Let's Get Crafty!
Ingredients:
4 medium sized russet potatoes, sliced 1/4 inch thick
1 cup evaporated milk (or heavy cream)
1 cup milk
3 garlic cloves, grated
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
2 cups cheddar cheese
Layer half into the bottom of the 7 inch pan (spray the pan first with non-stick spray):
4 medium sized russet potatoes, sliced 1/4 inch thick
Whisk together and pour half over the potatoes:
1 cup evaporated milk (or heavy cream)
1 cup milk
3 garlic cloves, grated
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
Add half over the potatoes:
2 cups cheddar cheese
Layer it up one more time: potatoes and sauce
Put the 7 inch pan in the Instant Pot on top of the little wire rack (mine came with the Instant Pot) inside the main pot of the Instant Pot and add 1 1/2 cups of hot water. Then put the 7 inch pan with the scalloped potatoes on top of the wire pan.
Using the manual setting: cook for 35 minutes (I initially did it for 25 and then needed to add another 10.) Do a quick release when the cook time is up.
Get your broiler going about halfway through the cook time
Spread your remaining cup of cheese over the potatoes and toss under the broiler. Ours was done in just a couple minutes. You'll want to watch it closely so you catch it in time.
So... I wasn't initially as clear about using the pan as I should have been and on my birthday dinner my husband was making this recipe and had shenanigans putting the scalloped potatoes directly into the Instant Pot. I've seen other bloggers do it that way, but I highly recommend using a smaller circle pan inside that Instant Pot and I thank my husband for trying the recipe. :D
Speaking of my birthday dinner -
Mark also made crab cakes and they were delicious!
Thanks for stopping by! Have a great day.
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