Are you craving the comforting goodness of classic scalloped potatoes but short on time? Then this Instant Pot Scalloped Potatoes recipe is your new best friend! Forget hours of oven baking; this easy recipe delivers perfectly tender, creamy potatoes in a fraction of the time. It's a delicious and healthy weeknight meal that even novice cooks can master. Get ready to experience the ultimate comfort food, elevated with the speed and convenience of your Instant Pot!
Ingredients:
- 2 lbs Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
- 1/2 cup butter, melted
- 1/2 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated sharp cheddar cheese (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh chives, chopped (for garnish)
Instructions:
Get started:
- First, you'll want to ensure your potatoes are thinly sliced for even cooking. A mandoline slicer is ideal, but a sharp knife will work too. Try to aim for consistent thickness to ensure uniform cooking.
- Next, melt the butter in a small bowl. This ensures it's completely melted and ready to be incorporated into the creamy sauce.
Building the layers:
- Lightly grease your Instant Pot's inner pot with cooking spray or butter. This prevents sticking.
- Layer half of the sliced potatoes in the bottom of the Instant Pot, slightly overlapping.
- Pour about half of the melted butter over the potatoes.
- Sprinkle half of the minced garlic, salt, pepper, and nutmeg over the potatoes.
Adding the creamy sauce:
- In a bowl, whisk together the heavy cream, milk, remaining melted butter, garlic, salt, pepper, and nutmeg.
- Pour this creamy mixture evenly over the potatoes in the Instant Pot.
- Layer the remaining potatoes on top, overlapping as needed.
- Pour the remaining melted butter over the top layer of potatoes.
Pressure cooking:
- Pour 1 cup of water into the bottom of the Instant Pot (around the layered potatoes). This creates the necessary steam for pressure cooking.
- Secure the lid and set the valve to "Sealing."
- Cook on high pressure for 10 minutes. Allow for a 10-minute natural pressure release followed by a quick release of any remaining pressure.
Finishing touches:
- Carefully remove the lid. If you're using cheese, sprinkle the cheddar and Parmesan cheese evenly over the potatoes.
- You can broil the potatoes for 2-3 minutes (if desired) to get a slightly browned, cheesy topping. Be careful not to burn them.
- Garnish with fresh chives and serve immediately.
Tips and Variations:
- For extra flavor: Add a bay leaf while pressure cooking, remove before serving.
- Spice it up: Add a pinch of red pepper flakes to the creamy sauce for a little kick.
- Different cheeses: Experiment with Gruyere, Fontina, or Monterey Jack cheese.
- Make it ahead: You can prepare the layered potatoes up to the point of pressure cooking and refrigerate overnight. Add an extra 2-3 minutes to the cooking time.
- Thicker sauce: If you prefer a thicker sauce, use less milk and more heavy cream.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Fat: 15-20g
- Carbohydrates: 25-30g
- Protein: 5-7g
This nutritional information is an estimate and may vary based on specific ingredients used and portion size.
Enjoy your delicious and effortless Instant Pot Scalloped Potatoes! This easy recipe is perfect for busy weeknights or special occasions. Let us know your thoughts in the comments below!