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.
INGREDIENTS | SERVES 6
1 cup chicken broth
6 medium potatoes, peeled and cut into
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.