Creamy, cheesy Instant Pot Scalloped Potatoes and Ham come together in just 30 minutes! This comforting casserole combines tender potatoes and leftover ham in a rich, creamy sauce - perfect for transforming holiday leftovers into an easy weeknight dinner.
If you love this recipe, try my Split Pea Soup with Ham or Instant Pot Ham and Potato Soup next!
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Editor's Note: This post was originally published on March 29, 2024. I recently updated it on January 22, 2025, with more information and helpful tips, but the recipe remains the same.
Anytime I make Double Smoked Ham on the Pellet Grill or Baked Ham, I use it to make scalloped potatoes and ham in my Instant Pot.
Not only is it one of the easiest recipes ever, but everyone loves it. It can be served as a side dish or main dish.
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Why you'll love this recipe
- Quick & easy: Ready in 30 minutes using your pressure cooker.
- Great for leftovers: Perfect way to use up Easter ham.
- Family-friendly: Creamy, cheesy comfort food everyone loves.
- One pot dinner: Most of the cooking happens in your Instant Pot.
Recipe ingredients
All ingredients for this Instant Pot ham and scalloped potatoes recipe are shown in the pic below, and special notes are included in this bulleted list to assist you.
- Chicken broth. Use store-bought or homemade, or vegetable broth, Smoked Chicken Stock, or Smoked Turkey Stock.
- Potatoes. You can use any type of potatoes - red, Yukon Gold, or russet potatoes - peeled or with the skin on. Cut into even ½-inch cubes for perfect cooking. I used red potatoes, but you can use any type, even baby potatoes. You can also add some sweet potatoes.
- Ham. Use leftover Double Smoked Ham or Baked Ham. You can also use Air Fryer Bacon (or any cooked bacon), Smoked Sausage (or any cooked sausage), canned ham, or even leftover chicken or turkey.
- Milk. I used whole milk, but you can make a richer sauce with half-and-half or heavy cream, or a lighter sauce with 2% or 1% milk. You can even use evaporated milk.
- Sour cream. Use plain yogurt or plain Greek yogurt instead.
- Cheese: I used white cheddar cheese, but you can use sharp cheddar cheese, Gouda, Monterey Jack, or whatever kind you have - even mozzarella cheese would work.
- Flour - Use cornstarch instead of all-purpose flour to thicken the sauce.
- Seasonings - I used my favorite seasonings, but feel free to add your favorites to make it your own.
See the printable recipe card below for quantities and a complete list of ingredients.
How to make Instant Pot scalloped potatoes and ham
- Preheat your oven to 375 degrees F and grease a 9 x 13-inch casserole dish with cooking spray.
- Cut potatoes into ½-inch cubes and place them in the Instant Pot. Add chopped onion on top and pour in chicken broth.
- Secure the lid and pressure cook on high pressure for 2 minutes. Do a quick release when the timer is up.
- Use a slotted spoon to move potatoes to the prepared baking dish.
- Press 'Cancel' on your Instant Pot and then 'Saute'. Pour milk into the remaining broth. Add flour, salt, black pepper, garlic powder, onion powder, and paprika. Whisk until smooth and thickened.
- Mix in sour cream and 1-½ cups of shredded cheese. Stir until melted.
- Add the diced ham and stir to combine.
- Pour the mixture over the potatoes in the casserole dish and stir to combine.
- Top with remaining cheese and bake, uncovered, for 15 minutes at 375 degrees F.
- Broil for 2-3 minutes until golden brown and bubbly, garnish with fresh parsley if desired, and serve immediately. Enjoy!
Top tips
- Cut the potatoes into ½-inch cubes and no bigger. I use a mandolin to make this job easier.
- After pressure cooking, use the quick-release method to prevent the potatoes from becoming too soft or mushy.
- When making the sauce, whisk continuously to prevent lumps. Add a splash of milk if it gets too thick.
- Assemble early and bake when ready.
What to serve with cheesy scalloped potatoes
These are my favorite dishes to serve with these au gratin potatoes:
- Vegetable Sides: Air Fryer Green Beans, Air Fryer Brussels Sprouts with Bacon, and Easy Air Fryer Carrots.
- Fresh and Light: Greek Cucumber Salad, Broccoli Crunch Salad, and Carrot Salad.
- Bread & Rolls: Homemade Air Buns, No Knead Sourdough Bread, and Homemade Biscuits without Milk.
Variations
- Vegetarian: Skip the ham and add a mix of sautéed mushrooms, bell peppers, and spinach, and use vegetable broth instead of chicken broth.
- Spicy: Add diced jalapeños, red pepper flakes, or cayenne pepper.
- Crunchy topping: Mix breadcrumbs with melted butter and sprinkle over top before baking.
Equipment
- I used a large 8-quart Instant Pot to make this recipe, but even a smaller pressure cooker will work.
- A 9 x 13-inch casserole dish.
Storage and reheating
Refrigerator: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezer: Cover and store in the freezer for up to 2 months.
Reheating: If frozen, thaw in the fridge overnight, then reheat in the oven at 350 degrees F, covered, for 25-30 minutes until heated.
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Instant Pot Scalloped Potatoes and Ham
Ingredients
- 2 pounds potatoes diced in ½ inch cubes
- 1 medium onion diced
- 1 cup chicken broth
- 2 cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ⅛ teaspoon black pepper
- ½ cup sour cream
- 2 cups cheddar cheese shredded
- 2½ cups cooked ham diced
- chopped fresh parsley for garnish optional
Instructions
- Preheat your oven to 375°F. Grease a 9 x 13-inch casserole dish with cooking spray or butter and set aside.
- Place potatoes and diced onion in the Instant Pot and pour chicken broth over top. Give it a stir and secure the lid. Cook on high pressure for 2 minutes. Once done, quickly release the pressure.
- Use a slotted spoon to transfer the cooked potatoes and onions to your greased casserole dish.
- Touch 'Cancel" to reset your Instant Pot, then switch it to 'Saute'. Add milk to the broth in the pot and whisk in the flour, salt, garlic powder, onion powder, paprika, and black pepper. Whisk constantly until thickened.
- Whisk in sour cream and 1½ cups of cheddar cheese. Stir until the cheese melts. Add the diced ham and stir to combine.
- Touch 'Cancel' to turn off your Instant Pot, and pour the mixture over the potatoes in the casserole dish. Stir to combine. Sprinkle the remaining cheese over top.
- Bake in the oven at 375°F for 15 minutes, then broil for 3 minutes until golden and bubbly. Garnish with fresh parsley if desired, and serve immediately. Enjoy!
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Notes
- Cut the potatoes into ½-inch cubes and no bigger.
- After pressure cooking, use the quick-release method to prevent the potatoes from becoming too soft or mushy.
- When making the sauce, whisk continuously to prevent lumps. Add a splash of milk if it gets too thick.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
This recipe was originally published on March 29, 2024. It was completely updated on January 22, 2025.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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