Scalloped Potatoes and Ham Pressure Cooker Recipe
This creamy and hearty dish features tender potato slices, diced ham, and a rich cheese sauce, combining comfort and ease together in a pressure cooker recipe.
Equipment
- 1 Pressure cooker
- 1 Baking dish
- 1 Skillet
Ingredients
Main ingredients
- 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
Instructions
Instructions
- 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.
Notes
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.