Instant Pot Scalloped Potatoes Recipe
Thursday, September 27, 2018
Edit
Instant Pot Scalloped Potatoes Recipe
Instant Pot Scalloped Potatoes Recipe – scalloped potatoes cooked in the digital pressure cooker, with creamy garlic sauce and cheesy topping. Perfect dish for holiday dinners!
INSTANT POT SCALLOPED POTATOES
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Scalloped potatoes cooked in the digital pressure cooker, with creamy garlic sauce and cheesy topping. Perfect dish for holiday dinners!
More Instant Pot recipes: www.crunchycreamysweet.com
Course: Side Dish
Cuisine: American
Servings: 5 people
Calories: 213 kcal
Author: Anna@CrunchyCreamySweet
Ingredients
- 2 lbs russet potatoes
- 4 cups water
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon dried herbs thyme, dill, etc.
- 1 cup half and half
- 1/2 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon minced garlic
- 1 cup shredded Monterey Jack cheese
US Customary - Metric
Instructions
- Make sure the stainless steel insert is in the Instant Pot.
- Peel the potatoes and slice thin. (see note)
- Add potato slices to stainless steel insert, add minced garlic, salt and herbs. Add enough water to just cover the potatoes.
- Place lid on your Instant Pot, turn the valve to "sealing" position and press the "manual" button. Adjust time to 4 minutes. The Instant Pot will beep and start coming to pressure. It may take about 12 minutes to do that.
- In the meantime, butter a 2 quart baking dish and set aside.
- When the time is done, the Instant Pot will beep. Press "cancel/off" button. Carefully turn the valve to "venting" position. When done, carefully remove the lid away from your face.
- Drain the potatoes discarding the water. Spoon the potato slices on the bottom of the prepared baking dish. Sprinkle with a little bit of cheese. Arrange another layer of potatoes and cheese. Repeat until you used all potatoes but keep some cheese for the final topping.
- In a measuring cup, whisk together half and half and cornstarch. Add salt and pepper. Whisk.
- You don't have to wash the stainless steel insert, just make sure the outside of it is dry and not wet from draining the potatoes. Place the insert back in the Instant Pot.
- Add garlic to the IP insert.
- Press "saute" button on your Instant Pot. When the garlic starts to saute, stir it a few times and cook for a minutes. Add half and half and cornstarch mixture and cook, stirring constantly with a wooden spoon. Cook just until the sauce thickens.
- Pour the sauce over potatoes.
- Top potatoes with remaining cheese.
- Broil in your oven just until the cheese melts.
- Garnish with chopped parsley before serving.
Recipe Notes
The cooking time includes the time it takes the Instant Pot to come to pressure (for me it was about 12 minutes) and the time to cook the sauce.
The success to this dish is to slice the potatoes thin but not too thin. The slices should not be folding when you cut the potato with a knife, but stand firmly. The thickness should be about 1/4". If you cut the potatoes too thin, they will fall apart as you drain the water and spoon the potatoes into the dish. If that happens, it's better to just mash them or if you don't mind they won't have the visible disk shapes, proceed with the recipe. They will still be delicious!
It is not recommended to cook creamy sauce dishes in the Instant Pot, that's why I decided to not use the pot-in-pot method. I prefer to cook the potatoes first, then make the sauce and broil in the oven just so the cheese melts. You can also just cover the dish with a inverted plate or a sheet of aluminum foil right after sprinkling it with cheese and while the dish is still hot. The cheese will still melt.
recipe source:
