Category: Instant Pot -

Scalloped Potatoes (Instant Pot)     

Ingredients:
2lbs russet potatoes, washed and peeled
1 cup heavy whipping cream
1 cup milk
2-3 garlic cloves, pressed
2 tablespoons all-purpose flour
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 cup grated mozzarella cheese, divided
1 cup grated cheddar cheese, divided

Preparation:
Thinly slice the potatoes. In a medium bowl whisk together the heavy cream, milk, garlic, flour, salt, black pepper and cilantro. Spray a round pan with at least 2" high sides that can easily fit inside your pressure cooker with non stick spray. Layer half of the potatoes, followed by half of the cheese. Pour half of the liquid over the top. Repeat with the rest of the potatoes and liquid, reserving the remaining cheese for later.

Pour 1 1/2 cups of water into the liner of your pressure cooker and place the round pan on top of your trivet. Cook on HIGH pressure for 25 minutes, quick release.

Carefully pull the pan out by the trivet handles and place pan on a baking sheet. Top with the remaining cheese and place under the broiler in your oven for 3 minutes. (Or if you don't want to turn on your oven you can just leave the potatoes in the pressure cooker, top with cheese and cover for 5 minutes before removing from liner). Let the potatoes sit for about 5 minutes before serving

Date added: 2018-08-30
Number of visits: 2365