I’ve been so wrapped up in St. Patrick’s Day recipes lately that I nearly forgot Easter was right around the corner! I have always enjoyed this holiday with my family and find it to be a nice time to gather for a family meal and thankfulness. I also like that unlike Christmas, this holiday doesn’t involve the chaos of gift giving unless you count Easter baskets. But I decided that along with today’s post for Instant Pot Scalloped Potatoes, I’d do a little gift giving to my readers!
You stopped by on a great day because today I’m teaming up with my friends over at Litehouse to give one of my lucky readers a shiny new Instant Pot to make this recipe along with 12 free product coupons for tasty Litehouse dressings and herbs! You’ll need both of these things to make today’s delicious recipe and I’m telling you, if you don’t already own an Instant Pot then your kitchen definitely needs one!
Let’s chat about the recipe first. I’m a huge fan of scalloped potatoes. I love that they are cooked in a cheesy sauce with little bits of ham. It’s the perfect dish to serve on its own or you can make it as a side dish for your Easter feast. I turned up the flavor by using THREE different kinds of cheese along with a creamy sauce flavored with thyme and garlic. I cooked the meal in my Instant Pot but then transferred it to a nice serving dish before toasting the top in the oven and serving. This will be the easiest dish you make for Easter this year!
Before we get to the recipe, how about the giveaway! One lucky reader will win the highly sought after Instant Pot and 12 Litehouse product coupons delivered straight to their door! There are many ways to get bonus entries and be sure to share this with your friends! Good luck!
- 4 russet potatoes, sliced thin (I used my mandolin for even slices)
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Litehouse Instantly Fresh Garlic
- 2 tablespoons Litehouse Instantly Fresh Spring Onion
- 2 teaspoons Litehouse Instantly Fresh Thyme
- ½ cup Parmesan Cheese grated, divided in half
- 1 cup Monterey Jack Cheese shredded, divided in half
- ⅓ cup Sharp Cheddar Cheese shredded, divided in half
- ¼ tsp Nutmeg
- 1 cup Half and Half
- 1 cup cooked ham, diced
- Put a layer of the sliced potatoes in the bottom of a 7" x 3" oven safe dish that will fit comfortably in the base of the Instant Pot (or a size close to that). Sprinkle on a pinch each of the salt, pepper, garlic, spring onion and thyme leaves.
- Add another layer of potatoes and repeat with a layer of salt, pepper, garlic, thyme, spring onion and thyme. Sprinkle on half of the Parmesan, cheddar and Monterey jack cheeses.
- Add another layer of potatoes followed by the salt and pepper, herbs and cheddar and Monterey Jack cheeses. (Do not include the remaining Parmesan.)
- Add another layer of potatoes and the remaining herbs. Sprinkle with ¼ teaspoon of nutmeg.
- Gently pour over the half and half and if you can't see the liquid just peeking through the potatoes, add just a little more.
- Add 1½ cups of water to the inner liner of the Instant Pot. Cover the dish with foil, or lid, and set dish on a trivet with handles, and lower it into the pot.
- Choose the Manual (or Pressure Cook) setting on the pressure cooker and use the + or - button to choose 38 minutes (45 for thicker slices). Make sure High Pressure is also selected, if you have the option.
- Put the lid on the Instant Pot and close it, setting the steam release knob to the Sealing position. When cooking cycle ends, do a Quick Release of the steam and open the lid after the pin drops.
- Very carefully peel off the foil or remove lid from pan. The steam will be super hot, so be careful! Test for doneness, using a fork. The fork should slide into the potatoes easily. If not, cover them back up and set for a few more minutes.
- When done, use silicone mitts or pot holders to grasp the handles of the trivet and carefully lift it out of the pot and onto a counter top or other stable surface.
- Turn on broiler to high and place the oven rack about 6 inches from element. Place dish of scalloped potatoes on a baking sheet.
- Sprinkle the remaining Parmesan cheese over the top of the potatoes. Add a little more if you like it crisper.
- When broiler is hot, place baking sheet with dish under the broiler for about 5 minutes, or until desired browning is reached. Allow to cool slightly before serving.