Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins | Yield: 4-6 SERVINGS
This recipe is a must-try! Super easy to throw together using only pantry ingredients and ready on your table in under twenty minutes. The cheesy homemade sauce turns this simple dish a blast! Pair it with tender potatoes and savoury ham, you’ve got yourself the best dinner!
Ingredients
1 – 1 1/2 c. diced ham
7-8 medium potatoes, peeled and sliced 1/4” thick
1 1/4 c. chicken broth
2 1/2 c. Monterrey Jack Cheese, shredded
1/4 c. heavy cream
1/2 tsp dried parsley
1/4 tsp onion powder
1/2 tsp salt
1/2 tsp garlic
Cornstarch Slurry:
1 tbsp cold water
1 tbsp cornstarch
How to make Instant Pot Scalloped Potatoes and Ham
Step 1: Wash, peel, then slice the potatoes into 1/4 inch thickness using a mandoline if available.
Step 2: Toss the potatoes into the Instant Pot, add the diced ham, parsley, garlic, onion, salt, and chicken stock. Put the lid on and seal the valve. Set the IP to high pressure/manual for 1 minute. Do a quick release once the timer beeps.
Step 3: Transfer the potatoes and ham to a baking dish, leaving the liquid in the IP.
Step 4: Set the IP to “Saute”, then add in the heavy cream and shredded Monterrey jack cheese, stirring constantly to prevent the sauce from burning.
Step 5: Make the slurry by whisking the cornstarch with tbsp water until the lumps are gone. Pour this into the sauce in the IP, whisking continuously until the sauce has thickened.
Step 6: Once the sauce has thickened, pour this over the potatoes and ham. Gently stir to coat the potatoes and ham, then sprinkle with the half cup for Monterrey jack cheese.
Step 7: Place the baking dish into the preheated oven and broil on high for about 3 to 5 minutes until the top is golden brown.
Step 8: Serve the Instant Pot Scalloped Potatoes and Ham straight from the oven garnished with some fresh parsley. Enjoy!
Nutrition Facts:
YIELD: 6, SERVING SIZE: 1
Amount Per Serving: CALORIES: 479 | TOTAL FAT: 20g | SATURATED FAT: 12g | TRANS FAT: 0g | UNSATURATED FAT: 7g | CHOLESTEROL: 76mg | SODIUM: 1005mg | CARBOHYDRATES: 51g | FIBER: 5g | SUGAR: 4g | PROTEIN: 25g
Ingredients
- 1 - 1 1/2 c. diced ham
- 7-8 medium potatoes, peeled and sliced 1/4” thick
- 1 1/4 c. chicken broth
- 2 1/2 c. Monterrey Jack Cheese, shredded
- 1/4 c. heavy cream
- 1/2 tsp dried parsley
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp garlic
- Cornstarch Slurry:
- 1 tbsp cold water
- 1 tbsp cornstarch
Instructions
Step 1: Wash, peel, then slice the potatoes into 1/4 inch thickness using a mandoline if available.
Step 2: Toss the potatoes into the Instant Pot, add the diced ham, parsley, garlic, onion, salt, and chicken stock. Put the lid on and seal the valve. Set the IP to high pressure/manual for 1 minute. Do a quick release once the timer beeps.
Step 3: Transfer the potatoes and ham to a baking dish, leaving the liquid in the IP.
Step 4: Set the IP to “Saute”, then add in the heavy cream and shredded Monterrey jack cheese, stirring constantly to prevent the sauce from burning.
Step 5: Make the slurry by whisking the cornstarch with tbsp water until the lumps are gone. Pour this into the sauce in the IP, whisking continuously until the sauce has thickened.
Step 6: Once the sauce has thickened, pour this over the potatoes and ham. Gently stir to coat the potatoes and ham, then sprinkle with the half cup for Monterrey jack cheese.
Step 7: Place the baking dish into the preheated oven and broil on high for about 3 to 5 minutes until the top is golden brown.
Step 8: Serve the Instant Pot Scalloped Potatoes and Ham straight from the oven garnished with some fresh parsley. Enjoy!
