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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