Whip up this easy scalloped potatoes recipe in your Instant Pot! Creamy, cheesy, and ready in no time—a perfect holiday side or dinner and a delicious way to use up that leftover ham!
⭐️⭐️⭐️⭐️⭐️ One reader raved: “Delicious! Easy recipe and packed full of flavor. Thank you!” -Laurie
Whether you have leftover ham or are just looking for a great holiday side dish, this Instant Pot Scalloped Potatoes recipe is for you!
The day after a big holiday meal, I’m always looking for ways to use up any ham – because let’s be real, there are only so many ham sandwiches a person can eat. That’s where this easy scalloped potatoes recipe comes in! Creamy, cheesy and made in the Instant Pot, you can forget turning on your oven, or even better, use it to cook another dish at the same time.
That’s why I let my Instant Pot do the work—it makes these cheesy scalloped potatoes in about a quarter of the time compared to the classic recipe and still gives you that rich, comforting flavor we all love. Total comfort food without the wait. But if you have a little extra time and want that golden, bubbly baked goodness, my Potatoes Au Gratin are always a hit. So next time you’re looking at that leftover ham, skip the sandwiches and make this instead!
⭐️⭐️⭐️⭐️⭐️: Reader Daniel said, “It came out great and nobody could believe that it only took 2 minutes (under pressure) for the potatoes to come out so tender.”
Why You Will Love This Recipe
- It’s truly quick and easy: These scalloped potatoes with ham are ready in about 20 minutes and are super tender. It’s the best holiday side dish!
- A naturally gluten-free scalloped potato dish: a starchy side dish that everyone can enjoy. No flour, no roux! Just an easy cream sauce.
- Easy adjustments to make it vegetarian: Perfect to add to the table to make sure all dietary needs are met.
- This is a FANTASTIC dish to use leftover ham: No need to make boring leftovers, make these potatoes instead!
Kathleen’s Tip: My secret to making these Instant Pot Scalloped Potatoes the perfect texture is broiling them at the end before serving. It gives that deep golden brown color and caramelized flavor that takes them to another level of deliciousness.
Ingredients
- Potatoes | Use a starchier potato like Russets, Idaho potatoes or Yukon Golds
- Smoked Cooked Ham | I used uncured ham without nitrates and nitrites for a healthier choice, but use what you have on hand! Great for leftovers, especially that Easter ham!
- Seasonings | Kosher salt, black pepper, onion powder, fresh thyme and rosemary
- Broth | Use vegetable broth for vegetarian, chicken broth otherwise
- Cheese | I used Gruyere cheese a rich, nutty cheese traditionally used in scalloped potatoes, but feel free to use cheddar cheese or Monterey Jack or other favorite cheese, you can even use Parmesan cheese which would have a little sharper bite.
- Heavy Cream | You may also use half and half, but since this is for a holiday dinner, let’s go!
- Nutmeg | This is optional, but it really brings out the flavor in the cheese mixture; I highly recommend it.
- Garnish with chopped fresh thyme or rosemary!
Get the full recipe in the recipe card below.
Recommended Equipment
- Electric Pressure Cooker | This is my favorite Instant Pot!
- Mandoline | I love this simple hand-held version from Oxo
- Box Grater | Since you are shredding your own cheese!
How to Make Instant Pot Scalloped Potatoes with Ham
Start by buttering an 8×8 baking dish or 10×7” casserole dish or spray with cooking spray or non-stick oil. Then get ready to prepare the ingredients.
Step 1 | Prep the Potatoes and Ham
Peel and slice the potatoes with a sharp knife or a mandoline to ¼ inch thick. Then add the sliced potatoes into the high-pressure cooker pot in layers,
Sprinkle the diced ham on top of the layers of potatoes and top with salt, pepper, onion powder, garlic powder, thyme, and rosemary.
Then add the broth and place the lid on the instant pot; you will not be using the steamer basket.
Step 2 | Working with the Instant Pot
Place the lid on the pot, seal the valve, and press the Pressure Cook/Manual button; be sure it’s on high pressure. Set the cook time for 1 minute (2 minutes for high altitude). Yes, for one or two minutes. It will take about 12 minutes to come to pressure, and they will be cooking during that time.
Then, perform a quick release of the steam once the cooking has ended. When the pressure pin pops down, open the lid. Double check you have soft potatoes, if still firm, pop and seal that lid back on, hit another minute (don’t worry it will come to pressure fast). You may have to do this for high altitudes.
