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The Best Scalloped Potatoes

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
4 servings
U.S.
The Best Scalloped Potatoes
Ingredients
  • 2 pounds Yukon gold or red potato, cut into 1/4-inch slices
  • 1 cup vegetable broth
  • 1/2 teaspoon salt
  • 2 cups shredded sharp Cheddar cheese, divided
  • 3 tablespoons heavy cream
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg
Instructions
1
Combine diced potatoes, chicken broth, and a pinch of salt in your pressure cooker. Close the lid securely and make sure it's locked in place. Follow the manufacturer's guidelines to set the pressure cooker to high and set a 1-minute timer. Allow 10-15 minutes for the pressure to rise.
2
In the meantime, position an oven rack about 6 inches away from the heat source and preheat your oven's broiler to its highest temperature.
3
Once the pressure has released, carefully unlock and remove the lid using the quick-release method as instructed by the manufacturer. This process should take around 5 minutes.
4
Transfer the potatoes to a deep, square baking dish and set it aside.
5
In the pressure cooker, combine 1.5 cups shredded Cheddar cheese, heavy cream, garlic powder, black pepper, and a pinch of nutmeg. Use the Sauté function to heat the mixture until it's smooth and creamy, taking about 5 minutes.
6
Pour this sauce evenly over the potatoes in the baking dish. Sprinkle the remaining 0.5 cups of Cheddar cheese on top.
7
Place the baking dish under the preheated broiler and cook until the cheese is golden brown, taking about 5 minutes.