Quick and Easy Scalloped Potatoes and Ham
User Reviews
5
Quick and Easy Scalloped Potatoes and Ham
Description
This recipe begins with thinly sliced russet or Yukon Gold potatoes layered in a pressure cooker pot with diced smoked ham and a seasoning mix including kosher salt, black pepper, onion powder, garlic powder, thyme, and rosemary. Pouring broth over the layers adds moisture needed for cooking. The brief pressure cook step softens potatoes quickly while melding flavors.
After pressure cooking, the potato and ham mixture is transferred to a buttered baking dish, topped with a creamy layer made of shredded gruyere cheese, heavy cream, and optional nutmeg, then broiled at high heat. This final step browns and bubbles the cheese topping, adding texture contrast with a creamy interior.
The dish suits a comforting main or side, pairing well with salads or vegetables. It can be prepared ahead and reheated, with storage guidance provided for refrigerated leftovers or freezing the entire baking dish for future meals.
Adjustments for high-altitude cooking include increased pressure cooking time, and gluten-free diets are supported by the naturally gluten-free ingredients when labels are confirmed.
Ingredients
For the Potato & Ham Mixture
- 2 pounds russet potato peeled, sliced ¼ thick, or Yukon Gold potato
- 1 1/2 cups smoked ham diced into cubes, uncured
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- ½ teaspoon thyme chopped (optional, fresh
- ½ teaspoon rosemary chopped (optional, fresh
- ¼ teaspoon onion powder
- 1-1 ½ cups broth chicken or vegetable broth
Cheesy Mixture (after pressure cooking)
- 2 ½ cups gruyere cheese shredded, divided (see variations for other cheeses)
- ¼ cup heavy cream may substitute with half and half
- ¼ teaspoon nutmeg fresh ground is best, optional
- 1-2 tablespoons butter optional
- 1 prig thyme chopped for garnish (optional, fresh
Instructions
- 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.
Notes
- This dish can be assembled ahead and refrigerated or frozen before baking for convenient meal prep.
- Increase pressure cooking time by 1 minute at high altitudes to ensure potatoes cook through.
- Store leftovers in an airtight container refrigerated up to 5 days; freeze the whole dish wrapped for up to 3 months.
- Reheat thawed or refrigerated casserole at 375°F until warmed through and bubbly, uncovering near the end to brown the top.
- Ensure all ingredients are gluten-free by checking labels; omit ham and substitute broth for a vegetarian version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 444kcal | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 97mg | 32% |
| Sodium | 1363mg | 57% |
| Potassium | 806mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 869IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 589mg | 59% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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