Instant Pot Scalloped Potatoes

Name: Instant Pot Scalloped Potatoes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 7 – 8 small potatoes (2lbs), peeled and sliced 1/4 in thickness; 1 cup vegetable broth (I make mine with Better Than Bouillon); 3 tbs heavy cream; 1/2 tsp salt; 8 oz shredded sharp white cheddar (2 oz reserved for top); 1/4 tsp pepper; 1/2 tsp garlic powder; 1/2 tsp dried thyme

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Prep Time: 25 minutes

Cook Time: 15 minutes

Total: 40 minutes

Servings: 6

Cost: $3.79 /serving

Author : Joanie Simon

potatoes instant pot scalloped potatoes

Ingredients

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7 – 8 small potatoes (2lbs), peeled and sliced 1/4 in thickness1 cup vegetable broth (I make mine with Better Than Bouillon)3 tbs heavy cream1/2 tsp salt8 oz shredded sharp white cheddar (2 oz reserved for top)1/4 tsp pepper1/2 tsp garlic powder1/2 tsp dried thyme

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Instructions

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Step 1

Place sliced potatoes into the Instant Pot with 1 cup of vegetable broth and cook on the manual pressure cooker setting for 1 minute. (standard pressure cookers, 1 minute on HIGH).

Step 2

Instant release the pressure once the timer expires.

Step 3

Preheat the oven on BROIL

Step 4

Transfer the potatoes from the Instant Pot to a pie plate or other oven-safe dish leaving any cooking liquids in the Instant Pot. *There will not be a lot of liquid in there, but what does remain should be enough.

Step 5

Add the remaining ingredients (reserving 2 oz of cheese) to the Instant Pot and set to “Saute” and stir until smooth.

Step 6

Pour the cheese sauce over the potatoes in the dish and toss to evenly distribute the cheese sauce.

Step 7

Top with reserved cheese.

Step 8

Broil in the oven for 4 – 6 minutes until the top of the potatoes are bubbly and browned.

Step 9

Serve.