Cheesy Scalloped Potatoes

You catch the smell through the steam vent and suddenly you are starving. Its like that warm cheesy scent pulls you right to the kitchen. You spot the steam dancing out and y'all, that smell is just straight up inviting.

You recall every bite from last time1 creamy potatoes swimming in that cheesy sauce with just the right hint of salt. You feel your stomach rumble as the float valve drops, telling you its almost time.

But you gotta wait just a little longer cause these cheesy scalloped potatoes need their moment. You can almost hear the potatoes softening under the sauce, and you sense the browning cheese on top, waiting to be devoured.

Why This Recipe Works Every Single Time

• Using russet potatoes gives you that perfect starchy base that soaks up the cheese sauce.
• The sliced yellow onions add sweetness that blends so well with the savory cheese.
• Butter and flour start the sauce like a boss to get the creamy texture just right.
• Slowly adding whole milk thickens the sauce without lumps, thanks to constant whisking.
• Mild cheddar melts smooth, giving you that perfect gooey cheese stretch.
• Layering potatoes and sauce creates a hearty dish with sauce hiding in every slice.
• The pressure cooker speeds things along while still letting flavors mingle deep.

All the Pieces for This Meal

• 4 russet potatoes peeled and sliced into ¼-inch pieces. You wanna get 'em about the same size so they cook even.
• 1 yellow onion sliced into rings. This adds a little onion sweetness that balances the cheese.
• 3 tablespoons unsalted butter. Melt that right and it makes your sauce rich and smooth.
• 3 tablespoons all-purpose flour. This is the thickening agent to make the sauce stick to those taters.
• ½ teaspoon kosher salt. Salt pulls out the potatos natural flavor without overdoing it.
• 2 cups whole milk at room temp so it mixes right in without clumping.
• 1 ½ cups mild cheddar cheese shredded. Mild cheddar is your best bet for melty, not overpowering cheese flavor.
• Salt and pepper to taste. You gotta finish by seasoning after baking so it hits right.
• Optional: a bit of garlic powder or paprika if you wanna get fancy with flavors.

Walking Through Every Single Move

First, set your pressure cooker to sauté mode and melt that butter. Toss in your onion rings and let them cook till they soften up a little, about 5 minutes. For a detailed guide on achieving perfect tender results, check our Chicken Philly Cheesesteak recipe that masterfully uses sauté and pressure cooking techniques.

Next sprinkle the flour over onions, stirring to coat them evenly. Cook that mixture 1 to 2 minutes till it turns lightly golden1 watch closely so it don't burn.

Slowly whisk in your whole milk, stirring constantly so no lumps form. Keep stirring while it thickens around 5 to 7 minutes, till you get this silky, creamy texture.

Now, mix in the kosher salt and half of your shredded cheese till it melts perfectly smooth. This sauce is your golden layer of goodness.

Turn off sauté mode and grab a baking dish that fits inside your pressure cooker. Layer half of your potato slices on the bottom.

Spread half of that cheesy onion sauce over the potatoes, making sure every slice gets some love. Then repeat the layers with the rest of the potatoes and sauce.

Top everything with the remaining cheddar cheese and sprinkle on some salt and pepper. This little extra seasoning really makes it pop.

Seal up your pressure cooker, set it for natural release after cooking, and cook at high pressure for 10 minutes. When done, do a quick release and check for the float valve falling down before opening.

Quick Tricks That Save Your Time

• Slice potatoes ahead with a mandoline to get quick, thin slices without fuss.
• Use pre-shredded cheese if you wanna skip the grating step, it works real good.
• Skip the onions or use onion powder if youre pressed for time, still tasty but faster.

What It Tastes Like Fresh From the Pot

When you dig into this dish, you first notice the smooth, creamy sauce hugging the soft potatoes. That rich cheddar flavor wraps around every slice like a cozy blanket.

The onions add a slight sweetness beneath the cheesy surface, not overpowering but just right. You sense the butters warmth and the hint of salt balancing everything out.

And then theres that golden cheesy crust on top thats gently crispy. Its the perfect finish making each bite satisfy like home-cooked comfort food on a plate.

Your Leftover Strategy Guide

If you got any leftovers, put 'em in an airtight container right away so they dont dry out.

Store in the fridge and theyll keep for about 3 to 4 days. When reheating, use a microwave or oven to warm em up till bubbly.

For longer storage, you can freeze scalloped potatoes in a freezer-safe dish. Thaw in the fridge overnight before heating to keep the texture close to fresh.

If you wanna meal prep, divide into single servings and freeze separately so you can pull just the amount you need later.

The FAQ Section You Actually Need

• Can I use other potatoes? Russets are best cause they get tender and soak sauce well. Yukon golds might work but texture wont be exactly the same.
• Whats the quick release versus natural release? Quick release lets steam out fast once cooking is done. Natural release means you wait for pressure to drop on its own, good for letting flavors settle.
• Can I make this dairy-free? You can try swapping milk for a nut milk and using vegan cheese but it might change the creamy texture a bit.
• How thick should the sauce be before layering? Thick enough to coat a spoon but still pourable so it gets between potato slices nicely.
• Do I gotta soak potatoes in water? Nope but rinsing slices helps if you want less starch. For this recipe, direct slicing works fine.
• Whys there a float valve mention? The float valve tells you when the cookers at pressure. Watching it fall at the end helps know when its safe to open.