Instant Pot Au Gratin Potatoes with Ham are made with tender sliced potatoes, diced ham, and a rich, creamy cheese sauce. Cheddar and Monterey Jack cheese give these potatoes plenty of cheesy flavor, making them a comforting side dish for family dinners or holiday meals.
I love making au gratin potatoes, especially when I have leftover ham to use up. The combination of potatoes, ham, and melted cheese is always a favorite in my house, and the Instant Pot helps cut down on the cooking time.
Why I Love This Recipe
About the Ingredients
- Potatoes: Thinly sliced potatoes create tender, creamy layers. Yukon Gold or russet potatoes work well.
- Green Onion: Adds a mild onion flavor.
- Ham: Diced cooked ham makes this dish hearty and is perfect for using up leftovers.
- Heavy Cream: Creates a rich, creamy cheese sauce.
- Monterey Jack Cheese: Melts smoothly for a creamy texture.
- Cheddar Cheese: Adds a rich, cheesy flavor. Sharp cheddar works especially well.
- Butter: Adds richness to the sauce.
- Water: Used in the Instant Pot to pressure cook the potatoes.
- Salt and Pepper: Season to taste. Go easy on the salt since the ham and cheese are already salty.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Au Gratin Potatoes with Ham
Prepare the Potatoes: Peel the potatoes if desired and slice them evenly, about ⅛-inch thick.
Pressure Cook: Pour 1 cup of water into the Instant Pot. Place the sliced potatoes in a steamer basket above the water. Secure the lid and cook on High Pressure for 1 minute, then carefully perform a quick release. Check that the potatoes are tender but still hold their shape.
Make the Cheese Sauce: Melt the butter in a saucepan over medium heat. Add the chopped green onion and sauté until tender. Pour in the heavy cream and simmer for about 3 minutes. Reduce the heat to low, add the Monterey Jack and cheddar cheese, and stir until melted and smooth.
Layer the Potatoes: Lightly grease an oven-safe baking dish. Add a layer of potatoes, followed by some chopped ham and cheese sauce. Repeat until all the ingredients are used, finishing with cheese sauce on top.
Brown the Top: Place the baking dish under the broiler for 2–3 minutes, until the cheese is bubbly and lightly golden.
Serve: Let the potatoes rest for 5 minutes before serving.
Tips I Found Helpful
- Slice Evenly: Cut potatoes about ⅛-inch thick so they cook evenly. A mandoline makes this easier.
- Check for Tenderness: Make sure the potatoes are fork-tender before layering with the cheese sauce.
- Shred Your Own Cheese: Freshly shredded cheese melts more smoothly into the sauce.
- Use Cooked Ham: Leftover holiday ham works perfectly in this recipe.
- Watch the Broiler: The cheese can brown quickly, so keep an eye on it.
- Let It Rest: Allow the potatoes to sit for 5–10 minutes so the sauce can thicken.
How to Store Au Gratin Potatoes with Ham
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. The cream sauce may separate slightly when thawed.
- Reheating: Cover and warm in a 350°F oven until heated through, or microwave individual portions. Add a splash of cream if the sauce becomes too thick.
More Potato Recipes I love
Instant Pot Au Gratin Potatoes with Ham
Tender sliced potatoes layered with ham and a creamy cheddar and Monterey Jack cheese sauce.
Ingredients
- 5 medium potatoes, sliced ⅛-inch thick
- 1 green onion, chopped
- 1 cup cooked ham, diced
- 2 cups heavy cream
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces cheddar cheese, shredded
- 1 tablespoon butter
- 1 cup water
- Salt and pepper, to taste
Instructions
- Slice the potatoes evenly, about ⅛-inch thick.
- Pour 1 cup of water into the Instant Pot. Place the sliced potatoes in a steamer basket above the water.
- Secure the lid and cook on High Pressure for 1 minute. Carefully perform a quick release. Check that the potatoes are tender but still hold their shape.
- Meanwhile, melt the butter in a saucepan over medium heat. Add the chopped green onion and sauté until tender.
- Pour in the heavy cream and simmer for about 3 minutes. Reduce the heat to low, add the Monterey Jack and cheddar cheese, and stir until melted and smooth. Season with salt and pepper.
- Lightly grease an oven-safe baking dish. Layer one-third of the potatoes, ham, and cheese sauce. Repeat twice, finishing with the cheese sauce.
- Place under the broiler for 2–3 minutes, until the top is bubbly and lightly golden.
- Let rest for 5–10 minutes before serving.
Notes
Slice the potatoes evenly for consistent cooking. Check that they are fork-tender before adding the cheese sauce. Freshly shredded cheese melts best. Watch closely when broiling to prevent burning.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1175Total Fat: 85gSaturated Fat: 51gUnsaturated Fat: 34gCholesterol: 287mgSodium: 1401mgCarbohydrates: 52gFiber: 6gSugar: 7gProtein: 50g
35 minutes seems like a long time for this in the IP. Is that correct?
Do you remove the springform ring when it’s done? Would it hold together? Thank you in advance
Is this really 35 min. in the instant pot – that seems like a long time? Also, should cooking time be adjusted when using a 6″ pan?
I made this as instructed. The potatoes, which I sliced thin with a food processor, were crunchy. I cooked in the oven an additional 15 min. at 375 and some of the potatoes were still crunchy. I will not make in the Instant Pot again, but it was so good I will just bake next time.
I wish I had seen this before I made my scalloped potatoes. Looks like almost the exact same recipe, but I’ve already had it in the oven for 45 minutes, then uncovered the foil and now cooking another 30 minutes. I’m STARVING and wish I had tried the instantpot I just thought it would turn into mush! Next time…
Do you know how many people this serves? Going to bring to a Christmas dinner of 8 adults and two small children. Will it be enough?
35 minutes was not enough time and potatoes were sliced thin. I cooked t two more times for a total of almost an hour.
I had to add 20 minutes to get potatoes to cook (they were sliced thin). Decided 1 pound of cheese and 2 cups of cream are way too fatty. Going back to my oven backed recipe much better flavor, and not much more time to cook. Some things just do not go in the Instant Pot.
How about cooking in power pressure cooker?? Any suggestions, I don’t have an instant pot.
yes instant pot is just a brand 🙂
what kind of potatoes did you use?
Made as the instructions said. I also experienced crunchy potatoes.. Next time I’ll place the potatoes in the microwave to cook them a little. Otherwise, very good flavor. I also, added a little garlic powder and smoked cheddar cheese. Yummy