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Cheesy Instant Pot Scalloped Potatoes &Ham [Slow Cooker, Oven-Baked, Freezer Directions too]

Amazingly simple, budget-friendly easy scalloped potatoes and ham! With crockpot, oven-baked, pressure cooker, & freezer friendly directions!
Prep Time10 mins
Cook Time6 hrs
Course: Main, Side Dish
Cuisine: American
Servings: 6 servings

Equipment

Ingredients

  • 8 medium Yukon potatoes washed and sliced (peeling is optional)
  • 2 cups diced ham or bacon
  • 1 cup sliced mushrooms
  • 1/2 cup heavy cream
  • 2 eggs
  • 3 tablespoons flour
  • 6 tablespoons butter melted
  • 1 1/2 cups shredded cheddar cheese optional
  • 1 1/2 teaspoons dill weed
  • Salt & Pepper to taste

Instructions

All Recipe Variations

  • Whisk 4 tablespoons of the hot melted butter with the flour. Add the cream and eggs and beat until well combined. Add dill, salt, and pepper as desired. Set aside.

Slow Cooker

  • Use the last 2 tablespoons of the butter to grease the crockpot insert.
  • Layer half the potatoes in the bottom of the slow cooker.
  • Toss 1/2 the ham and mushrooms over the first layer of potatoes; top with half the cheese.
  • Do a second layer of potato sliced, then the ham, mushrooms, and lastly the cheese.
  • Drizzle the egg mixture over the top.
  • Cover and cook on low for 5 to 7 hours.
  • When the potatoes are tender and the egg/cream mixture is set, your dish is done!

Instant Pot

  • Pour 1 cup of water or chicken broth into instant pot insert. Add sliced potatoes and close.
  • Preheat oven to 350 degrees sometime in here so it's ready.
  • Use your steam function and set it to 10 minutes. Allow to naturally release at least 10 minutes.
  • Remove insert and drain the remaining liquid. Add ham, mushrooms, and half the cheese. Stir.
  • Pour in the egg mixture and stir well. Pour into a buttered, oven-safe baking dish, sprinkle with remaining cheese, and cook @ 350 degrees for 20 minutes.

Oven-Baked

  • Preheat the oven to 350 degrees.
  • Use 2 tablespoons of butter to grease a 9x13 oven-safe baking dish.
  • Layer the potatoes on the bottom, then toss in the ham and mushrooms.
  • Sprinkle on most of the cheese, pour on the egg mixture, and top with remaining cheese.
  • Bake covered for 40 minutes. Remove lid/foil and bake an additional 15 to 20 minutes.

Freezer Meal

  • Label a 1-gallon freezer bag with recipe name and creation or "use by" date (6 to 8 weeks for this recipe). Make a note on the label and on your freezer meal planner that you will need 6 to 8 medium Russet potatoes when making this dish.
  • Toss the ham/bacon and mushrooms into the freezer bag.
  • Mix the egg mixture per the above directions under "all recipe variations". Pour into a sandwich bag, seal while removing as much air as possible, and toss into 1-gallon bag.
  • Pour shredded cheese into the second sandwich bag and toss it into a gallon bag.
  • Defrost in refrigerator before cooking. Knead the egg mixture baggie very well before pouring over the dish.

Notes

* If using bacon or a fatty ham, your meat should be precooked to at least 3/4's done. If using ham leftovers or any sort of precooked ham, disregard this note.