Instant Pot Scalloped Potatoes
Infused with garlic and oh-so-creamy these Instant Pot Scalloped Potatoes are definitely an irresistible side dish, or even a main dish!
Infused with garlic and oh-so-creamy these Instant Pot Scalloped Potatoes are definitely an irresistible side dish, or even a main dish!
- 1 cup heavy whipping cream
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoons salt
- 2 lbs russet potatoes washed and peeled
- 4 oz sliced deli ham
- 2-3 garlic cloves grated on microplane zester
- â½ cup loosely packed cilantro chopped
- 1 cup grated mozzarella cheese divided
- 1 cup grated cheddar cheese divided
- Carbohydrate 33.2145916808103 g
- Cholesterol 388.020000020288 mg
- Fat 118.800895839992 g
- Fiber 0.996041674298165 g
- Protein 74.1733625071956 g
- Saturated Fat 74.3182358371274 g
- Serving Size 1 1 recipe (623g)
- Sodium 1757.35083349959 mg
- Sugar 32.2185500065121 g
- Trans Fat 6.64815333412167 g
- Calories 1492 calories
Step-by-step
- Thinly slice the potatoes and cut the ham into small squares.
- In a medium bowl whisk together the heavy cream, milk, garlic, flour, salt, black pepper and cilantro.
- Spray a round pan that can easily fit inside your pressure cooker (I used 8" round with 2" high sides) with non stick spray. Layer half of the potatoes and ham in the round pan, followed by half of the cheese. Pour half of the liquid over the top. Repeat with the rest of the potatoes, ham and liquid, reserving the remaining cheese for later.
- Pour 1 1/2 cups of water into the liner of your pressure cooker and place the round pan on top of your trivet. Carefully lower your pan down into the liner of your pressure cooker. Close the lid and ensure the pressure release valve is closed as well. Cook on HIGH pressure for 25 minutes, followed by a QUICK RELEASE of the pressure.
- Carefully pull the pan out by the trivet handles and place pan on a baking sheet. Top with the remaining cheese and place under the broiler in your oven for 3 minutes. (Or if you don't want to turn on your oven you can just leave the potatoes in the pressure cooker, top with cheese and cover for 5 minutes before removing from liner).
- Let the potatoes sit for about 5 minutes before serving. Enjoy!
The Evolution of Pan-Baking and Pressure
Early iterations of potato gratins relied entirely on ambient oven heat and prolonged baking times to render starches tender and brown the top dairy crust. Modern electric pressure cookers utilize sealed steam environments that accelerate starch gelatinization far faster than traditional dry-heat baking. Cooking the layered potatoes and dairy inside a secondary round pan resting on a trivet prevents scorching on the base of the stainless steel pot liner. High pressure forces moisture evenly through the starch cells, ensuring the russet slices soften uniformly within twenty-five minutes of cooking.
Judging Texture Without Probes
Determining doneness without a digital thermometer relies entirely on visual and physical cues observable during the resting phase. Piercing the center of the casserole with a thin metal skewer or the tip of a paring knife should yield zero mechanical resistance against the potato layers. Allowing the cooked casserole to rest undisturbed for five minutes permits the dairy proteins to set fully, making clean portions possible when transferring slices to plates. Finishing the surface under a broiler for three minutes creates localized Maillard reactions on the mozzarella and cheddar cheeses, producing a golden-brown crust that contrasts with the tender interior.
