INSTANT POT SCALLOPED POTATOES RECIPES

Name: Creamy Scalloped Potatoes
Prep time: 5 min
Cook time: 20 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 1 1/2 lbs potatoes (peeled and cut into 1/4 inch slices); 1 tbsp dried parsley; 1/2 tsp kosher salt; 1/2 tsp onion powder; 1/2 tsp fresh thyme; 1/4 tsp pepper; 1 cup chicken broth (or vegetable); 3 tbsp butter; 3 tbsp flour; 3/4 cup milk; 1 tbsp spicy brown mustard; 1/4 tsp nutmeg; 1/2 cup shredded cheddar

CREAMY SCALLOPED POTATOES – INSTANT POT RECIPES

Creamy Scalloped Potatoes – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 lbs potatoes (peeled and cut into 1/4 inch slices)
1 tbsp dried parsley
1/2 tsp kosher salt
1/2 tsp onion powder
1/2 tsp fresh thyme
1/4 tsp pepper
1 cup chicken broth (or vegetable)
3 tbsp butter
3 tbsp flour
3/4 cup milk
1 tbsp spicy brown mustard
1/4 tsp nutmeg
1/2 cup shredded cheddar

Steps:

Place sliced potatoes in the Instant Pot. Sprinkle with parsley, salt, onion powder, thyme and pepper. Pour broth over the top.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 1 minute.
When the time is up, quick-release the pressure.
Remove potatoes with a slotted spoon to a 1.5 quart ovenproof casserole.
Add butter to the Instant Pot. Turn the pot off by Selecting CANCEL and then select the SAUTE function.
When butter is completely melted, sprinkle in flour and stir until smooth.
Add milk, mustard and nutmeg and cook and stir until thickened and bubbly. Add more milk if needed to achieve the desired consistency.
Pour sauce evenly over potatoes. Top with cheese and set under a broiler for 5-10 minutes until golden and bubbly.

INSTANT POT SCALLOPED POTATOES RECIPE - FOOD FANATIC

Instant Pot Scalloped Potatoes Recipe - Food Fanatic image

Instant Pot Scalloped Potatoes recipes is delicious and very easy to make thanks to the convenience of the Instant Pot. Hot creamy potatoes that please a large crowd!

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 9

Ingredients

8 russet potatoes, peeled and sliced 1/4" thick
1 cup chicken broth
2 tablespoons butter
1 tablespoon dried onion flakes
1/2 cup heavy cream
1/2 teaspoon garlic powder
1 tablespoon dehydrated chives
1/8 teaspoon black pepper
8 ounces cheddar cheese, (1 block - i used cabot cheddar)

Steps:

Peel, and slice potatoes 1/4-inch thick. Place in a bowl filled with cold water. Rinse until the water runs clear. Place the sliced potatoes in the Instant Pot with 1 cup chicken broth. Cook on "manual" for 1 minute. As soon as the potatoes are done, carefully force pressure. Spray a baking dish with cooking spray and transfer the potatoes to the dish (no need to drain or rinse). Place the pot back in the base. Select "saute" mode. Melt butter, add in the dried onion flakes, heavy cream, garlic powder, dehydrated chive and black pepper. Mix well then add in half the cheddar cheese. Turn the heat off and mix until melted. Carefully pour the cheese sauce on top. Then top with the remaining cheddar cheese. Broil on high (medium rack) for 8-10 minutes or until golden in color. Carefully remove from the oven and serve immediately.

Nutrition Facts : ServingSize , Calories 487 calories, FatContent 17 g, CarbohydrateContent 1 g, FiberContent 4 g, ProteinContent 14 g, SaturatedFatContent 8 g, SodiumContent 299 mg, SugarContent 2 g

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