Instant Pot Scallopped Potatoes

By NailCandy

Infused with garlic and oh so creamy, these IP Scalloped Potatoes are definitely an irresistible side dish, or even a main meal!

Side Note from Connie: You could make this like a loaded baked potatoe I bet if you did crumbled bacon instead of ham, and maybe added some green scallions to the dish!

Ingredients

• 2 lbs russet potatoes, washed and peeled
• 4 oz sliced deli ham
• 1 C Heavy whipping cream
• 2-3 cloves of garlic, grates on a microplane zester
• 2 tblsp flour all purpose
• 1 1/2 tsp salt
• 1 tsp ground black pepper
• 1/2 C loosely packed cilantro, chopped
• 1 C grated mozzarella cheese, divided
• 1 C grated cheddar cheese, divided

Details

Servings 6
Preparation time 10mins
Cooking time 35mins
Adapted from washyoudry.com

Preparation

Step 1

1. Thinly slice the potatoes & cut the ham into small squares

2. In a medium bowl, whisk together the heavy cream, milk, garlic, flour, salt, black pepper, and cilantro.

3. Spray a round pan that can easily fit inside your IP (She used a 8" round with 2" high sides) with non-stick spray. Layer half of the potatoes and ham around the pan, followed by half of the cheese. Pour half of the liquid over the top. Repeat with the rest of the potatoes, ham, liquid, reserving the remaining cheese for later.

4. Pour 1 1/2C of water into the liner of the IP and place the round pan on top of your trivet. Carefully lower the pan down into the liner of your IP. Close the lid and ensure the pressure release valve is closed as well. Cook on HIGH pressure (Manual) for 25min, followed by a quick release of the pressure.

5. Carefully pull the pan out by the trivet and place pan onto a baking sheet.. Top with the remaining cheese and place under the broiler for 3min to brown/melt.

6. Let the potatoes sit for about 5 min before serving....ENJOY!