Easy Instapot Scalloped Potatoes
I spent my high school years living in Western Idaho. While Idaho is the land of potatoes, I did not see my first potato field until my freshman year of college. A majority of the potato fields are in Southeastern Idaho.
Still, my love of potatoes (in all forms) began LONG before I lived in the potato state…and to this day, French Fries are still at the top of my potato loving list.
When potatoes and cheese are combined, though…that is a match made in heaven. So when I made scalloped potatoes a few weekends ago, my boys couldn’t get enough or stop thanking me for making them.
While this recipe is very easy, it requires a tool that makes it even easier, a mandoline…not to be confused with a Mandalorian. A mandoline is a tool that enables potatoes and other fruits and vegetables to be sliced very thin. While thin potato slices can be achieved with a knife and cutting board, it is much quicker using a mandoline. I have the one above. Click on the photo to be directed to the site.
There are a wide variety of mandolines, but when looking for one I would recommend one that has a stand or container to sit on. Mandolines are extremely sharp and it is very easy to slice off your fingerprints. Having one with a stand or container to sit on eases the discomfort and increases the chances of not splattering any blood on your potato slices. Besides, right now, none of us can afford an ER visit for a sliced off fingerprint.
Easy Instapot Scalloped Potatoes
Equipment
- instapot
- Mandoline
Ingredients
- 5 cups yukon Gold poatoes sliced thin (use a mandoline)
- ¾ cup cheddar cheese shredded
- ¾ cup heavy whipping cream
- ½ cup butter melted
- salt and pepper to taste
Instructions
- Grease the bottom and sides of your instapot. Begin layering the potatoes on the bottom of the pot.
- Lightly sprinkle with salt and pepper and then add another layer of potato slices. Top the second layer with a sprinkle of cheese. Continue this process: layer of potoatoes, lightly season with salt and pepper, then top with a sprinkle of cheese until all of the potatoes are used.
- Once all of the potatoes have been layered in, sprinkle with the last of the shredded cheddar cheese. Pour the heavy whipping cream over top and then the melted butter.
- Set to pressure cook for 30 minutes on medium pressure. When finished cooking, let stand for 10 minutes before rapid releasing the rest of the pressure. Serving immediately
Notes
Nutrition
To add extra flavor, replace half of the melted butter with Shamy Garlic Butter. If you are not able to find the Shamy Garlic Butter, then add in 3 large garlic cloves minced to the melted butter before pouring it into the Instapot. I usually get my Shamy Butters at Sam’s Club, but I know it is also sold at Walmart and Amazon. I’ve also occasionally seen it at Costco.
Hope y’all have an amazing week. Stay healthy and get out and enjoy the sunshine!
