These Instant Pot scalloped potatoes are the ultimate side dish. They're easy to make and ready in about 30 minutes.
Ingredients
- Yukon gold or red potato: 2 pound (cut into 1/4 inch slices)
- vegetable broth: 1 cup
- salt: 0.5 tsp
- sharp Cheddar cheese: 2 cups (divided, shredded)
- heavy cream: 3 Tbsp
- garlic powder: 0.5 tsp
- ground black pepper: 0.25 tsp
- nutmeg: 0.25 tsp
Metric Conversion
Stages of cooking
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Combine potatoes, broth, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
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Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully transfer potatoes to a deep 8-inch square baking dish.
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Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Sauté function and cook until smooth and creamy, about 5 minutes.
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Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
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Broil in the preheated oven until cheese is golden, about 5 minutes.
