Instant Pot Scalloped Potatoes
Recipe adapted By: Dave Mathews
Serving Size: 4
Preparation Time: 10minutes
Total Time: 45 minutes
1 lb russet potatoes, washed and peeled
1/2 cup heavy whipping cream
1/2 cup milk
1 large garlic cloves, minced
1 tbsp flour
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup grated mozzarella cheese, divided
1/2 cup grated cheddar cheese, divided
1. Thinly slice the potatoes.
2. In a bowl whisk together the heavy cream, milk, garlic, flour, salt, and black pepper.
3. Oil a 7″inch round pan with removable bottom. Layer half of the potatoes in the round pan, followed by half of the cheese. Pour half of the liquid over the top. Repeat with the rest of the potatoes and the liquid, reserving the remaining cheese for later.
4. Pour 1 1/2 cups of water into the liner of your pressure cooker and place the round pan on top of your trivet. Cook on HIGH pressure for 25 minutes, followed by a QUICK RELEASE. Pull the pan out by the trivet handles and place pan on a baking sheet.
5. Top with the remaining cheese and place under the broiler in your oven for 3 to 5 minutes. Let the potatoes sit for about 5 minutes before serving.
