Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 6 Servings
I love this dish so much! Taco Pasta is just pure love. Give it a try now!
2 pounds russet potatoes, washed and peeled
4 ounces sliced deli ham
1 c heavy whipping cream
1 cup milk
2-3 garlic cloves, grated on a Microplane zester
2 tbsp all-purpose flour
1 ½ tsp teaspoons salt
1 tsp ground black pepper
½ c loosely packed cilantro, chopped
1 c grated mozzarella cheese, divided
1 c grated cheddar cheese, divided
Step 1: Slice the potatoes into thin cuts.
Step 2: Slice the ham into bite-size pieces.
Step 3: Add the milk, heavy cream, garlic, flour, cilantro, salt, and pepper in a medium mixing bowl. Whisk until well mixed.
Step 4: Apply cooking spray in an 8-inch round pan.
Step 5: Arrange the ham and potatoes into the prepared pan, then top with cheese.
Step 6: Pour 1/2 of the liquid on top. Repeat until everything is arranged in layers.
Step 7: In the liner of the pressure cooker, add 1 1/2 cups of water, then put the prepared pan over the rivet.
Step 8: Seal the pressure cooker and check the pressure release valve. It should be closed.
Step 9: Turn to high pressure and cook for about 25 minutes, then do a quick release.
Step 10: Put the pan onto a baking sheet.
Step 11: Sprinkle more cheese on top and broil for 3 more minutes or until the cheese has melted completely.
Step 12: Remove from the oven and allow the potatoes to rest for 5 minutes.
Step 13: Serve and enjoy!
Calories: 471kcal | Carbohydrates: 34g | Protein: 19g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 105mg | Sodium: 1081mg | Potassium: 808mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1054IU | Vitamin C: 10mg | Calcium: 323mg | Iron: 2mg
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