Some people have the mistaken idea that Pressure Cooking means that the WHOLE meal must be cooked in it…..this is the case yes, in the way of stews, sauces etc. But a pressure cooker is also a very great aid to daily cooking. It shortens cooking time for any meal. People like to pressure cook ribs and then put them on the BBQ. Well, I often use my pressure cooker to speed up the process in some of my dishes. Scalloped potatoes being one of the dishes where I shorten the time and the flavour seems to be better as well.
Ham, Scalloped Potatoes and Mashed Sweet Potatoes
This is my go to meal when I have company as it can be prepared ahead of time and also cooked in a very short time. Everyone always loves it. My friend just visited from BC and I made this for supper. She did not want a different supper the next day…..she wanted to finish this and enjoyed it both times!
- Costco’s double cooked ham. Usually is a large ham, so I cut off a piece large/small enough to fit in my pressure cooker
- Onions, diced. As many as you like in the amount of scalloped potatoes you are preparing– we like lots
- Mushrooms: ½ to 1 cup cleaned and sliced
- Garlic: 2 cloves mashed and diced
- Coconut Oil: 1 – 2 tablespoons. Or use what you like. The coconut – virgin-organic, gives the scalloped potatoes a ‘sweet’ type of taste
- Baker Potatoes: I usually do one large potatoe per person so that I can have leftovers
- Sweet Potatoes. As many as you like
The day before my company came I peeled the baker potatoes, washed them, and then sliced them in even slices with my mandolin I diced the onions, sliced the mushrooms and mashed the garlic
Heat up the pressure cooker on sauté. I place the coconut oil in the pot, melt it, sauté the onions and the mushrooms just until onions start getting soft and then throw in the garlic for a short time – just till aroma of garlic starts wafting through. Add a little salt to taste, some butter, melt and then add some flour to thicken. Pour in a cup of milk, I sometimes mix cream with the milk and stir together in pot. It should be liquidy. Place all of this into a bowl. Shut off pressure cooker. It will thicken in the oven later.
Peel the baker potatoes and slice into even thickness more or less – I use a mandolin for this (Goodwill .99 cents!). Winners or Homesense – anywhere from $ 9.00 to $ 30.00 Place up to one cup of water into InstantPot, place vegetable steamer in, place potatoes into vegetable steamer and steam for 2 minutes. When done, release pressure.
Mix the potatoes with the onions/mushrooms/garlic/milk sauce . The potatoes should not be swimming in the sauce but can be as some people like them very saucy, look up scalloped potatoe recipes to know how much liquid. I just go by eye and it works every time, doesn’t much matter. I grease a casserole or cake pan, place the potatoe mixture into the pan and distribute evenly. You can cover and refrigerate until you are ready to bake….I prepare a day in advance, or you can bake at 350 degrees for 30 to 45 minutes until browned. What you have done is just shortened the time for cooking scalloped potatoes. The steaming is just a way to shorten the process.
The day of the meal I place the ham on a trivet in the InstantPot and pour in a cup of water. I pressure cook the ham for 30 minutes…..it is then heated right through and just wonderful flavour. You can let pressure naturally release or if you are ready, release it manually. Ready to slice and serve.
I always like a sweet potatoe mash with my ham. Peel your sweet potatoes, dice them and steam them in the InstantPot (1 cup water) for 2 minutes. Release pressure or let it release itself, then I just mash them with a potatoe masher, add butter, cream, and if you like salt. Ready to serve and delicious. You can do this ahead of time as well and just reheat it. Serve with buns or sliced bread and a nice salad.