Egg free, Family, food, LDS, ldsmom, recipes

Instant Pot Scalloped Potatoes

After checking out a few recipes online, I came up with my own version.  We love potatoes at our house.  Especially gooey, cheesy kind.  This recipe takes about an hour total including prep work.

Ingredients:

6-8 potatoes, peeled and very thinly sliced

salt/pepper/parsley

1 can of chicken broth-I like Swanson’s for this recipe instead of my homemade-crazy I know!  Use what you like!

1/2-1 C water

1 can of cream of chicken soup- I like Campbell’s Healthy Request Or make your own **see below**

1/4 C sour cream

salt/pepper/onion powder as desired

1 C mixture Mozzarella, Cheddar, and Parmesan cheese- add more or less as desired

Directions:

Peel potatoes and thinly slice them.  Place in instant pot.

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Sprinkle with salt/pepper/and dried parsley.

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Pour the can of chicken broth and enough water on top to almost cover the potatoes completely.  Most instant pots want you to have a least 2 C of liquid in there.  Cook on manual for 3 minutes.  I did 4 minutes, but they were just a bit too mushy-I loved them and so did my kids, but my husband would have liked them a bit less so.:)

While this is coming up to pressure and cooking-about 20 minutes total time, make the sauce.  In a large bowl, add the cream of chicken soup, sour cream, and salt/pepper/and onion powder.  I think I added about 1/2 tsp salt-could have used a bit more, 1/4 tsp pepper, 1/4 tsp onion powder.  With recipes like this, I never measure, just sprinkle till it looks good to me. Stir.

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Next, grate all your cheeses.  I just had small remnants of those cheeses, so that’s what a grated.  I would have used a bit more cheese next time-around 1 C as stated-maybe even 1 1/4 C.  You can never have too much cheese, right?

When the potatoes are done, put on oven mitts, and quick release the pressure in the instant pot.  Once the pressure is released, open the lid and remove inner pot.

Use a slotted spoon and try and get most of the liquid off the potatoes before putting them in the bowl with sauce.  The potatoes are VERY HOT.  So be careful as you do this.  Once all the potatoes are in, gently stir to coat.  Then place in a 9 inch round oven safe dish. and top with the cheese.

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Then broil in oven on Lo broil for 7-10 minutes.  It looks so beautiful when done!

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I hope that if you have an instant pot you will give this a try.  If not, you could always boil your potatoes first on the stove, and then follow the rest of the steps as outlined.

Life is Good.  Share the Good.

PS…

Homemade Cream of Chicken Soup

Ingredients:

4 TBSP Butter

4 TBSP flour

2 C homemade chicken stock OR Swanson’s chicken broth

4 oz whipping cream OR low-fat cream cheese

1 1/4 tsp salt

3/4 tsp pepper

3/4 tsp onion powder

1/2 tsp garlic powder

Directions:

Melt butter in a medium sauce pan.  Stir in flour with a whisk.  Then slowly add broth until flour/butter roux is incorporated.   Then add seasonings and whipping cream or cream cheese.  Stir constantly until it comes to a boil.  Turn down heat and simmer until it thickens to desired consistency.   I don’t thicken mine too much when I’m just adding it to something like this recipe.:)  You won’t need all the sauce this recipe makes though.  So add slowly to potatoes.

 

 

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