Lisa Yarde
Instant Pot Scalloped Potatoes
Try this quick and easy version made in minutes
Servings: 4
Calories: 506kcal
Ingredients
- 2 lb Russet Potatoes
- 4 oz Deli Ham Sliced
- 1 cup Heavy Whipping Cream
- 1 cup Milk
- 3 Garlic Cloves
- 2 tbsp All Purpose Flour
- 1 ½ tsp Salt
- 1 tsp Black Pepper Freshly Ground
- ½ cup Chopped Cilantro
- 1 cup Mozzarella Grated
- 1 cup Cheddar Cheese Grated
Instructions
- 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(R)). 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 Saute 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.
Nutrition Facts
1 servings per container
- Amount Per ServingCalories506
- % Daily Value *
- Total Fat
27.4g
43%
- Cholesterol 88mg 30%
- Sodium 852mg 36%
- Total Carbohydrate
43.7g
15%
- Protein 22.4g 45%
- Iron 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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