Scalloped Potatoes
Thinly sliced gold potatoes in a sharp white Cheddar sauce, pressure-cooked then finished under the broiler.
⏱️ Prep: 10 min🍳 Cook: 8 min
Ingredients
| 10.67 | small gold potatoes, peeled and cut into 1/4-inch-thick slices | |
| 1.33 cups | 320 ml | water |
| 11 ounces | 310 g | sharp white Cheddar cheese, grated and divided |
| 0.25 cup | 60 ml | heavy whipping cream |
| 0.75 teaspoon | 3.8 ml | garlic powder |
| — | salt | |
| — | ground black pepper |
Instructions
Servings: 2/4/6/8/10. Ready in: 25 min. Prep time: 10 min. Cook time: 8 min.
- Put potatoes into the inner steel pot of the pressure cooker; add water.
- Lock the pressure cooker lid in place. Set the steam vent to Sealing. Select Pressure Cook (Manual) and cook for 1 minute on High pressure.
- Set the steam vent to Venting to quick-release pressure.
- Preheat the oven broiler on High.
- Transfer potatoes from the pressure cooker using a slotted spoon to a pie plate.
- Press Cancel on the pressure cooker and select Sauté on Normal.
- Stir 6 ounces Cheddar cheese, heavy cream, garlic powder, salt, and black pepper with the liquid remaining in the pot; cook and stir until the cheese sauce is smooth, 3 to 4 minutes.
- Pour the cheese sauce over the potatoes. Turn potatoes to coat in sauce.
- Sprinkle remaining cheese over the potatoes.
- Cook potatoes under the broiler until the top of the potatoes are lightly browned and the cheese sauce is bubbling, about 4 minutes.
- Allow potatoes to cool for 5 minutes before serving.
Mealthy Tip: Add chopped ham to the potatoes and cheese sauce for added protein. You can also top the potatoes with bread crumbs and toast under the broiler for increased texture.