Scalloped potatoes and ham with all their creamy, cheesy goodness is the perfect meat and potatoes dish. Truly, this recipe is comfort food at its finest.
Why this Ham and Scalloped Potatoes recipe is great
I absolutely LOVE potatoes, all potatoes in all forms with all their carby deliciousness! So clearly this easy scalloped potato recipe speaks to my heart. Tender potatoes swimming in a rich and flavorful cream sauce and topped with cheese might actually be as good as it gets for me!
Making this recipe in the Instant Pot means seriously cutting down the baking time! But if you don’t have an instant pot, or would rather do it the traditional way, no sweat! This recipe can easily be made on the stove! So keep reading and let me teach you how to make scalloped potatoes and ham the quick and way!
What you’ll need for Cheesy Scalloped Potatoes and Ham
- Potatoes- I usually use russets for this recipe, but red would work just fine as well.
- Chopped Ham- This is a great post Easter meal because it is a great way to use up leftover ham! But I can’t only have this meal once a year, so I like to buy pre-diced ham. It is usually found near the bacon in the grocery store.
- Yellow Onion
- Chicken Broth
- Garlic Powder
- Milk- If you want to go full on decadent and use cream here you can, but this recipe is plenty creamy with just plain old milk.
- Sharp Cheddar Cheese- This ingredient is totally optional. You could use a different cheese, like swiss, or no cheese at all if you prefer. I personally love the texture of broiled cheese on top. So I am super pro cheese in this recipe…and in life if I’m being honest.
- Salt and Pepper
Difference between Scalloped and Au Gratin Potatoes
The main difference between scalloped potatoes and Au Gratin potatoes is the cheese. Au Gratin potatoes have a sauce thickened with cheese, and scalloped potatoes have a cream sauce and are sometimes topped with cheese.
How to make Instant Pot Scalloped Potatoes and Ham
Start off by washing and peeling your potatoes. Slice them between 1/8 and 1/4 of an inch thick, but try your best to keep them at about the same thickness. This will ensure that all the potatoes cook the same and end up with the same texture.
Add the chicken broth, diced onions and garlic powder to the Instant Pot. Place the sliced potatoes and ham into the steamer basket and add the basket to the pot. Lock the lid in place and cook on manual HIGH for 0 (zero) minutes. When the time is up, quick release the pressure, remove the steamer basket and set it aside.
Leave the broth in the pot and turn the pressure cooker to saute mode. In a small bowl, mix the melted butter and four into a paste and then add it to the chicken broth. Whisk the paste into the chicken broth until it begins to thicken.
Add the milk to the pot and continue to whisk until the sauce has thickened again, usually 5-10 minutes. Season it with salt and pepper to taste.
Here is where the magic happens! It is like a creamy potato lasagna! Pour 1/3 of the sauce onto the bottom of your baking dish and layer in half of the sliced potatoes and ham. Repeat with another 1/3 of the sauce and the rest of the ham and potatoes. Now top it with the remaining sauce and cheese if desired.
Broil the potatoes until the top is bubbly and golden brown. The potatoes don’t have to be in the oven long because you have already cooked the potatoes through in the Instant Pot. If you can, try to let the potatoes cool for about 10 minutes before eating.
Ham and Scalloped Potatoes Substitutions & Variations
Can this Cheesy Scalloped Potatoes and Ham Recipe be made without the Instant Pot?
You can ABSOLUTELY make this recipe in a sauce pan by sauteing the diced onions with butter until the onions are cooked and translucent. Add the flour and whisk into a roux for 2 minutes or until the roux starts to brown slightly.
Add the broth, milk, garlic, salt and pepper and continue to whisk until the sauce has thickened.
Follow the layering instructions above, but instead of precooked potato you will layer with raw potato instead.
Cover your potatoes with foil and bake at 350 degrees for 50 minutes, then uncover them and bake for an additional 15.
There you have it, the most delicious scalloped potatoes and ham. Rich, creamy, and faster than you ever dreamed possible!
What Goes With Scalloped Potatoes?
Scalloped potatoes are a classic side dish that pairs well with a variety of main dishes. Here is a list of things that can go well with scalloped potatoes:
- Chuck Roast in Instant Pot – Cooking With Karli
- Instant Pot Shredded Beef – Cooking With Karli
- Instant Pot French Dip Sandwiches – Cooking With Karli
- BEST French Dip Sliders – Cooking With Karli
- Perfect Instant Pot Chicken Tenders (Fresh or Frozen) – Cooking With Karli
- Best Ever Crockpot Ham Recipe – Cooking With Karli
Easy Scalloped Potatoes and Ham Storage
To store leftover scalloped potatoes and ham, follow these steps:
- Allow the potatoes to cool completely to room temperature.
- Transfer the potatoes to an airtight container, such as a resealable plastic bag or a glass storage dish with a lid.
- Label the container with the contents and the date, and store in the refrigerator for up to 4 days.
Can you bake scalloped potatoes ahead of time and reheat?
Yes, prepare the scalloped potatoes according to the recipe and cook as recommended. Let the potatoes come to room temperature and then store them in a airtight container. Store them for up to 4 days and when ready to reheat, put them in an oven at 350°F (175°C) for 20-30 min. You may need to add a final layer of cheese after reheating the potatoes.
FAQs for Instant Pot Scalloped Potatoes
There are a few potential reasons why the scalloped potatoes might not get soft. If the potatoes are cut too thick then they won’t cook all the way through. They should be cut to 1/8 inch. If you don’t allow you potatoes to cook long enough, they will remain hard. Scalloped potatoes are typically baked in a covered dish which helps cook evenly and trap in moisture.
Yes, you can peel and slice potatoes ahead of time for scalloped potatoes. It is important to store them correctly to prevent them from turning brown and loosing their texture. Place them in a bowl and cover the potatoes with cold water. Cover the bowl with plastic wrap and refrigerate until ready to use. The precut potatoes should be used within 24-48 hours.
Similar Recipes to try:
Instant Pot Scalloped Potatoes with Ham
- 6 medium potatoes peeled and thinly sliced
- 1 1/2 cups chopped ham
- 1/3 cup yellow onion finely diced
- 3/4 tsp garlic powder
- 1 cup chicken broth
- 1/3 cup butter room temperature
- 1/3 cup all purpose flour
- 2 cups milk
- salt and pepper to taste
- 1 cup sharp cheddar cheese optional
- Wash, peel and slice the potatoes. Slice the potatoes somewhere in between 1/8 and 1/4 of an inch thick.
- Add the chicken broth, onion and garlic powder, into the Instant Pot.
- Place the sliced potatoes and cut ham into a steamer basket and place in the Instant Pot.
- Cook on Manual HIGH for 0 minutes. Quick release the pressure.
- Remove the potatoes and ham, set aside.
- Turn the Instant Pot onto Saute Normal (or the middle setting).
- In a small bowl, combine the butter and flour to create a paste.Add the paste to the chicken broth in the Instant Pot. Stir until the broth has thickened.
- Add the milk to the Instant Pot, whisking to combine. Whisk occasionally until the sauce has thickened. This should take about 5- 10 minutes. Season liberally with salt and pepper. Taste and adjust seasonings as needed.
- Pour 1/3 of the sauce into the bottom of your baking dish. Pour 1/2 of your cooked potatoes and ham on top of the sauce. Repeat again with 1/3 of the sauce, the remaining potatoes and ham topping the last layer of potatoes and ham with the remaining sauce.
- Sprinkle the cheese on top, if desired. Broil on the middle rack until the sauce is bubbling and the top is golden brown.
- Best if the potatoes cool for about 10 minutes before serving.
- Garnish with parsley, if desired.