoes over. Cover again and cook until the potatoes are fork-tender, 3 to 5 minutes.
- In a small bowl, whisk the cornstarch and a ¼ cup (60 ml) of the milk together. Slowly add the remaining milk while whisking continuously to remove any lumps.
- Add the ham, peas and milk mixture to the potatoes. Cook uncovered over medium-low heat until the sauce thickens and the ham and peas are heated through, approximately 5 minutes.
PREP-AHEAD TIP: You can cut the onions and potatoes 1 or 2 days in advance if you wish. Store the onions in a sealed container. Store the potato slices in a bowl, covered with water.Add the ham, peas and milk mixture to the potatoes. Cook uncovered over medium-low heat until the sauce thickens and the ham and peas are heated through, approximately 5 minutes.There is a recipe in the Pantry Staples chapter of Alea’s book for Seasoned Salt, but ready-made seasoned salt is fine.Recipe reprinted with permission of Alea Milham and Page Street Publishing.
Originally published August 6, 2016; updated June 9, 2018.