Easy Instapot Scalloped Potatoes

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Prep Time 20

Cook Time 30

Total Time 50

Course Side Dish

Cuisine American

Servings servings

Calories 131 kcal

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

One excellent addition is to use 1/4 cup of unsalted butter and 1/4 cup of Shamy Garlic Butter.

Nutrition

Serving: 1servingCalories: 131kcalCarbohydrates: 17gProtein: 4gFat: 12gSaturated Fat: 8gCholesterol: 39mgSodium: 69mgPotassium: 18mgFiber: 1gSugar: 1gCalcium: 76mgIron: 1mg

Keyword cheese, Instapot, potatoes