Instant Pot Scalloped Potatoes
My Instant Pot Scalloped Potatoes recipes is delicious and very easy to make thanks to the convenience of the Instant Pot. Homemade hot creamy potatoes that please a large crowd in just 30 minutes time.
Servings 6
Equipment
- 1 Instant Pot
- 1 Glass Pie Dish
Ingredients
- 8 Russet Potatoes peeled and sliced ¼ inch thick
- 1 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon dried onion flakes
- ½ cup heavy cream
- ½ teaspoon garlic powder
- 1 tablespoon dehydrated chives
- ⅛ teaspoon black pepper
- 8 ounces Cheddar Cheese grated
Instructions
- Peel, and slice potatoes ¼-inch thick. Place in a bowl filled with cold water. Rinse until the water runs clear.
- Place the sliced potatoes in the Instant Pot with 1 cup chicken broth. Cook on "manual" for 1 minute. As soon as the potatoes are done, carefully force pressure.
- Spray a baking dish with cooking spray and transfer the potatoes to the dish (no need to drain or rinse).
- Turn the oven on to preheat to broil.
- Place the pot back in the base. Select "saute" mode. Melt butter, add in the dried onion flakes, heavy cream, garlic powder, dehydrated chive and black pepper. Mix well then add in half the cheddar cheese. Turn the heat off and mix until melted.
- Carefully, pour the cheese sauce on top of the sliced potatoes. Then top with the remaining cheddar cheese.
- Broil on high (medium rack) for 8-10 minutes or until golden in color. Carefully remove from the oven and serve immediately.
Notes
- Broil - If you wish to not have a crispy cheese topping you can skip the broiling process.
- Cheese - Freshly grated cheese will melt much smoother then pre-shredded cheddar cheese.
- Ham - If you like ham you can add in a half cup of finely diced cooked ham into the cheese sauce to bake in with the potatoes.
- Thickening Sauce - If you want a thicker cheese sauce make a cornstarch slurry of two tablespoons water and one tablespoon cornstarch. Whisk together then whisk into the cheese sauce
Nutrition
Serving: 0.5c