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14 Comments

Instant Pot Scalloped Potatoes and Ham

Kathleen

by Kathleen Pope Jun 20, 2025

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Long pin for Instant Pot Scalloped potatoes with ham, top image of casserole and spoon pulling out a serving and bottom image of slice of scalloped potatoes on plate with fresh thyme.
Pin for super yummy instant pot scalloped potatoes with ham, potatoes in baking dish with hand scooping out a serving.
Easy instant pot scalloped potatoes with ham pin, image of slice of scalloped potatoes on plate with fork and fresh thyme.
Best Instant pot scalloped potatoes pin, top image of baking dish with cheesy potatoes and bottom image of slice of scalloped potatoes on plate.

Whip up this quick and 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!

Instant Pot scalloped potatoes with ham on a serving plate.
This post may contain affiliate links. Read my disclosure & privacy policy.

Whether you have leftover ham or are just looking for a great holiday side dish, this potato casserole is for you!

I’m always looking for ways to use it up—because let’s be real, there are only so many ham sandwiches a person can eat. That’s where this quick and easy scalloped potatoes recipe comes in! Creamy, cheesy and made in the Instant Pot, so it doesn’t hog oven space.

That’s why I let my Instant Pot do the work—it’s quick, easy 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!

Why You Will Love This Quick and Easy Scalloped Potatoes Recipe

  • It’s a quick and easy scalloped potatoes with ham recipe with super tender potatoes
  • A naturally gluten-free scalloped potato dish
  • Easy adjustments to make it vegetarian.
  • This is a FANTASTIC dish using leftover ham!

Ingredients For Instant Pot Cheesy Potatoes

  • Potatoes | Use a starchier potato like Russets or Yukon Golds
  • Smoked Cooked Ham | I used uncured ham without nitrates and nitrites for a healthier choice
  • 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.

Labeled ingredients for Instant Pot scalloped potatoes with ham.
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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,

Mandoline slicer with sliced potatoes ready for Instant Pot.
Slice potatoes evenly
Layered potatoes inside instant pot.
Layer potatoes in Instant Pot
Ham added into instant pot.
Evenly spread ham on top

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.

Herbs and spices being added to scalloped potatoes into Instant Pot.
Sprinkle on herbs and spices
Pouring broth over the top of the potatoes and ham.
Pour broth evenly over potatoes
Instant Pot set to 1 minute.
Seal lid, set time to 1-2 minutes

Step 2 | Working with the Instant Pot

Place the lid on the pot, seal the vent, 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. 

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.

While cooking, butter pan, shred cheese.
Meanwhile, shred cheese, butter dish
Using spider to drain potatoes and ham from Instant Pot.
Using slotted spoon remove potatoes to baking dish

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 until melted and creamy, then turn off the Instant Pot, watch carefully it can burn quickly.

Pour cream into instant pot and mix with broth.
Pour cream into broth mixture
Stir in 1 ½ cups of shredded cheese, stir until smooth and melted.
Stir in shredded cheese until creamy and smooth
Add nutmeg to the cheese mixture.
Add nutmeg if desired
Pouring bechamel and cheese sauce over the scalloped potatoes and ham.
Pour cheese mixture evenly over potatoes

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.

Sprinkle the top with remaining cheese.
Sprinkle with remaining cheese
Adding butter pats to instant pot scalloped potatoes for a bit richer potato dish.
If desired, add some pats of butter to the top

Set the baking dish 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. 

Golden brown and bubbly Instant Pot Scalloped potatoes with ham.

Tips For Making Easy Scalloped Potatoes and Ham

  • Slice the potatoes about ¼ to โ…“ 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 dish 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.

Quick and Easy Scalloped Potatoes Recipe Variations and Substitutions

  • Vegetarian Scalloped Potatoes | Simply use vegetable broth and leave out the ham, and put it on the side for others.
  • Gluten-Free Scalloped Potatoes | Easy – check the ham, powdered spices, and chicken broth carton or cans to be sure they are labeled certified GF. There are readily available gluten-free versions of all these in your local grocery store. And be sure to grate your own cheese!
  • Not a fan of ham? Try shredding a rotisserie chicken for the protein in this dish.
Spoon scooping out serving of Instant Pot scalloped potatoes.

How to Store Instant Pot Cheesy Potatoes

Leftovers | For leftovers of the potatoes recipe, cool completely then place in an airtight container and store in the refrigerator for up to 5 days.

Freezing | 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.

Reheat | 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 375 degrees. Remove the foil for the last 10 minutes to brown the top of the easy scalloped potatoes. The cheesy potatoes should be bubbly around the edges and warmed in the center.

Rustic plate with serving of cheesy scalloped potatoes with ham.

Are they done? To see 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. 

Frequently Asked Questions

What type of potato is best?

I like the starchier potatoes for this recipe. It comes out so creamy and delish when you use Russet Potatoes or Yukon Golds.

Is this a make-ahead recipe?

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!

Can I double the recipe?

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.

Are fresh and dried herbs the same?

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!

Best Instant Pot Scalloped potatoes top down shot in baking dish.

Our favorite casseroles

  • Wild Rice Supreme with Chicken
  • Easy Chile Relleno Casserole
  • Biscuits and Gravy Casserole
  • Turkey Divan Recipe (or chicken)
  • Shepherd’s Pie
  • Green Bean Casserole (no canned soup)

More Potato Recipes

  • Cheesy Funeral Potatoes or try this Crockpot Hash Brown Recipe
  • Instant Pot Rustic Mashed Potatoes
  • Roasted Rosemary Red Potatoes
  • Creamy Roasted Garlic Mashed Potatoes
  • Holiday Praline Yams (Sweet Potatoes)
  • Ham and Potato Soup

Easy instant pot scalloped potatoes with ham pin, image of slice of scalloped potatoes on plate with fork and fresh thyme.

