Ham and Potato Skillet with Creamy Mustard Sauce
Ingredients
- 1 poundham (deli counter, sliced 1/4 inch thick)
- 1½ poundrusset potatoes
- 1 mediumyellow onion
- 3 tablespoonbutter
- 2 tablespoonall-purpose flour
- 1½ cupwhole milk
- 2 tablespoonDijon mustard
- 1 teaspoonfresh thyme (or 1/2 teaspoon dried)
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Cut 1.5 pounds russet potatoes into 3/4-inch cubes (no need to peel).
- 02
Dice 1 medium yellow onion.
Method
- 01
Heat a large skillet over medium-high heat. Add ham slices in a single layer and cook for 2–3 minutes per side until lightly browned and edges curl slightly. Transfer to a cutting board and cut into 1-inch chunks; set aside.
- 02
In the same skillet, melt butter over medium heat. Add diced onion and cook for 3–4 minutes until soft and translucent.
- 03
Sprinkle flour over the onion and stir constantly for 1 minute to form a paste.
- 04
Slowly pour in milk, stirring constantly to prevent lumps. Add mustard, thyme, salt, and pepper. Simmer for 2–3 minutes until the sauce thickens and coats the back of a spoon.
- 05
Add potatoes and ham chunks to the sauce. Stir gently to combine. Reduce heat to medium-low, cover, and simmer for 15–18 minutes, stirring occasionally, until potatoes are tender.
- 06
Taste and adjust seasoning. Serve hot.
Spice Tips
For subtle heat, whisk in 1/4 teaspoon cayenne or a pinch of smoked paprika with the mustard. A splash of dry sherry or apple cider vinegar adds brightness and cuts the richness of the sauce.
This dish reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days and warm gently over low heat with a splash of milk to restore creaminess.