Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 4 to 6 Servings
You can serve this as a main dish or a side dish! Potatoes and ham covered in cheese? I bet you already know how delicious they taste! Try this recipe now, and prepare to fall in love. Enjoy!
Ingredients:
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1–1 1/2 c diced ham
1/2 tsp garlic
1/4 tsp onion powder
1/2 tsp dried parsley
1/4 c heavy cream
7-8 medium potatoes, peeled and sliced 1/4 inch thick
1 1/4 c chicken broth
2 1/2 c Monterey Jack Cheese, shredded
1/2 tsp salt
Cornstarch Slurry:
1 tbsp cold water
1 tbsp cornstarch
Directions:
Place the potatoes under running water and wash them to remove any dirt. Peel and slice them into 1/4-inch cuts. Place them into the Instant Pot.
Add parsley, ham slices, chicken stock, onion, garlic, and salt into the pot with the potatoes. Stir everything until well incorporated.
Cover and seal the Instant Pot, then press the “Pressure Cook” button and cook for about a minute.
Do a quick release to remove the pressure, then remove the ham and potatoes from the pot. Place them into a baking dish.
Press the “Sauté” button on the Instant Pot, then add the shredded cheese and heavy cream. Stir everything until well blended. Stir in the slurry and simmer for about 2 minutes or until the texture of the sauce becomes thick. Add the sauce on top of potatoes and ham followed by 1/2 cup of Monterey Jack cheese.
Place the baking dish in the preheated oven and bake the casserole for 5 minutes or until they turn golden brown.
Remove from the oven, then sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 1g Calories: 479 kcal Carbohydrates: 51g Protein: 25g Fat: 20g Saturated Fat: 12g Polyunsaturated Fat: 7g Cholesterol: 76mg Sodium: 1005mg Fiber: 5g Sugar: 4g
Ingredients
- 1–1 1/2 c diced ham
- 1/2 tsp garlic
- 1/4 tsp onion powder
- 1/2 tsp dried parsley
- 1/4 c heavy cream
- 7-8 medium potatoes, peeled and sliced 1/4 inch thick
- 1 1/4 c chicken broth
- 2 1/2 c Monterey Jack Cheese, shredded
- 1/2 tsp salt
- Cornstarch Slurry:
- 1 tbsp cold water
- 1 tbsp cornstarch
Instructions
Place the potatoes under running water and wash them to remove any dirt. Peel and slice them into 1/4-inch cuts. Place them into the Instant Pot.
Add parsley, ham slices, chicken stock, onion, garlic, and salt into the pot with the potatoes. Stir everything until well incorporated.
Cover and seal the Instant Pot, then press the “Pressure Cook” button and cook for about a minute.
Do a quick release to remove the pressure, then remove the ham and potatoes from the pot. Place them into a baking dish.
Press the “Sauté” button on the Instant Pot, then add the shredded cheese and heavy cream. Stir everything until well blended. Stir in the slurry and simmer for about 2 minutes or until the texture of the sauce becomes thick. Add the sauce on top of potatoes and ham followed by 1/2 cup of Monterey Jack cheese.
Place the baking dish in the preheated oven and bake the casserole for 5 minutes or until they turn golden brown.
Remove from the oven, then sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.