| Instant Pot Scalloped Potatoes |
Author: April | Food n' Focus
Cook time: 50 mins
Total time: 50 mins
Ingredients
- 4 russet potatoes, sliced thin (I used my mandolin for even slices)
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Litehouse Instantly Fresh Garlic
- 2 tablespoons Litehouse Instantly Fresh Spring Onion
- 2 teaspoons Litehouse Instantly Fresh Thyme
- ½ cup Parmesan Cheese grated, divided in half
- 1 cup Monterey Jack Cheese shredded, divided in half
- ⅓ cup Sharp Cheddar Cheese shredded, divided in half
- ¼ tsp Nutmeg
- 1 cup Half and Half
- 1 cup cooked ham, diced
Instructions
- Put a layer of the sliced potatoes in the bottom of a 7" x 3" oven safe dish that will fit comfortably in the base of the Instant Pot (or a size close to that). Sprinkle on a pinch each of the salt, pepper, garlic, spring onion and thyme leaves.
- Add another layer of potatoes and repeat with a layer of salt, pepper, garlic, thyme, spring onion and thyme. Sprinkle on half of the Parmesan, cheddar and Monterey jack cheeses.
- Add another layer of potatoes followed by the salt and pepper, herbs and cheddar and Monterey Jack cheeses. (Do not include the remaining Parmesan.)
- Add another layer of potatoes and the remaining herbs. Sprinkle with ¼ teaspoon of nutmeg.
- Gently pour over the half and half and if you can't see the liquid just peeking through the potatoes, add just a little more.
- Add 1½ cups of water to the inner liner of the Instant Pot. Cover the dish with foil, or lid, and set dish on a trivet with handles, and lower it into the pot.
- Choose the Manual (or Pressure Cook) setting on the pressure cooker and use the + or - button to choose 38 minutes (45 for thicker slices). Make sure High Pressure is also selected, if you have the option.
- Put the lid on the Instant Pot and close it, setting the steam release knob to the Sealing position. When cooking cycle ends, do a Quick Release of the steam and open the lid after the pin drops.
- Very carefully peel off the foil or remove lid from pan. The steam will be super hot, so be careful! Test for doneness, using a fork. The fork should slide into the potatoes easily. If not, cover them back up and set for a few more minutes.
- When done, use silicone mitts or pot holders to grasp the handles of the trivet and carefully lift it out of the pot and onto a counter top or other stable surface.
- Turn on broiler to high and place the oven rack about 6 inches from element. Place dish of scalloped potatoes on a baking sheet.
- Sprinkle the remaining Parmesan cheese over the top of the potatoes. Add a little more if you like it crisper.
- When broiler is hot, place baking sheet with dish under the broiler for about 5 minutes, or until desired browning is reached. Allow to cool slightly before serving.
Recipe by Food n' Focus - Food, Travel, Photography at https://www.foodnfocus.com/sides/instant-pot-scalloped-potatoes-giveaway