Feel free to omit the onion in the recipe or add 2 cloves of finely minced garlic. The recipe calls for cheddar cheese, but a combination of cheddar and mozzarella is good as well. Or use Monterey Jack or Colby cheese.
A 7-by-2-inch baking pan is a perfect size for the 6-quart Instant Pot, or use an 8-by-2-inch pan in the 8-quart pot. If possible, use a mandoline or the slicing disk of a food processor for uniform, thinly sliced potatoes. A thickness of about 1/8-inch or just slightly thicker is ideal.
- 1 1/2 pounds Yukon gold potatoes
- 1 tablespoon unsalted butter
- 3 tablespoons onion, finely chopped
- 1 1/2 cups cheddar cheese, divided
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 dash nutmeg
- 1 cup heavy cream
- 1 cup whole milk, or half-and-half
- 2 tablespoons all-purpose flour
- 1 1/2 cups water
- 1 tablespoon choppedparsley or chives, optional garnish
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Gather the ingredients.
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Peel the potatoes and slice them into 1/8-inch to 1/4-inch rounds.
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Butter a 7-by-2-inch baking pan (or one that will fit in the Instant Pot with the trivet).
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Arrange a layer of potatoes in the bottom of the pan. Follow the potato layer with about 1 tablespoon of finely chopped onion, a few tablespoons of cheddar cheese, and a sprinkling of the salt, pepper, and nutmeg.
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Repeat the layers two times and then finish with another layer of potatoes, a sprinkling of salt and pepper, and a few tablespoons of cheddar cheese. Don’t fill the pan completely; there should be at least 1/2-inch of headspace.
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In a bowl, whisk the cream and milk with the flour. Pour the cream and milk over the potatoes. The mixture should come almost—but not quite—to the top of the potatoes.
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Add 1 1/2 cups of water to the Instant Pot.
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Place the uncovered baking pan on the trivet. Holding the trivet handles, lower it into the Instant Pot.
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Lock the Instant Pot lid in place and set the vent to sealing.
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Using the manual setting, choose high pressure for 30 minutes.
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When the time is up, release the pressure quickly.
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Grasp the trivet handles and carefully lift the pan of scalloped potatoes out of the cooker.
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Sprinkle the remaining cheddar cheese over the potatoes and place the pan on a baking sheet.
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Position an oven rack about 6 to 8 inches below the broiler. Preheat the broiler for about 5 to 10 minutes.
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Broil the scalloped potatoes for about 3 to 5 minutes, or until golden brown. If necessary, rotate the pan for even browning.
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Garnish with parsley or chives, as desired, and serve hot.
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Enjoy!
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- The potatoes will take longer if the slices are thick or layered in a deeper pan. If, after the quick release, the potatoes are still too firm, return the pan to the cooker and time them for 3 to 5 minutes longer.
- Russets or Yukon Gold potatoes are both good choices for this recipe. The starchier russets will break down a bit and make the sauce creamier, while moderate-starch Yukon Gold potatoes will hold their shape better.