Step 3 | Transfer the Potatoes
Using a cooking spider or slotted spoon, carefully remove the potatoes and ham to your prepared baking dish. Layer them as nicely as you are able, they won’t be perfect.
Leave as much liquid behind in the pot as possible for the creamy sauce.
Step 4 | The Cheese Mixture
If not much broth is left after the potatoes are removed, add an additional ¼ – ½ cup of broth to the Instant Pot and turn on the Sauté function.
Add 1 ½ cups of cheese (reserving the rest of the shredded cheese for topping), heavy cream, and nutmeg to the liquid in the pot. Stir cheesy sauce until melted and creamy, then turn off the Instant Pot, it can burn quickly, so keep an eye on it.
Step 5 | Quick and Easy Scalloped Potatoes with Ham
First, preheat the oven broiler to 500°F (260° C), with the oven rack about 8 inches from the top.
Using a spatula spread the cheesy mixture evenly over the layered potatoes and sprinkle with remaining cheese, and if desired, add 1-2 tablespoons of cheese pats distributed over the potatoes.
Set the potato casserole in the preheated oven under the broiler for 5-10 minutes or until the cheese is browned and golden. *Watch carefully, it can go from golden brown to burn quickly.
Allow the instant pot scalloped potatoes with ham to sit for 10 minutes before serving, then garnish if desired with chopped fresh thyme or rosemary. This is SO much faster than the traditional method!
Expert Tips
- Slice the potatoes about ¼ to ⅓-inch using a mandoline slicer. If you slice them too thin, they will not keep their shape and will turn to mush.
- Always allow the scalloped potatoes to rest after baking. Like a homemade lasagna, the cooked potatoes and cheesy, creamy sauce are allowed to mingle and will serve better.
- Use quality ingredients; this is a main dish potato recipe and worth every calorie!
- Peel and slice potatoes ahead of time, fill a bowl with cold water and submerge potato slices in water. When ready to use, drain and pat dry well or else you risk your potatoes being watery.
Variations and Substitutions
- Make it Vegetarian | Simply use vegetable broth and leave out the ham, and put it on the side for others.
- Easy to Prepare as a Gluten-Free Side Dish | This recipe is naturally gluten-free; double check your ingredients. And be sure to grate your own cheese!
- Swap the Protein | Try shredding a rotisserie chicken for the protein in this dish. You can also omit the protein, too.
What to Serve with Easy Scalloped Potatoes
Whether it’s for a holiday menu, like Easter or Christmas, or just a weeknight meal (say with a roast chicken) these cheesy potatoes pair well with so many dishes. Here are some of my family’s favorites:
Storage
For any leftover Instant Pot Scalloped Potatoes, cool completely then place in an airtight container and store in the refrigerator for up to 5 days.
If desired, the entire baking dish may be frozen for up to 3 months if well sealed. I suggest wrapping the dish in plastic wrap first, then in aluminum foil.
When reheating, remove the cooked potatoes from the fridge or freezer and allow them to come to room temperature before placing them in the oven.
Then warm for about 30-60 minutes at 375ºF. Remove the foil for the last 10 minutes to brown the top. The cheesy potatoes should be bubbly around the edges and warmed in the center. Or warm single servings on low power in the microwave.
To check if they are finished warming, place a butter knife in the middle of the au gratin potatoes and hold for 30 seconds. When removed, if the knife is hot, they are ready. But if the knife is cold, they need more time.
FAQs
I like the starchier potatoes for this recipe. It comes out so creamy and delish when you use Russet Potatoes or Yukon Golds.
Sure is. You can prepare this entire recipe all up to the point of placing the dish in the oven. At that point, cool completely, cover well and store in the fridge or freezer until you are ready to place in the oven and serve!
You can! Just double the ingredients, the cooking time will stay the same! However; I would recommend using an 8 quart Instant Pot for best results.
When using dried herbs, you will use ⅓ of the amount of fresh in the recipe.
For instance: Instead of a tablespoon of fresh rosemary, you would add 1 teaspoon of dried rosemary, thyme, etc.
Check out my free Cooking and Baking Substitution Chart!
