Instant Pot Potato and Ham Gratin

Please wait...
A delicious casserole of Instant Pot creamy potatoes and ham au gratin topped with cheese.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on email

Instant Pot Potato and Ham Gratin

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.

 

portionServings: 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.

Preparation30 minsCooking1 hr 5 minsTotal1 hr 35 mins

 1 garlic clove, peeled and halved
 Butter at room temperature to butter the mold
 1 ½ tbsp all-purpose flour
 ½ teaspoon salt
 1/2 cup rich cream (35)
 1 cup milk
 750 g (1 1/2 lb) potatoes, peeled and sliced 1/8 inch thick
 150 g (5 oz) cooked ham, thinly sliced
 Freshly ground pepper
 75 g (1 cup) Swiss cheese, grated Emmental OR half mozzarella, half Emmental

1

Rub a 6 cup glass mold with the garlic. Butter the mold.

2

Place the flour in a medium bowl and gradually whisk in the milk and cream. Reserve.

3

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.

4

Whisk the liquid mixture again and pour into the mold, taking care to pour some on all the potatoes.

5

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.

6

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.

7

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.

8

Set the oven rack in the upper third of the oven and preheat the grill.

9

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

 1 garlic clove, peeled and halved
 Butter at room temperature to butter the mold
 1 ½ tbsp all-purpose flour
 ½ teaspoon salt
 1/2 cup rich cream (35)
 1 cup milk
 750 g (1 1/2 lb) potatoes, peeled and sliced 1/8 inch thick
 150 g (5 oz) cooked ham, thinly sliced
 Freshly ground pepper
 75 g (1 cup) Swiss cheese, grated Emmental OR half mozzarella, half Emmental

Directions

1

Rub a 6 cup glass mold with the garlic. Butter the mold.

2

Place the flour in a medium bowl and gradually whisk in the milk and cream. Reserve.

3

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.

4

Whisk the liquid mixture again and pour into the mold, taking care to pour some on all the potatoes.

5

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.

6

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.

7

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.

8

Set the oven rack in the upper third of the oven and preheat the grill.

9

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.

Instant Pot Potato Gratin with ham

Culinary inspirations in your email!

Subscribe to my Newsletter

Hi, I'm Micheline

Share your ideas and comments with  me and other visitors

2 Responses

    1. Hello Marion,
      Thanks for your comment I am happy that you like these muffins.

      Micheline

Leave a Reply

Your email address will not be published.

You will certainly like ...

Poulet au cari

Instant Pot Chicken Curry

This recipe is an adaptation of my Curry Chicken recipe from my cookbook ” Les Grands Classiques de la Cuisine d’ici, which is also delicious cooked in the Instant Pot pressure cooker.

Caviar du Texas

Texas Caviar

This tasty black eye pea salad  can be prepared ahead of time and can be refrigerated for 5 days.

German Apple Cake

German Apple Cake

This lovely cake is very easy to prepare and will surely impress family and friends.

Cooking with Micheline