CHEESY AUGRATIN POTATOES RECIPES

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INSTANT POT SCALLOPED POTATOES | JOANIE SIMON



Instant Pot Scalloped Potatoes | Joanie Simon image

An easy recipe for Instant Pot Scalloped Potatoes with a rich cheese sauce and perfectly cooked potatoes.

Provided by Joanie Simon

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 8

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

Steps:

  • 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).
  • Instant release the pressure once the timer expires.
  • Preheat the oven on BROIL
  • 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.
  • Add the remaining ingredients (reserving 2 oz of cheese) to the Instant Pot and set to “Saute” and stir until smooth.
  • Pour the cheese sauce over the potatoes in the dish and toss to evenly distribute the cheese sauce.
  • Top with reserved cheese.
  • Broil in the oven for 4 – 6 minutes until the top of the potatoes are bubbly and browned.
  • Serve.

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The .gov means it’s official. Federal government websites always use a .gov or .mil domain. Before sharing sensitive information online, make sure you’re on a .gov or .mil site by inspecting your …
From fdc.nal.usda.gov
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