Ham and Scalloped Potatoes

You can easily increase the number of servings to 8 by adding a thinly sliced sweet onion and a sliced bell pepper to the potatoes.


1 cup chicken broth

6 medium potatoes, peeled and cut into

½-inch slices

¼ teaspoon salt

⅛ teaspoon freshly ground white or black pepper

1 tablespoon fresh chives, chopped

½ cup milk

2 tablespoons butter, softened

2 tablespoons all-purpose flour

½ cup sour cream

1 pound cooked ham, diced

4 ounces medium or sharp Cheddar cheese, grated

Optional: Sweet paprika

Cheese-Lover's Scalloped Potatoes

To make this dish even cheesier, melt 4 ounces of cubed cream cheese into the sauce before you add the sour cream and increase the amount of Cheddar cheese used to top the scalloped potatoes to 8 ounces. If desired, sprinkle 2 tablespoons or more grated Parmigiano-Reggiano cheese over the Cheddar cheese.

  • Add the broth, potatoes, salt, pepper, and chives to the pressure cooker. Lock the lid into place and bring to high pressure; maintain pressure for 5 minutes.

  • Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid.

  • Treat a 9” × 13” ovenproof casserole dish with nonstick spray. Use a slotted spoon to transfer the potatoes to the casserole dish. Preheat the oven to 350°F.

  • Place the uncovered pressure cooker over medium-high heat. Stir the milk into any broth left in the pressure cooker and bring to a boil.

  • Add the butter and flour to a small bowl; mash into a paste, then stir in 1–2 tablespoons boiling liquid from the pressure cooker.

  • Whisk the butter-flour mixture into the liquid in the pressure cooker; boil and stir for a minute and then continue to cook and stir until the mixture begins to thicken.

  • Remove from heat and stir in the sour cream. Pour over the potatoes in the casserole dish.

  • Evenly sprinkle the ham over the potatoes. Top with cheese. If desired, evenly sprinkle paprika to taste over the cheese.

  • Bake for 15 minutes or until the cheese is melted and bubbly.

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