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Wash and Peel your potatoes
Slice Potatoes into 1/4 inch thick rounds and place in a bowl
Toss them with Garlic and set aside
In a saucepan set to medium heat, melt butter
In a separate bowl mix Cornstarch with 1/4 cup milk and stir
Add remaining whole milk and cream to melted butter and stir
Whisk cornstarch slurry into mixture and continue to stir over medium heat until thickened.
Add 1 cup of cheese and stir
Your sauce will continue thicken
Once the cheese has been completely added and your sauce is nice and thick, remove from heat.
Mix sauce with slice potatoes and cubed ham and stir
Place potatoes into a springform pan or a 2 tier pan
add 1 cup of water to your Pressure Cooker / Instant Pot
Place pan on trivet
Set to Manual High Pressure for 25 minutes with a 5 minute natural release
Sprinkle your remaining cheese over the top and place under the crisp lid at 350 degrees for 2 minutes. You can also choose to put it in your oven under broil for 1-2 minutes. Just watch it closely as the cheese melts quickly.
Serve and enjoy!