Instant Pot Scalloped Potatoes and Ham: A Quick & Delicious Meal

Alright, foodies, listen up! Julian here, your resident culinary shortcut queen, ready to drop a truth bomb: Scalloped potatoes and ham don’t have to be an all-day affair. Nope. We’re doing it the *insanely* easy way with the Instant Pot. Get ready for creamy, cheesy, comforting goodness in a fraction of the time. This is the ultimate weeknight dinner hack, and I’m about to let you in on all the secrets. Consider this your permission slip to ditch the complicated recipes and embrace the delicious shortcut.

Why You’ll Love This Instant Pot Scalloped Potatoes and Ham

Seriously, where do I even begin? This isn’t just about speed; it’s about flavor and texture, too. The Instant Pot cooks the potatoes perfectly, infusing them with flavor, and the ham adds that salty, savory kick that just *works*. And that cheese sauce? Forget about it. It’s rich, creamy, and coats every single slice of potato like a dream. This recipe is a total game-changer.

• Speed Demon: Ready in under an hour? Yes, please!
• One-Pot Wonder: Less cleanup? Double yes!
• Crowd-Pleaser: Everyone loves scalloped potatoes and ham, even the picky eaters.
• Effortless Elegance: Impress your friends and family without breaking a sweat.

Ingredients

• 7-8 medium potatoes: Peeled and sliced 1/4 inch thick. Yukon Golds or Russets work great.
• 1 1/4 cup chicken broth: Adds flavor and helps the potatoes cook evenly.
• 1/4 cup heavy cream: For that extra richness and creaminess.
• 1 – 1 1/2 cup diced turkey ham: Adds a savory, smoky element.
• 2 1/2 cups Monterey Jack Cheese: Shredded. Melts beautifully and adds a mild, creamy flavor.
• 1/2 teaspoon dried parsley: For a touch of freshness and color.
• 1/2 teaspoon garlic powder: Because everything’s better with garlic.
• 1/4 teaspoon onion powder: Adds a subtle savory depth.
• 1/2 teaspoon salt: Enhances the flavors.
• 1 tablespoon cornstarch: To thicken the cheese sauce.
• 1 tablespoon cold water: To make a slurry with the cornstarch.

How to Make Instant Pot Scalloped Potatoes and Ham: Step-by-Step

Alright, let’s get down to business. Here’s the foolproof way to make this magic happen:

1. Prep the Potatoes: Start by washing, peeling, and slicing your potatoes to 1/4 inch thick. I highly recommend using a mandoline for consistent slices.
2. Layer in the Instant Pot: Once potatoes are thinly sliced toss them into the Instant Pot. Add in your diced turkey ham, parsley, garlic powder, onion powder, salt, chicken stock, and place lid on the Instant Pot.
3. Pressure Cook: Make sure the valve is set to sealing and do high pressure/manual for 1 minute. Yes, *one* minute. Trust me. Once the timer goes off do a quick release.
4. Transfer to Baking Dish: Remove all your potatoes and turkey ham and place them in your baking dish. Make sure to leave all the liquid in the Instant Pot. This will be the base of your creamy cheesy sauce.
5. Make the Cheese Sauce: Now you will turn your Instant Pot to saute and add in your heavy cream and shredded Monterey jack cheese. You need to stir constantly so it doesn’t burn.
6. Thicken the Sauce: Once the cheese is fully mixed and melted, go ahead and mix up your cornstarch and tablespoon of cold water. Then pour that in and again continuously stir. This will thicken the sauce.
7. Combine and Bake: When the sauce is thick, pour over the potatoes and turkey ham. Then gently stir the mixture to cover the potatoes and turkey ham. Top with 1/2 cup Monterey jack cheese and then place your mixture in a preheated oven and broil on high. Cook anywhere 3-5 minutes until it becomes golden brown on the top.
8. Serve and Enjoy: Remove from the oven, top with fresh parsley, and serve.

