INSTANT POT SCALLOPED POTATOES AND HAM
Instant Pot Scalloped Potatoes and Ham is an incredible dinner or even a side dish for the holidays. A homemade cheesy sauce paired with tender potatoes and savory ham. Give this scalloped potato recipe a try today.
Provided by Kelsey Apley
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- Start by washing, peeling, and slicing your potatoes to 1/4 inch thick. I recommend using a mandoline.
- Once potatoes are thinly sliced toss them into the Instant Pot. Add in your diced ham, parsley, garlic, onion, salt, chicken stock, and place lid on the Instant Pot.
- Make sure the valve is set to sealing and do high pressure/manual for 1 minute. Once the timer goes off do a quick release.
- Remove all your potatoes and ham and place them in your baking dish. Make sure to leave all the liquid in the Instant Pot. This will be the base of your creamy cheesy sauce.
- Now you will turn your Instant Pot to saute and add in your heavy cream and shredded Monterey jack cheese. You need to stir constantly so it doesn't burn.
- Once the cheese is fully mixed and melted, go ahead and mix up your cornstarch and tablespoon of cold water. Then pour that in and again continuously stir. This will thicken the sauce.
- When the sauce is thick, pour over the potatoes and ham. Then gently stir the mixture to cover the potatoes and ham.
- Top with 1/2 cup Monterey jack cheese and then place your mixture in a preheated oven and broil on high. Cook anywhere 3-5 minutes until it becomes golden brown on the top.
- Remove from the oven, top with fresh parsley, and serve.
Nutrition Facts : ServingSize 1 g, Calories 479 kcal, Carbohydrate 51 g, Protein 25 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 76 mg, Sodium 1005 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 7 g
INSTANT POT SCALLOPED POTATOES WITH HAM
Instant Pot Scalloped Potatoes with Ham is a cheesy, creamy, hearty version of a traditional scalloped potato dish. And they are made in a fraction of the time, thanks to the instant pot! Scalloped potatoes are an easy weeknight meal all-in-one, or an amazing side dish to accompany your holiday meal. Your choice!
Provided by Kathleen Pope
Categories Holiday Side Dish
Time 21m
Number Of Ingredients 14
Steps:
- Peel potatoes and slice then ¼ inch thick - I use a Mandoline to make it quick and easy. Try and not go any thinner or thicker as they either will cook too fast, or not cook enough.
- Add potato slices to the pressure cooker pot in layers. Add the cut ham over the top of the potatoes.
- Sprinkle in the salt, pepper, onion powder, garlic powder, thyme and rosemary. Pour the broth evenly over the potatoes.
- Place the lid on the pot, seal the vent and press Pressure Cook/Manual button, set time for 1 minute (2 minutes for high altitude). Yes for one or two minutes, it will take about 12 minutes to come to pressure and they will be cooking during that time.
- Perform a quick release once the cooking has ended, once the pressure pin pops down, open the lid.
- Butter an 8x8 or 10x7" baking dish or spray with non-stick oil and move rack to 8" from broiler, preheat the oven to Broil 500 degrees F.
- Using a cooking spider or slotted spoon, carefully remove the potatoes and ham to a buttered 8x8 or 10x7 baking dish, trying to layer them as nicely as you are able, they won't be perfect. Leave as much liquid behind in the pot as possible.
- If not much broth is left, add additional ¼ - ½ cup of broth to Instant Pot and turn on the Saute function. Add 1 ½ cups of the cheese, heavy cream and the nutmeg to the liquid in the pot. Stir until melted and creamy, then turn off the IP and remove from cooker.
- Pour the the cheesy mixture evenly over the potatoes and set the baking dish under the broiler for 5-10 minutes or until cheese is browned and golden. Watch carefully, it can go from brown to burn quickly.
- Allow to sit for 10 minutes before serving, then garnish if desired with chopped fresh thyme or rosemary.
- Are they done? To see if they are finished warming, place a butter knife in the middle of the au gratin potatoes and hold for 30 seconds. When removed, if the knife is hot, they are ready. But if the knife is cold, they need more time.
Nutrition Facts : Calories 426 kcal, Carbohydrate 29 g, Protein 27 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 92 mg, Sodium 1270 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
BEST INSTANT POT® SCALLOPED POTATOES
Scalloped potatoes are the ultimate side dish. Try this quick and easy version made in minutes in your Instant Pot®!
Provided by Fioa
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine potatoes, vegetable broth, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer potatoes carefully to an 8-inch square oven-safe deep dish. Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Saute function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
- Broil in the preheated oven until golden, about 5 minutes.
Nutrition Facts : Calories 505.7 calories, Carbohydrate 43.7 g, Cholesterol 87.7 mg, Fat 27.4 g, Fiber 4 g, Protein 22.4 g, SaturatedFat 17.2 g, Sodium 852 mg, Sugar 1.3 g
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