When comfort food calls, this stewed potatoes and ham dish answers loud and clear. It’s hearty, fuss-free, and budget-friendly—made for chilly nights, post-holiday fridge raids, or whenever you crave something warm and familiar. Picture tender chunks of potato and smoky ham simmered in savory broth until everything melds into creamy perfection.

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This recipe is rooted in memory for me—straight from my grandma’s kitchen, where leftovers were never wasted and flavor was never measured. The scent of onions, ham, and butter gently stewing together meant dinner was close, and it was going to be good. This simplified version honors that feeling, but fits right into busy weeknights.

📋 Ingredients (Table Format)
Ingredient Amount
Unsalted butter (or bacon grease) 2 tablespoons
Onion (medium, diced) 1
Garlic (minced, optional) 2 cloves
Diced potatoes 4 cups (about 4 Russet or Yukon Gold)
Diced cooked ham 2 cups
Chicken broth (or water) 3 cups
Salt 1 teaspoon (adjust to taste)
Black pepper (ground) ½ teaspoon
Optional add-ins Bay leaf, chopped parsley, ¼ cup heavy cream
🔪 Instructions
1. Sauté the Aromatics
In a large Dutch oven or heavy pot, melt butter over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook another 30 seconds.

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