Instant Pot Scalloped Potatoes
6 servings | Prep in 10 mins
– 4 small russet potatoes thinly sliced – ½ stick butter + 2 tsp. extra cut into cubes – 1 teaspoon garlic minced – 1 cup heavy cream – 1 cup shredded cheese – 1 cup chicken broth – salt and pepper to taste – optional: sliced green onions to taste
Ingredients
Thinly slice russet potatoes using a mandoline or knife and preheat your oven to 375°F.
1
Add the sliced potatoes to the Instant Pot with chicken broth and salt and pepper to taste. Cook on high pressure for 2 minutes.
2
Once 2 minutes is up, release the pressure. Transfer your potatoes from to an oven-safe dish using a slotted spoon. Keep the liquid.
3
Add butter, garlic, shredded cheese, and heavy cream to the Instant Pot with the liquid. Set your pressure cooker to saute mode and stir until smooth.
4
Pour the cheese sauce over the potatoes in the baking dish, then top with shredded cheese and butter. Top with sliced green onions to taste.
5
Place in your preheated oven and bake. Check the potatoes using a toothpick to know when the potatoes are done cooking.
6
They are ready when the toothpick pierces through easily!
Enjoy!
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