Pro Tips for Scalloped Potato Perfection

Okay, so you’ve got the basics down. Now, let’s talk about those little tweaks that take this dish from ‘good’ to ‘OMG!’

• Potato Choice: Yukon Golds are my go-to for their creamy texture, but Russets work too. If you use Russets, rinse the sliced potatoes in cold water to remove excess starch, which will prevent them from sticking together.
• Slice Thickness: Consistency is key! Aim for 1/4-inch slices for even cooking. A mandoline is your best friend here.
• Don’t Overcook: One minute in the Instant Pot is all you need. Any longer, and you’ll end up with mushy potatoes.
• Cheese, Please!: Monterey Jack melts beautifully, but feel free to experiment with other cheeses like cheddar, Gruyere, or even a little bit of smoked Gouda.
• Broil with Caution: Keep a close eye on the potatoes while they’re under the broiler. They can go from golden brown to burnt in seconds.

Common Mistakes (and How to Avoid Them)

We’ve all been there. A recipe seems foolproof, and then… BAM! Disaster strikes. Here’s how to dodge the most common scalloped potato pitfalls:

• Mushy Potatoes: Overcooking is the enemy. Stick to the one-minute cook time in the Instant Pot.
• Clumpy Cheese Sauce: Stir, stir, stir! Constant stirring is crucial to prevent the cheese sauce from clumping. Also, make sure your cheese is fully melted before adding the cornstarch slurry.
• Bland Flavor: Don’t be shy with the seasonings! Taste the sauce as you go and adjust the salt, garlic powder, and onion powder to your liking.
• Burnt Top: Keep a close watch when broiling. If the top is browning too quickly, move the dish to a lower rack or tent it with foil.

Scalloped Potatoes and Ham Variations: Let’s Get Creative!

Want to mix things up? Here are a few delicious variations to try:

• Smoked Paprika: Add a pinch of smoked paprika to the cheese sauce for a smoky, savory twist.
• Jalapeño Kick: Dice up a jalapeño and add it to the potato mixture for a spicy kick.
• Caramelized Onions: Sauté some sliced onions until caramelized and add them to the potato mixture for a sweet and savory flavor.
• Bacon Bliss: Cook some bacon until crispy, crumble it, and sprinkle it over the top of the potatoes before broiling.
• Vegetarian Delight: Skip the ham and add some sautéed mushrooms, spinach, or broccoli for a vegetarian version.

Storage and Reheating Tips

Got leftovers? Lucky you! Here’s how to store and reheat them like a pro:

• Storage: Let the potatoes cool completely, then cover them tightly with plastic wrap or transfer them to an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheating: Preheat your oven to 350°F (175°C). Cover the potatoes with foil and bake for 20-25 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as creamy.

Frequently Asked Questions (FAQ)

Still have questions? I’ve got answers!

• Can I use a different type of cheese?: Absolutely! Cheddar, Gruyere, and smoked Gouda are all great options.
• Can I make this ahead of time?: Yes, you can assemble the potatoes ahead of time and store them in the refrigerator for up to 24 hours before cooking. Just add a few extra minutes to the cooking time.
• Can I freeze this?: I don’t recommend freezing scalloped potatoes, as the texture can change when thawed.
• What if I don’t have an Instant Pot?: You can also make this recipe in the oven. Layer the potatoes and ham in a baking dish, pour the cheese sauce over the top, and bake at 350°F (175°C) for 45-60 minutes, or until the potatoes are tender.

Serving Suggestions: Complete the Meal!

Scalloped potatoes and ham are a delicious meal on their own, but here are a few ideas to round out the menu:

• Green Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich potatoes.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are all great choices.
• Crusty Bread: For soaking up all that delicious cheese sauce!
• Dessert: A light dessert like fruit salad or a lemon sorbet is the perfect ending to this comforting meal.

So there you have it! My insanely easy Instant Pot Scalloped Potatoes and Ham recipe. It’s the ultimate hack for a quick, delicious, and impressive meal. Now go forth and conquer your kitchen! And remember, cooking should be fun, not a chore. Cheers! 🥂