You catch the smell through the steam vent and suddenly you are starving. The scent of rich cream mixed with ham and tender potatoes kinda claws at your appetite, making it impossible to ignore. You start scanning the kitchen, wondering if dinner is already ready or still cooking away.

Steam rising from creamy scalloped potatoes and ham in baking dish — Creamy scalloped potatoes and ham steaming fresh from the oven, a comforting blend.

The float valve on your pressure cooker hisses a little. You feel that pressure build in the pot, promising that soon you gonna have a meal that's all creamy, cheesy, and hearty. The anticipation is half the fun honestly, y'all.

By the time you release the steam slow and easy, you notice the bubbling browned top and that tender pull you crave. The mix of melted cheese and chunks of ham just invites you to dig in. It's comfort food that works so well when you're kinda pressed for time but want something homemade.

Why This Recipe Works Every Single Time

Perfect broth depth from the mix of half-and-half and heavy cream keeping things moist and rich.
Tender pull achieved by layering thin potato slices with ham and slow release for just right doneness.
Float valve pressure build ensures the dish cooks evenly while locking in all the flavors.
Simple layering means even cooks and a bubbly, golden cheesy top every time.
Mix of two cheeses adds a nice melty texture and sharpness that makes each bite interesting.

What Goes Into the Pot Today

2 tablespoon butter, plus extra to grease your pan nicely
1 yellow onion, finely chopped for sweetness
3 cups diced ham, the star protein bringing savory flavor
1 ½ cups half-and-half, adds creaminess to the mix
1 ½ cups heavy cream, for that rich broth depth
¼ cup flour, helps to thicken and hold everything together
Black pepper, to taste and give a little kick
3 pounds russet or Yukon Gold potatoes, washed clean and sliced thin
1 cup grated cheddar cheese, sharp and melty
1 cup grated Monterey Jack cheese, smooth and gooey

Ingredients for scalloped potatoes and ham including butter, onion, cream, and ham — Fresh ingredients prepared for the comforting scalloped potatoes and ham.

Your Complete Cooking Timeline

Preheat your oven to 375 degrees Fahrenheit so it's ready for those final steps.
Grease a baking dish with butter so nothing sticks and the edges get crispy.
Melt 2 tablespoons butter in a skillet over medium heat, then sauté your chopped onions until they turn translucent and smell sweet.
In a large bowl, whisk together the half-and-half, heavy cream, and flour until the mixture is smooth and ready to pour.
Start layering in the baking dish with half your sliced potatoes, then add half the diced ham and sautéed onions. Sprinkle some black pepper over the layers.
Pour half of the creamy mixture over the layers, then sprinkle with half the grated cheese. Then repeat that layering again with the rest of your ingredients.
Cover the dish with foil and pop it in to bake for 30 minutes. After that, remove the foil and bake for another 15 minutes until the top looks golden and bubbly. Let it rest for 10 minutes before you dig in.

Quick Tricks That Save Your Time

Slice your potatoes thin with a mandoline or sharp knife to get the tender pull faster.
Sauté the onions while you prep the potatoes to save time and boost flavor.
Mix your cream and flour ahead of time so you can pour it on easily without lumps.
Use the slow release valve on your pressure cooker so you don't lose any delicious broth depth or cause splatter.

When You Finally Get to Eat

You notice the golden bubbly top with bits of crispy cheese that look so inviting. The aroma of creamy sauce mixed with ham fills your senses.

That first forkful pulls up tender slices of potato with melty cheese stretching out just right. The ham surprises you with a nice savory pop in every bite.

You feel the warmth spread as you eat, kinda like the dish is hugging you from the inside. It's exactly what you want when you're craving comfort food.

Each bite makes you want a little more, and you recall how simple ingredients can come together to make something really satisfying and filling.

Golden bubbly scalloped potatoes with ham fresh out of oven ready to serve — The final golden bubbly scalloped potatoes and ham, perfect for serving and savoring.

Making It Last All Week Long

Refrigerate leftovers in an airtight container and they'll stay tasty for about 3 to 4 days.
Freeze portions in meal-sized containers with a tight lid to keep that broth depth from drying out.
Reheat in the microwave or oven by warming slowly to keep the tender pull and cheese texture intact.
Refresh leftovers with a sprinkle of cheese on top before reheating to get a little freshness back.

What People Always Ask Me

Q How thin should I slice the potatoes?
A Aim for about ⅛ inch thick slices so they cook evenly and get that tender pull you want. Try the Carrot cake cupcakes for a delicious pressure cooker dessert experience.
Q Can I use a different cheese?
A Y'all can swap in mozzarella for a milder taste or pepper jack if you want some spice. For quick and easy meals, see our Chicken Philly Cheesesteak recipe.
Q Is it okay to use leftover ham?
A Totally! Leftover ham works great. Just dice it up and layer in like the recipe says. Our Guinness beef stew also uses leftovers wonderfully for a hearty meal.
Q What if I don't have half-and-half?
A You can mix equal parts milk and heavy cream to make a close substitute.
Q Can I make this vegetarian?
A Sure thing. Just ditch the ham and add mushrooms or cooked veggies instead for that hearty feel.
Q What's the best way to handle the slow release?
A Let the pressure come down naturally by turning off the heat and waiting for the float valve to drop before opening. It keeps the broth depth and tender texture intact.