Best Instant Pot® Scalloped Potatoes recipe
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Ingredients
- 2 pounds Yukon gold or red potato, cut into 1/4-inch slices 1 cup vegetable broth ½ teaspoon salt 2 cups shredded sharp Cheddar cheese, divided 3 tablespoons heavy cream ½ teaspoon garlic powder ¼ teaspoon ground black pepper ¼ teaspoon nutmeg
Nutrition Info
- 505.7 caloriescarbohydrate: 43.7 gcholesterol: 87.7 mgfat: 27.4 gfiber: 4 gprotein: 22.4 gsaturatedFat: 17.2 gservingSize: -sodium: 852 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Best Instant Pot® Scalloped Potatoes
Directions
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Combine potatoes, vegetable broth, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Transfer potatoes carefully to an 8-inch square oven-safe deep dish. Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid, select Saute function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
Broil in the preheated oven until golden, about 5 minutes.