How To Make Best Instant Pot Scalloped Potatoes Recipe
No time to cook? No problem! If you’re too busy to whip up lunch or dinner meals, then don’t worry. We have easy but delicious instant pot recipes right here to save the day! These instant pot recipes are great for coming up with quick fix dishes to instantly soothe a grumbling stomach. You’ll be churning soups, stews, and other pot dishes so fast, you’ll be saying “dinner is served!” in no time. Just toss in ingredients into a pot and you’ve got yourself an instant pot meal. What more can you ask for?
Serves:
Ingredients
- 4 large potatoes, sliced
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Fresh parsley, chopped (for garnish)
Instructions
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Place the sliced potatoes in the Instant Pot.
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In a medium bowl, whisk together the milk, chicken broth, minced garlic, salt, black pepper, and dried thyme. Pour the mixture over the potatoes.
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Secure the lid on the Instant Pot and set it to manual mode for 8 minutes on high pressure.
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Once the cooking time is complete, use the quick release to release the pressure.
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In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
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Gradually whisk in the cooking liquid from the Instant Pot until smooth and thickened.
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Layer half of the cooked potatoes in a baking dish. Pour half of the sauce over the potatoes and sprinkle with half of the shredded cheddar cheese.
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Repeat the layers with the remaining potatoes, sauce, and cheese.
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Broil in the oven for 5 minutes or until the cheese is melted and bubbly.
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Garnish with chopped parsley before serving.
Nutrition
- Calories : 324kcal
- Total Fat : 10g
- Saturated Fat : 6g
- Cholesterol : 29mg
- Sodium : 636mg
- Total Carbohydrates : 50g
- Dietary Fiber : 6g
- Sugar : 4g
- Protein : 11g
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