The Best Scalloped Potatoes
Thinly slice russet potatoes using a mandoline or knife and preheat your oven to 375°F.
Add the sliced potatoes to your Instant Pot with chicken broth and salt and pepper to taste. Cook on high pressure for 2 minutes.
Once 2 minutes is up, release the pressure. Transfer your potatoes from the Instant Pot to an oven-safe dish using a slotted spoon. Keep the liquid.
Add butter, garlic, shredded cheese, and heavy cream to the Instant Pot with the liquid. Set your pressure cooker to saute mode and stir until creamy.
Pour cheese sauce over the potatoes in the baking dish, then top with shredded cheese and butter. Top with sliced green onions to taste if using.
Place in your preheated oven and bake for 15 minutes. When the potatoes are tender and the toothpick pierces through easily, they are ready!
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