Instant Pot Scalloped Potatoes

INGREDIENTS

• 2lbs russet potatoes, washed and peeled
• 4oz sliced deli ham
• 1 cup heavy whipping cream
• 1 cup milk
• 2-3 garlic cloves, grated on microplane zester
• 2 tablespoons all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon ground black pepper
• ½ cup loosely packed cilantro, chopped
• 1 cup grated mozzarella cheese, divided
• 1 cup grated cheddar cheese, divided

INSTRUCTIONS

1. Thinly slice the potatoes and cut the ham into small squares.
2. In a medium bowl whisk together the heavy cream, milk, garlic, flour, salt, black pepper and cilantro.
3. Spray a round pan that can easily fit inside your pressure cooker (I used 8″ round with 2″ high sides) with non stick spray. Layer half of the potatoes and ham in the round pan, followed by half of the cheese. Pour half of the liquid over the top. Repeat with the rest of the potatoes, ham and liquid, reserving the remaining cheese for later.
4. next instrution HERE

Cheesy Garlic Butter Potatoes

 Ingredients

• 1.3 lb baby potatoes - see notes
• 3 tbsp salted butter
• 2 garlic cloves
• 1/4 tsp salt
• 2 tsp dried parsley
• 1 cup cheese - I use a mixture of monetary jack, mozzarella and gruyere

Instructions

• Preheat oven to 390ºF/200°C.
• Place the potatoes into a pan of boiling water and cook for 15 minutes or until they are almost cooked.
• Drain the potatoes well, then place the potatoes in a roasting tray (lined with cooking paper) and bake for 10 minutes.
• Melt the butter in a small pan and then crush in the garlic.
• Cook for 2 minutes on a low heat.
• Remove the butter from the heat and add in the salt and dried parsley.
• Remove the potatoes from the oven and use the back of a fork to squash the potatoes slightly. You don't want to crush them, just break the skins open so the butter can ooze in.
• full recipe here