JAMAICAN CURRY CHICKPEAS AND 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.

TAMARIND RECIPES - BBC GOOD FOOD

Tamarind recipes - BBC Good Food image

Tamarind, extracted from the pod-like fruits of the tamarind tree, is a sweet-sour pulp that tastes similar to lemons and dates. It's incredibly versatile – try it in a prawn curry, pad Thai or aubergine pickle.

Provided by Charlotte Morgan

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