Cheesy Scalloped Potatoes in the Pressure Cooker
If you don’t want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection!
Equipment
- 1 Pressure cooker
- 1 Baking dish Fits inside pressure cooker
Ingredients
Main Ingredients
- 4 Russet potatoes peeled and sliced into ¼-inch slices
- 1 Yellow onion sliced into rings
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour thickening agent
- ½ teaspoon Kosher salt
- 2 cups Whole milk at room temperature
- 1 ½ cups Mild cheddar cheese shredded
- Salt and pepper to taste
Instructions
Instructions
- Set your pressure cooker to sauté mode and melt the butter. Cook onion rings until they soften, about 5 minutes.
- Sprinkle flour over onions and stir, cooking for 1 to 2 minutes until lightly golden.
- Slowly whisk in whole milk, stirring constantly, thickening for 5 to 7 minutes until smooth.
- Mix in kosher salt and half shredded cheese until melted. Layer sauce over potatoes in the baking dish.
- Repeat layering with remaining potatoes and sauce. Top with reserved cheese, salt, and pepper.
- Seal pressure cooker and set to natural release after cooking. Cook at high pressure for 10 minutes.
Notes
Serve with a sprinkle of fresh chives for added color and flavor!