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Creamy scalloped potatoes and ham

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Because they are cut so thin they really don’t need a lot of time under pressure. Remember pressure cooking is determined by how long it takes to cook the food to the center. So if you have big thick potato slices it will take longer to cook to the center. While the potatoes are coming to pressure and cooking you can chop up your ham and shred your cheese. Once the potatoes are cooked you create a creamy sauce with butter, flour, milk and cheese using the sauté setting. The ham and potatoes are tossed into the sauce and then dinner is ready to serve. My mom couldn’t believe how fast this dinner came together.

Categories: cocktail recipes