Instant Pot Scalloped Potatoes
Ingredients
The potatoes and ham
-
2
lbs
Potatoes, sliced ¼" thick
-
5
oz
Smoked Cooked Ham, thin sliced and cubed
-
½
tsp
Kosher Salt
-
¼
tsp
Pepper
-
¼
tsp
Onion Powder
-
½
tsp
Garlic Powder
-
½
tsp
Fresh Thyme Leaves (optional)
-
1
cup
Broth (low sodium chicken or vegetable)
The cheese sauce
-
2 ½
cups
Monterey Jack Cheese, shredded, divided
-
¼
cup
Heavy Cream (or half and half)
-
¼
tsp
Nutmeg (optional)
Instructions
- Peel and slice the potatoes ¼" thick and add them to the pressure cooker.
- Cut the ham into strips and then into squares, adding them to the pot.
- Sprinkle in the salt, pepper, onion powder, garlic powder, and thyme leaves if using.
- Pour in the broth.
- Seal the pot and set to cook on high pressure for 1 minute.
- Perform a quick release when the cooking cycle ends and open the lid.
- Carefully transfer the potatoes to a baking dish, leaving the liquid in the pot.
- Preheat the oven's broiler to 400°.
- Turn on the Sauté setting of the pressure cooker and add 1 ½ cups of cheese, heavy cream, and nutmeg to the liquid, stirring until melted.
- Pour the cheese mixture over the potatoes, then sprinkle the remaining cheese on top.
- Broil for 5-10 minutes until the cheese is browned to your liking.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
197
Total fat
10g
Total carbohydrates
18g
Total protein
12g
Sodium
500mg
Cholesterol
30mg
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