Description
This scalloped potatoes and ham dish brings irresistible flavor and comfort to your table. With tender potatoes, smoky ham, and rich gruyere cheese, it’s perfect for a quick dinner or a cozy family meal.
Ingredients
Scale
- 2 pounds russet potatoes, peeled, sliced ¼ thick
- 1 ½ cups smoked ham, diced into cubes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon fresh thyme, chopped (optional)
- ½ teaspoon fresh rosemary, chopped (optional)
- ¼ teaspoon onion powder
- 1-1 ½ cups chicken or vegetable broth
- 2 ½ cups gruyere cheese, shredded, divided
- ¼ cup heavy cream (may substitute with half and half)
- ¼ teaspoon nutmeg, fresh ground (optional)
- 1-2 tablespoons butter (optional)
- 1 sprig fresh thyme, chopped for garnish (optional)
Instructions
- Peel and slice the potatoes into ¼ inch thick pieces. A Mandoline can make this easier.
- Layer the potato slices in the pressure cooker pot and add the diced ham on top.
- Season with salt, pepper, onion powder, garlic powder, thyme, and rosemary. Pour broth over the potatoes evenly.
- Seal the pot, set the vent, press Pressure Cook/Manual, and set the time to 1 minute (2 minutes for high altitude). Note that it takes about 12 minutes to build pressure while cooking.
- Once cooking is complete, perform a quick release. When the pressure pin drops, open the lid carefully.
- Butter an 8×8 or 10×7 baking dish or spray it with non-stick oil. Move the oven rack to 8 inches below the broiler and preheat to Broil 500° F.
- Carefully transfer the potatoes and ham from the pot to the baking dish, layering as best as you can. Leave excess liquid in the pot.
- If little broth remains, add an extra ¼ to ½ cup of broth to the pot, turn on the Saute function, and add 1 ½ cups of the cheese, heavy cream, and nutmeg. Stir until melted and creamy before removing from heat.
- Pour the creamy cheese mixture over the potatoes, top with remaining cheese, and dot with butter. Broil for 5-10 minutes until cheese is golden and bubbly, watching closely to prevent burning.
- Let it sit for 10 minutes before serving. Garnish with fresh thyme or rosemary if desired.
- To check if done, place a butter knife in the center and hold it for 30 seconds. If hot, it’s ready; if cold, it needs more time.
Notes
For a different flavor, switch out gruyere cheese for cheddar or mozzarella.
Adjust seasoning according to taste. You can add more spices or herbs if desired.
This dish can be made ahead of time and baked just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 70mg