This delicious creamy potato gratin is the kind of dish I like to make with leftover ham roast.
If the piece of ham has been frozen, thaw it and pat the ham slices dry with paper towels before using. Depending on the season and the variety of potatoes the cooking time may vary. If necessary, cook for a few more minutes, remembering to let stand 10 minutes before depressurizing.
The gratin is just as good reheated. Simply cover it with aluminum foil and reheat in the oven at 250 ° F.
A mandolin is handy for slicing potatoes.
In step 9 you can grill the gratin with the lid of an air fryer that fits the Instant Pot.
Servings: 4
Note that the total cooking time takes into account the time that the Instant Pot takes to start cooking, cooking and the standing time before releasing pressure.
Rub a 6 cup glass mold with the garlic. Butter the mold.
Place the flour in a medium bowl and gradually whisk in the milk and cream. Reserve.
Spread a third of the potatoes at the bottom of the mold, cover with half the ham and season with pepper. Place another third of the potatoes, the rest of the ham and season with pepper. Cover with the remaining potatoes.
Whisk the liquid mixture again and pour into the mold, taking care to pour some on all the potatoes.
Place a wire rack in the bowl of the Instant Pot and pour in 1 ½ cups of water. Place the gratin on a silicone or aluminum foil sling before placing it on the rack in the Instant Pot.
Secure lid with the steam release button at sealing. Select "pressure or manual", set 35 minutes to "high" with "keep warm to off". Press on "start". The appliance will take about 10 minutes before its start cooking.
When the end of cooking alarm sounds, let stand 10 minutes and release the pressure. Remove the lid, the gratin is cooked through when the potatoes barely resist when a fork is inserted. If necessary, return the gratin to cook for a few minutes not forgetting to let stand 10 minutes before releasing pressure.
Set the oven rack in the upper third of the oven and preheat the grill.
Take the gratin out of the Instant Pot, remove it from the sling and place it on a baking sheet. Cover with cheese and broil for a few minutes in the oven until golden brown. Let stand 10 minutes before serving.
Ingredients
Directions
Rub a 6 cup glass mold with the garlic. Butter the mold.
Place the flour in a medium bowl and gradually whisk in the milk and cream. Reserve.
Spread a third of the potatoes at the bottom of the mold, cover with half the ham and season with pepper. Place another third of the potatoes, the rest of the ham and season with pepper. Cover with the remaining potatoes.
Whisk the liquid mixture again and pour into the mold, taking care to pour some on all the potatoes.
Place a wire rack in the bowl of the Instant Pot and pour in 1 ½ cups of water. Place the gratin on a silicone or aluminum foil sling before placing it on the rack in the Instant Pot.
Secure lid with the steam release button at sealing. Select "pressure or manual", set 35 minutes to "high" with "keep warm to off". Press on "start". The appliance will take about 10 minutes before its start cooking.
When the end of cooking alarm sounds, let stand 10 minutes and release the pressure. Remove the lid, the gratin is cooked through when the potatoes barely resist when a fork is inserted. If necessary, return the gratin to cook for a few minutes not forgetting to let stand 10 minutes before releasing pressure.
Set the oven rack in the upper third of the oven and preheat the grill.
Take the gratin out of the Instant Pot, remove it from the sling and place it on a baking sheet. Cover with cheese and broil for a few minutes in the oven until golden brown. Let stand 10 minutes before serving.
2 Responses
YUM!!!!
Hello Marion,
Thanks for your comment I am happy that you like these muffins.
Micheline