Instant Pot Cheesy Scalloped Potatoes Au Gratin Remove the potatoes and place them in a baking dish. hit cancel on the instant pot and then saute. add the garlic to the pot and cook for 1 to 2 minutes. add milk, cream, salt, pepper, and onion powder, 1 cup of cheddar (save 1 2 cup), the parmesan reggiano, and cream cheese to the pot. stir continuously until the cheese and cream cheese have. Preheat your oven to 400 degrees. optional – peel your potatoes (i usually do). using your mandolin, your food processor, or a sharp knife, slice your potatoes nice and thin – ⅛ ¼ inch slices are best. heat a ceramic or stainless pan over medium heat. melt butter, then whisk in the flour and cook for 1 minute.
Instant Pot Cheesy Scalloped Potatoes Au Gratin Instant Pot Potato Put a layer of the sliced potatoes in the bottom of a 7" x 3" oven safe dish (or a size close to that). stainless steel is my choice. sprinkle on a pinch each of the salt, pepper, garlic powder, onion powder, thyme leaves. add another layer of potatoes. repeat step 2 (layering on the spices). Select saute and add the butter to the pressure cooking pot. when the butter is melted, add the onion and cook until tender, stirring occasionally, 3 to 5 minutes. add chicken broth, salt, and pepper to the onions. place the steamer basket in the bottom of the cooking pot. distribute the sliced potatoes evenly. Turn on a multi functional pressure cooker (such as instant pot). add potatoes, chicken broth, onion, parsley, garlic powder, paprika, salt, and pepper. close and lock the lid. select high pressure according to manufacturer's instructions; set timer for 1 minute. allow 10 minutes for pressure to build. release pressure carefully using the quick. Using a food processor fitting with a slicing blade, a mandoline, or a sharp knife, thinly slice the potatoes into ⅛ inch thick slices. over medium low heat in a heavy bottomed medium saucepan, melt 2 tablespoons of butter. once the butter has melted, add in the flour, whisking well, to form a thick paste.
Instant Pot Cheesy Scalloped Potatoes Au Gratin Is A Quick And Easy Turn on a multi functional pressure cooker (such as instant pot). add potatoes, chicken broth, onion, parsley, garlic powder, paprika, salt, and pepper. close and lock the lid. select high pressure according to manufacturer's instructions; set timer for 1 minute. allow 10 minutes for pressure to build. release pressure carefully using the quick. Using a food processor fitting with a slicing blade, a mandoline, or a sharp knife, thinly slice the potatoes into ⅛ inch thick slices. over medium low heat in a heavy bottomed medium saucepan, melt 2 tablespoons of butter. once the butter has melted, add in the flour, whisking well, to form a thick paste. Step 1: wash and peel the potatoes then slice into ¼″ sections. add the potatoes to your instant pot or pressure cooker. pro tip: at this point, there's no need to layer the potatoes. step 2: whisk pepper and thyme in with the broth and pour over the potatoes. close the pressure cooker lid and turn the valve to seal. For the 8 qt instant pot an 8 inch round with 2 inch sides should work. if using a smaller pressure cooker, use a 6 7 inch round with 3 inch sides. layer half of the potatoes into the round pan, followed by half of the cheese. pour half of the liquid over the top. add the remaining potatoes, and remaining liquid.
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