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5.0 from 15 votes

Quick and Easy Scalloped Potatoes and 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!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
21 mins
Servings: 6 -8 servings
Calories: 444 kcal
Course: Side Dish
Cuisine: American

Ingredients

For the Potato & Ham Mixture
  • 2 pounds russet or Yukon Gold potatoes peeled, sliced ¼ thick
  • 1 1/2 cups smoked ham (uncured) diced into cubes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • ½ teaspoon fresh thyme chopped (optional)
  • ½ teaspoon fresh Rosemary chopped (optional)
  • 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 fresh thyme chopped for garnish (optional)

Instructions

    Cup of Yum
  1. 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.
  2. Add potato slices to the pressure cooker pot in layers. Add the cut ham over the top of the potatoes.
  3. Sprinkle in the salt, pepper, onion powder, garlic powder, thyme and rosemary. Pour the broth evenly over the potatoes.
  4. 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.
  5. Perform a quick release once the cooking has ended, once the pressure pin pops down, open the lid.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Allow to sit for 10 minutes before serving, then garnish if desired with chopped fresh thyme or rosemary.
  11. 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

  • Make-Ahead | You can prepare this entire recipe all up to the point of placing the dish in the oven. At that point, cool completely, cover well and store in the fridge or freezer until you are ready to place in the oven and serve!
  • High Altitude | Things take a bit longer to cook at high altitude in the instant pot, I'm at 5280 and needed an additional minute to cook for a total of 2 minutes. Adjust as needed, you can always put it back under pressure if they potatoes are not soft. 
  • instant pot
  • Storage
  • Leftovers | For leftovers of the potatoes recipe, cool completely then place in an airtight container and store in the refrigerator for up to 5 days.
  • Freezing | If desired, the entire baking dish may be frozen for up to 3 months if well sealed. I suggest wrapping the dish in plastic wrap first, then in aluminum foil.
  • Reheat | Remove the cooked potatoes from the fridge or freezer and allow them to come to room temperature before placing them in the oven.
  • Then warm for about 30-60 minutes at 375 degrees. Remove the foil for the last 10 minutes to brown the top of the easy scalloped potatoes. The cheesy potatoes should be bubbly around the edges and warmed in the center.
  • Gluten-Free | This dish is naturally gluten-free but be sure to check all of your ingredient labels for hidden gluten. 
  • Vegetarian Option | Leave out the ham and use vegetable broth. 

Nutrition Information

Serving 1serving Calories 444kcal (22%) Carbohydrates 29g (10%) Protein 27g (54%) Fat 25g (38%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 97mg (32%) Sodium 1363mg (57%) Potassium 806mg (23%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 869IU (17%) Vitamin C 9mg (10%) Calcium 589mg (59%) Iron 2mg (11%)

Nutrition Facts

Serving: 6-8 servings

Amount Per Serving

Calories 444

% 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.