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Equipment
Ingredients
For the Potato & Ham Mixture
- 2 pounds Russet potatoes peeled, sliced ¼ thick (or try Idaho, or Yukon Gold potatoes)
- 1 ½ cups smoked ham (uncured), 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 broth chicken or vegetable broth
Cheesy Mixture (after pressure cooking)
- 2 ½ cups Gruyere cheese shredded, divided (see variations for other cheeses)
- ¼ cup heavy cream may substitute with half and half
- ¼ teaspoon nutmeg fresh ground is best, optional
- 1-2 tablespoons butter optional
- 1 sprig fresh thyme chopped for garnish (optional)
Instructions
- Peel potatoes and slice then ¼ inch thick – I use a Mandoline to make it quick and easy. Try and not go any thinner or thicker as they either will cook too fast, or not cook enough.2 pounds Russet potatoes
- Add potato slices to the pressure cooker pot in layers. Add the cut ham over the top of the potatoes.1 ½ cups smoked ham
- Sprinkle in the salt, pepper, onion powder, garlic powder, thyme and rosemary. Pour the broth evenly over the potatoes.½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon fresh thyme, ½ teaspoon fresh rosemary, ¼ teaspoon onion powder, 1-1 ½ cups broth
- Place the lid on the pot, seal the vent and press Pressure Cook/Manual button, set time for 1 minute (2 minutes for high altitude). Yes for one or two minutes, it will take about 12 minutes to come to pressure and they will be cooking during that time.
- Perform a quick release once the cooking has ended, once the pressure pin pops down, open the lid.
- Butter an 8×8 or 10×7” baking dish or spray with non-stick oil and move rack to 8" from broiler, preheat the oven to Broil 500° F.
- Using a cooking spider or slotted spoon, carefully remove the potatoes and ham to a buttered 8×8 or 10×7 baking dish, trying to layer them as nicely as you are able, they won’t be perfect. Leave as much liquid behind in the pot as possible.
- If not much broth is left, add additional ¼ – ½ cup of broth to Instant Pot and turn on the Saute function. Add 1 ½ cups of the cheese, heavy cream and the nutmeg to the liquid in the pot. Stir until melted and creamy, then turn off the IP and remove from cooker.2 ½ cups Gruyere cheese, ¼ cup heavy cream, ¼ teaspoon nutmeg
- Pour the the cheesy mixture evenly over the potatoes, sprinkle remaining cheese on top and dot with pieces of butter. Bake under broiler for 5-10 minutes or until cheese is browned and golden. Watch carefully, it can go from brown to burn quickly.1-2 tablespoons butter
- Allow to sit for 10 minutes before serving, then garnish if desired with chopped fresh thyme or rosemary.1 sprig fresh thyme
Notes
- Gluten-Free: Naturally gluten-free; check ingredient labels.
- Vegetarian: Omit ham and use vegetable broth.
Nutrition
Laurie Mahoney
Delicious! Easy recipe and packed full of flavor. Thank you!
Thanks so much, Laurie!!
maria
I may be missing something, because I am really new to the instant pot. When you are choosing manual/pressure, my pot also has a high/low button. I am not sure on which to put this. Advice appreciated.
Hi Maria, that’s a great question for me, unless otherwise stated in a recipe I use the default on mine which is high. So would use high on this recipe for best results. Hope you love it! Let me know if you have any other questions.
Jennifer
I was very disappointed in this recipe. Made it exactly as stated but there was too much liquid. I baked the potatoes for a half hour. But it never got any thicker. I think I will stick to my “roux” recipe and bake in the oven. Two stars for how easy it was to cook the potatoes
Hi Jennifer, sorry for my late reply. I’m so sorry about that, not sure what went wrong, perhaps it was your potatoes? It thickened up beautifully when I made it. Hopefully it tasted good!
Daniel S.
It came out great and nobody could believe that it only took 2 minutes (under pressure) for the potatoes to come out so tender.
Love it!
Suja md
Better than store-bought and so much more wholesome! Loving these!
So very true!
Nic
Yum this was perfect. I wanted to start making my scalloped potatoes in the instant pot and this recipe was so great for that! Thanks!
So glad it all worked out!
Alison
I was looking for a side dish to serve for Easter, and came upon this recipe! It will be perfect! Cheesy goodness paired with salty ham is always a crowd favorite!
So glad this will work!!
Jennifer
This is a terrific recipe – we had an early holiday brunch and I served these potatoes and they were the hit of the table! The ham really makes them stand out.
Always!! Thanks so much!