Need another perfect side dish for your Christmas or Easter table? Try my delicious Glazed Tarragon Carrots, this wildly popular Corn Pudding without Jiffy and maybe the Best Instant Pot Turkey Breast for the uncle that does not like ham! (I think every family has one!)

I hope you loved these Instant Pot Scalloped Potatoes with ham, a delicious dish of homemade scalloped potatoes. Be sure to leave a 5 star rating below and a comment!

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Instant Pot scalloped potatoes with ham on a serving plate.

Quick and Easy Scalloped Potatoes and Ham

5 from 5 readers
Author: Kathleen Pope
Prep Time: 15 minutes minutes
Cook Time: 1 minute minute
Broil Time: 5 minutes minutes
Total Time: 21 minutes minutes
Servings: 6 -8 servings
Print Pin SaveSaved!
Instant Pot Scalloped Potatoes with Ham is a cheesy, creamy, hearty version of a traditional scalloped potato dish. And they are made in a fraction of the time, thanks to the instant pot! Scalloped potatoes are an easy weeknight meal all-in-one, or an amazing side dish to accompany your holiday meal. Your choice!

Equipment

  • Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker,
  • OXO Good Grips Hand-Held Mandoline Slicer

Ingredients 
US Customary – Metric

For the Potato & Ham Mixture

  • 2 pounds Russet or Yukon Gold potatoes peeled, sliced ¼ thick
  • 1 ยฝ cups smoked ham (uncured) diced into cubes
  • ยฝ teaspoon kosher salt
  • ยผ teaspoon black pepper
  • ยฝ 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)
Get Recipe Ingredients

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.
  • Add potato slices to the pressure cooker pot in layers. Add the cut ham over the top of the potatoes.
  • Sprinkle in the salt, pepper, onion powder, garlic powder, thyme and rosemary. Pour the broth evenly over the potatoes.
  • 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 degrees 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.
  • Pour the the cheesy mixture evenly over the potatoes and set the baking dish under the broiler for 5-10 minutes or until cheese is browned and golden. Watch carefully, it can go from brown to burn quickly.
  • Allow to sit for 10 minutes before serving, then garnish if desired with chopped fresh thyme or rosemary.
  • Are they done? To see 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. 
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

Make-Ahead | 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!
High Altitude | Things take a bit longer to cook at high altitude in the instant pot, I’m at 5280 and needed an additional minute to cook for a total of 2 minutes. Adjust as needed, you can always put it back under pressure if they potatoes are not soft. 
Storage
Leftovers | For leftovers of the potatoes recipe, cool completely then place in an airtight container and store in the refrigerator for up to 5 days.
Freezing | 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.
Reheat | 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 375 degrees. Remove the foil for the last 10 minutes to brown the top of the easy scalloped potatoes. The cheesy potatoes should be bubbly around the edges and warmed in the center.
Gluten-Free | This dish is naturally gluten-free but be sure to check all of your ingredient labels for hidden gluten. 
Vegetarian Option | Leave out the ham and use vegetable broth. 

Nutrition

Serving: 1serving | Calories: 444kcal | Carbohydrates: 29g | Protein: 27g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 1363mg | Potassium: 806mg | Fiber: 2g | Sugar: 2g | Vitamin A: 869IU | Vitamin C: 9mg | Calcium: 589mg | Iron: 2mg
Instant Pot scalloped potatoes with ham on a serving plate.
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Kathleen Pope

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Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. maria

    Tue, Jul 9, 2024 at 2:35 pm

    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.

    Reply
    • KathleenKathleen Pope

      Tue, Jul 9, 2024 at 2:47 pm

      Hi Maria, thatโ€™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.

      Reply
  2. Jennifer

    Mon, Dec 25, 2023 at 4:09 pm

    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

    Reply
    • KathleenKathleen Pope

      Tue, Jan 2, 2024 at 11:13 am

      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!

      Reply
  3. Daniel S.

    Sun, Sep 25, 2022 at 9:02 am

    5 stars
    It came out great and nobody could believe that it only took 2 minutes (under pressure) for the potatoes to come out so tender.

    Reply
    • KathleenKathleen Pope

      Mon, Oct 3, 2022 at 6:08 am

      Love it!

      Reply
  4. Suja md

    Fri, Apr 15, 2022 at 9:20 am

    5 stars
    Better than store-bought and so much more wholesome! Loving these!

    Reply
    • KathleenKathleen Pope

      Fri, Apr 15, 2022 at 12:01 pm

      So very true!

      Reply
  5. Nic

    Fri, Apr 15, 2022 at 9:04 am

    5 stars
    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!

    Reply
    • KathleenKathleen Pope

      Fri, Apr 15, 2022 at 12:01 pm

      So glad it all worked out!

      Reply
  6. Alison

    Fri, Apr 15, 2022 at 8:20 am

    5 stars
    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!

    Reply
    • KathleenKathleen Pope

      Fri, Apr 15, 2022 at 12:02 pm

      So glad this will work!!

      Reply
  7. Jennifer

    Fri, Apr 15, 2022 at 8:08 am

    5 stars
    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.

    Reply
    • KathleenKathleen Pope

      Fri, Apr 15, 2022 at 12:02 pm

      Always!! Thanks so much!

      Reply

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