Instant Pot Scalloped Potatoes And “Ham” With Cream Of Mushroom Soup

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Prep:
20 mins

Cook:
105 mins

Total:
2 hrs 5 mins

Servings:
6 servings
Nutrition Facts (per serving)
318 Calories
10g Fat
36g Carbs
22g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 6
Amount per serving
Calories 318
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 62mg 21%
Sodium 1008mg 44%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 22g
Vitamin C 19mg 93%
Calcium 79mg 6%
Iron 2mg 13%
Potassium 1114mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Scalloped potatoes have long been an American family favorite. The basic baked dish combines a creamy seasoned sauce with sliced potatoes. 

These potatoes are flavored with diced ham and cheddar cheese. The dish can be served as an all-in-one casserole main dish with biscuits or rolls and a simple tossed salad. This broccoli salad would be an excellent side dish to serve with the potatoes.

Ingredients

  • 1 pound fully cooked ham, or leftover ham

  • 5 cups thinly sliced potatoes

  • 1/4 teaspoon kosher salt

  • 1 dash freshly ground black pepper

  • 1 (10.5-ounce) can cream of mushroom soup

  • 1/4 cup milk

  • 1/2 cup chopped onion

  • 1/4 cup chopped green bell pepper

  • 2 tablespoons unsalted butter

  • 1 cup shredded cheddar cheese, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for scalloped potatoes

    The Spruce Eats / Katarina Zunic
  2. Heat the oven to 350 F. Butter a shallow 2-quart baking dish.

    Butter a dish

    The Spruce Eats / Katarina Zunic
  3. Cut the ham into bite-size 1/2-inch cubes.

    Cut the ham

    The Spruce Eats / Katarina Zunic
  4. Place half of the potatoes in the prepared baking dish. Sprinkle lightly with salt and pepper.

    Place potatoes in pan

    The Spruce Eats / Katarina Zunic
  5. Cover with the diced ham and then top with the remaining potatoes. 

    Cover with ham

    The Spruce Eats / Katarina Zunic
  6. In a bowl, combine the condensed soup with milk, onion, green bell pepper, and a dash of pepper.

    Combine soup with milk

    The Spruce Eats / Katarina Zunic
  7. Pour over potatoes. Cut the butter into small pieces and scatter over the top.

    Pour over potatoes

    The Spruce Eats / Katarina Zunic
  8. Cover with foil and bake in the preheated oven for 1 hour.

    Cover with foil

    The Spruce Eats / Katarina Zunic
  9. Remove covering and bake for 30 to 45 minutes longer, or until potatoes are done, and the top is browned.

    Remove foil

    The Spruce Eats / Katarina Zunic
  10. If desired, sprinkle shredded cheddar cheese over the top of scalloped potatoes the last 15 minutes of baking time.

    Sprinkle cheese

    The Spruce Eats / Katarina Zunic
  11. Serve and enjoy.

    Serve

    The Spruce Eats / Katarina Zunic

Tip

  • For a shortened baking time and more uniform cooking, put the sliced potatoes in a pot of cold, salted water. Bring to a boil over high heat; reduce the heat to medium-low, cover the pan, and time them for 1 minute. Remove the potatoes and drain them thoroughly. Layer them in the baking dish following the recipe instructions.

Recipe Variations

  • Use or cream of celery instead of cream of mushroom soup.
  • This version is made with a quick condensed soup sauce, which makes preparation a breeze. If you like to avoid condensed soups and prefer a homemade sauce, prepare 2 cups of medium white sauce and omit the condensed soup and 1/4 cup of milk. Add the 1 cup of shredded cheddar cheese to the white sauce if you’d like.
  • For some crunchy texture, add about 1/2 to 1 cup of buttered breadcrumbs to the top of the casserole about 30 minutes before it’s done.

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