IP Potatoes - Cheesy Scalloped Potatoes

Ingredients are pre-cooked in the Instant Pot and then assembled in a baking dish and reheated in the oven. This makes a large family gathering sized dish. Use 2 or 3 pounds of potatoes for a smaller meal. This is modeled after Barbara Schieving's Cheesy Potato Au Gratin at www.pressurecookingtoday.com/cheesy-potatoes-au-gratin/

Olive Oil

Minced garlic

1 onion, sliced or diced

1 ½ cup water

lotus-style steamer rack

5 lbs Yukon Gold potatoes, sliced thin

Salt

Pepper

2 cups shredded cheese (monterey jack or mexican style)

2 cups sour cream

Place the liner in the Instant Pot.

Select "saute'" and adjust to "less".

Heat the olive oil.

Add minced garlic and saute' until browned.

Add onions and saute' until translucent.

Remove onions and garlic mixture to a plate for later use.

Add 1 ½ cup water (or broth) to the liner.

Place the steamer rack in the liner.

Wash potatoes.

Slice potatoes thinly. Use a mandolin for speed, but be aware that this throws potato juice around!

Layer the potatoes in groups in the liner.

Select "manual" and set for 5 minutes.

When pressure cooking is completed, do a quick pressure release.

Open the IP and allow the potatoes to cool before moving to a baking dish.

Oil a baking dish (9x13 or deep casserole)

Sprinkle the dish with ⅓r of the garlic and onions.

Use a spatula to remove rows of potatoes from IP liner and place them in the baking dish.

When the first layer is completed, spread a layer of sour cream across the layered potatoes.

Sprinkle ⅓rd of the cheese on top of the sour cream.

Sprinkle with salt and pepper.

Repeat garlic/onion, potatoes, sour cream, shredded cheese and seasonings two more times.

Cover the dish and place into an oven and reheat at 325 for 20 minutes.

Taking the time to brown garlic and onions adds an incredible flavor to dishes.

The steamer rack elevates the potatoes above the water so they are cooked, but not disintegrating.

Steam was escaping from the pressure knob, so I gently pushed down on the entire lid, allowing the knob to pop up and seal the IP.

15 minutes to come to pressure, 5 minutes cooking time.

5 minutes of cooking time completely cooked the potatoes. 4 minutes may be sufficient next time.

It was easy to remove rows of layered potatoes from the IP using a spatula and then relaying them in the baking dish in relatively neat rows.

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