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
Thinly slice russet potatoes using a mandoline or knife and preheat your oven to 375°F.
Add the sliced potatoes to the Instant Pot with chicken broth and salt and pepper to taste. Cook on high pressure for 2 minutes.
Once 2 minutes is up, release the pressure. Transfer your potatoes from to an oven-safe dish using a slotted spoon. Keep the liquid.
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.
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.
Place in your preheated oven and bake. Check the potatoes using a toothpick to know when the potatoes are done cooking.
They are ready when the toothpick pierces through easily!
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