Creamy Scalloped Potatoes
By :Chop Secrets
Print Recipe
Votes: 3
Rating: 4.67
Rate this recipe!
Course Dinner, Kids, Side Dish
Cuisine Modern
Difficulty Medium
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 1 1/2 lbs potatoes peeled and cut into 1/4 inch slices
  • 1 tbsp dried parsley
  • 1/2 tsp kosher salt
  • 1/2 tsp onion powder
  • 1/2 tsp fresh thyme
  • 1/4 tsp pepper
  • 1 cup chicken broth or vegetable
  • 3 tbsp butter
  • 3 tbsp flour
  • 3/4 cup milk
  • 1 tbsp spicy brown mustard
  • 1/4 tsp nutmeg
  • 1/2 cup shredded cheddar
Course Dinner, Kids, Side Dish
Cuisine Modern
Difficulty Medium
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 1 1/2 lbs potatoes peeled and cut into 1/4 inch slices
  • 1 tbsp dried parsley
  • 1/2 tsp kosher salt
  • 1/2 tsp onion powder
  • 1/2 tsp fresh thyme
  • 1/4 tsp pepper
  • 1 cup chicken broth or vegetable
  • 3 tbsp butter
  • 3 tbsp flour
  • 3/4 cup milk
  • 1 tbsp spicy brown mustard
  • 1/4 tsp nutmeg
  • 1/2 cup shredded cheddar
Votes: 3
Rating: 4.67
Rate this recipe!
Instructions
  1. Place sliced potatoes in the Instant Pot. Sprinkle with parsley, salt, onion powder, thyme and pepper. Pour broth over the top.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 1 minute.
  4. When the time is up, quick-release the pressure.
  5. Remove potatoes with a slotted spoon to a 1.5 quart ovenproof casserole.
  6. Add butter to the Instant Pot. Turn the pot off by Selecting CANCEL and then select the SAUTE function.
  7. When butter is completely melted, sprinkle in flour and stir until smooth.
  8. Add milk, mustard and nutmeg and cook and stir until thickened and bubbly. Add more milk if needed to achieve the desired consistency.
  9. Pour sauce evenly over potatoes. Top with cheese and set under a broiler for 5-10 minutes until golden and bubbly.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

2 replies
  1. Tteller
    Tteller says:

    We ate everything in one sitting, these were really good but i kept them in for 3 minutes unstead if 1 because i just didnt think they would cook throught that fast. 3 minutes was perfect!

  2. Psimonl
    Psimonl says:

    Very easy, tastes like real Dauphinoise. But Too much sauce. I mixed the cooked potatoes in the instant pot with the sauce and then put them to broil. Left half the sauce, wich I will reuse in an other recipe.
    And I cut the potatoes 1/8th inch, cooked for 2 minutes, broilled for 15 and it was perfect!!!

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