Scalloped Potatoes
Tender gold potatoes in a sharp white Cheddar cream sauce, browned crisp under the air-fryer lid. Servings 4/6/8/10, ready in 23 min.
⏱️ Prep: 10 min🍳 Cook: 8 min
Ingredients
| 6 | small gold potatoes, peeled and cut into 1/4-inch-thick slices | |
| 1 1/2 cups | 360 ml | water |
| 6 ounces | 170 g | sharp white Cheddar cheese, grated |
| 4 1/2 tablespoons | 68 ml | heavy cream |
| 3/4 teaspoon | 3.8 ml | garlic powder |
| 3/4 teaspoon | 3.8 ml | kosher salt |
| 1/4 teaspoon | 1.3 ml | ground black pepper |
| 1 1/2 ounces | 43 g | mild Cheddar cheese, grated |
Instructions
Servings: 4/6/8/10 · Ready in: 23 min · Prep: 10 min · Cook: 8 min
- Put potatoes into inner steel pot of pressure cooker; add water.
- Lock pressure cooker lid in place. Set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 1 minute on High pressure. Set steam vent to Venting to quick-release pressure.
- Transfer potatoes from pressure cooker to a round baking dish using a slotted spoon, leaving cooking liquid in inner steel pot.
- Set pressure cooker to Sauté on High.
- Stir sharp white Cheddar cheese, heavy cream, garlic powder, salt, and black pepper with the liquid remaining in the pot; cook and stir until cheese sauce is smooth, 3 to 4 minutes. Select Cancel to stop Sauté. Unplug pressure cooker.
- Pour potatoes back into inner steel pot with cheese sauce; turn to coat in sauce. Sprinkle mild Cheddar cheese over potatoes.
- Put CrispLid on top of inner steel pot and set to 500°F (260°C). Cook until potatoes are lightly browned and the cheese is browned and bubbling, 4 to 5 minutes. Lift the lid using the handle and set it on the silicone trivet.
- Cool for 5 minutes before serving.
Mealthy Tip: Add some chopped, cooked bacon to the cheese sauce before adding the cooked potatoes back into the pot for a nice savory flavor.