The secret to this recipe is the Instant Pot.
Scalloped Potatoes
The instant pot is what makes this recipe perfect. Do not try and adapt this for a slow cooker, you will end up with a pile of mush suitable for the trash can.
Equipment
- Instant Pot
- Round Baking dish (Oven Safe)
Ingredients
- 2 lb Potatoes sliced 1/2" thick
- 1 Cup Vegetable Broth
- 3 tbsp Heavy Cream 35% works best
- 1/2 tsp Salt or to taste
- 1 cup shredded sharp white cheddar (Save 1/4 cup for top
- 1/4 tsp Pepper or to taste
- 1/2 tsp Garlic Powder
- 1/2 tsp Dried Thyme
Instructions
- Place sliced potatoes into the Instant Pot with 1 cup of vegetable broth and cook on the manual pressure cooker setting for 1 minute. (standard pressure cookers, 1 minute on HIGH).
- Instant release the pressure once the timer expires.
- Preheat the oven on BROIL
- Transfer the potatoes from the Instant Pot to a pie plate or other oven-safe dish leaving any cooking liquids in the Instant Pot. *There will not be a lot of liquid in there, but what does remain should be enough.
- Add the remaining ingredients (reserving 2 oz of cheese) to the Instant Pot and set to “Saute” and stir until smooth.
- Pour the cheese sauce over the potatoes in the dish and toss to evenly distribute the cheese sauce.
- Top with reserved cheese.
- Broil in the oven for 4 – 6 minutes until the top of the potatoes are bubbly and browned.