Scalloped Potatoes

⏱️ Prep: 10 min🍳 Cook: 20 min

Nutrition

per per serving

506

Calories

—

Protein

—

Carbs

—

Fat

2 pounds	905 g	Yukon gold or red potato, cut into 1/4-inch slices
1 cup	240 ml	vegetable broth
0.5 teaspoon	2.5 ml	salt
2 cups	480 ml	shredded sharp Cheddar cheese, divided
3 tablespoons	45 ml	heavy cream
0.5 teaspoon	2.5 ml	garlic powder
0.25 teaspoon	1.3 ml	ground black pepper
0.25 teaspoon	1.3 ml	nutmeg

Prep: 10 m / Cook: 20 m / Ready In: 35 m — 4 servings — 506 cals

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Combine potatoes, vegetable 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 timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Transfer potatoes carefully to an 8-inch square oven-safe deep dish. 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. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
Broil in the preheated oven until golden, about 5 minutes.