Easy Instant Pot Scalloped Potatoes
If you’re looking for a creamy, cheesy comfort food that you can whip up quickly, look…
Equipment
- Instant Pot
- Casserole dish
- oven broiler
Ingredients
Ingredients
- ?2 pounds 900 gpotatoeswhite potatoes
- ?1 cup 237 mlvegetable stock
- ?2 tbspbutter
- ?2 clovesgarlicminced
- ?2 tbspthymechopped
- ?1 cup 237 mlheavy cream
- ?9 oz 255 gcheddar cheesegrated
Instructions
Instructions
- Wash the potatoes and slice them 1/4 inch (6 mm) thick.
- Place the potato slices in the Instant Pot and pour in the 1 cup (237 ml) vegetable stock. Close the lid, seal the vent, and cook on High pressure for 1 minute.
- When the cook time ends, perform a quick release of the pressure, open the lid carefully, and transfer the cooked potato slices to a bowl or plate; set aside.
- Switch the Instant Pot to Sauté. Add the 2 tablespoons butter and let it melt. Add the 2 cloves minced garlic and cook, stirring, for about 1 minute until fragrant.
- Add the 2 tablespoons chopped thyme, 1 cup (237 ml) heavy cream, and most of the 9 oz (255 g) grated cheddar cheese to the pot, keeping a portion of the grated cheddar aside for the topping. Stir continuously until the cheese melts and the sauce is smooth and slightly thickened; then turn off Sauté.
- Arrange the cooked potato slices in a casserole dish in one or more overlapping layers. Pour the cheese sauce evenly over the potatoes and sprinkle the remaining reserved grated cheddar on top.
- Place the casserole under the oven broiler and broil for about 5 minutes, watching closely, until the top is bubbly and lightly browned.
- Let the scalloped potatoes rest for a few minutes before serving.
Notes
Many recipes use raw sliced potatoes that are baked in the oven for over an hour. That process takes ages, so I prefer to cook raw sliced potatoes in a pressure cooker until soft, and then bake them in the oven with the cheddar sauce. This ensures that the potatoes are creamy and soft and cooked really quickly.
Use high-quality sharp cheddar cheese to make a great tasting sauce, and make sure to cover the top with more grated cheddar. The cheese will melt and slightly crisp at the top which gives the dish a lovely taste and color.
You don’t need to peel the potatoes for this recipe.
Use high-quality sharp cheddar cheese to make a great tasting sauce, and make sure to cover the top with more grated cheddar. The cheese will melt and slightly crisp at the top which gives the dish a lovely taste and color.
You don’t need to peel the potatoes for this recipe.