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INSTANT POT SCALLOPED POTATOES

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INSTANT POT SCALLOPED POTATOES

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Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 6

This irresistible side dish is super good it makes a nice main dish, too! Creamy, cheesy, and infused with garlic Scalloped Potatoes, you’ll easily fall in love in a single bite!

Ingredients

2 pounds russet potatoes, washed and peeled

4 ounces sliced deli ham

1 c heavy whipping cream

1 c milk

2-3 garlic cloves, grated on Microplane zester

2 tbsp all-purpose flour

1 ½ tsp salt

1 tsp ground black pepper

½ c loosely packed cilantro, chopped

1 c grated mozzarella cheese, divided

1 c grated cheddar cheese, divided

HOW TO MAKE Instant Pot Scalloped Potatoes

Step 1: Slice the potatoes into thin cuts.

Step 2: Slice the ham into bite-size pieces.

Step 3: Add the milk, heavy cream, garlic, flour, cilantro, salt, and pepper in a medium mixing bowl. Whisk until well mixed.

Step 4: Apply cooking spray in an 8-inch round pan.

Step 5: Arrange the ham and potatoes into the prepared pan, then top with cheese.

Step 6: Pour 1/2 of the liquid on top. Repeat until everything is arranged in layers.

Step 7: In the liner of the pressure cooker, add 1 1/2 cups of water, then put the prepared pan over the rivet.

Step 8: Seal the pressure cooker and check the pressure release valve. It should be closed.

Step 9: Turn to high pressure, and cook for about 25 minutes, then do a quick release.

Step 10: Put the pan onto a baking sheet.

Step 11: Sprinkle more cheese on top and broil for 3 more minutes or until the cheese has melted completely.

Step 12: Remove from the oven and allow the potatoes to rest for 5 minutes.

Step 13: Serve and enjoy!

Nutrition Facts:

Calories: 471kcal | Carbohydrates: 34g | Protein: 19g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 105mg | Sodium: 1081mg | Potassium: 808mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1054IU | Vitamin C: 10mg | Calcium: 323mg | Iron: 2mg

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