Pressure Cooker Scalloped Potatoes Recipe 45 Food

PRESSURE COOKER SCALLOPED POTATOES RECIPE - (4/5)

Steps:

• Pour broth into pressure cooker. Add potatoes, salt, pepper, and chives. Secure lid. Over high heat bring steam up to high pressure. Reduce heat to maintain pressure and cook 5 minutes. Release pressure and remove lid. Using a slotted spoon, transfer potatoes to flameproof platter. Preheat broiler. Pour sour cream, milk, and potato starch into cooking liquid in pressure cooker. Cook, whisking to blend, over high heat 1 minute. Pour over potatoes, use 2 forks to gently mix. Sprinkle with paprika, brown under broiler.

BEST INSTANT POT® SCALLOPED POTATOES

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine potatoes, vegetable broth, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer potatoes carefully to an 8-inch square oven-safe deep dish. Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Saute function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
• Broil in the preheated oven until golden, about 5 minutes.

SLOW COOKER SCALLOPED POTATOES

Steps:

• Mix sour cream, soup and Worcestershire sauce together in a large bowl.
• Add potatoes and mix well until all potatoes are coated.
• Spoon 1/2 of the potatoe mixture into the crock pot.
• Top with 1 cup of cheese.
• Spoon in the rest of the potato mixture and cover with 1 cup of cheese.
• Cook on high for 3 1/2 to 4 1/2 hours, or low for 7 to 8 hours.