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Scalloped Potatoes – vegetarian recipe
Stav Kogan

Scalloped Potatoes

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Servings: 4 servings
Calories: 212
Ingredients Method Nutrition

Ingredients
  

  • 6 medium Potatoes potatoes (approx. 32 oz / 907g), peeled and thinly-sliced
  • 1 tbsp (0.1 oz / 3g) Chives chives, chopped
  • 0.5 tsp (0.1 oz / 3g) Salt kosher salt
  • 0.25 tsp (0.04 oz / 1g) Pepper ground black pepper
  • 1 cup (8 fl oz / 240g) Broth chicken broth
  • 0.33 cup (2.7 oz / 77g) Sour Cream sour cream
  • 0.33 cup (2.7 fl oz / 79g) Milk milk
  • 2 tbsp (0.7 oz / 20g) Thickener potato starch
  • 0.25 tsp (0.02 oz / 0.5g) Garnish paprika
  • Use a Mandoline Slicer: For the most even cooking in your Instant Pot, slice your potatoes to a uniform thickness. A mandoline makes quick, precise work of this step and prevents you from having a mix of mushy and undercooked slices.
  • Watch the Broiler Closely: The rich, dairy-based sauce can go from a beautiful, bubbling golden-brown to burnt in a matter of seconds. Stay right by the oven door once you place the dish under the heat.
  • Prevent Curdling: Always wait to add your milk and sour cream until after the pressure cooking phase. Boiling dairy under high pressure causes it to separate, which is why this recipe utilizes the Sauté function to thicken the sauce at the very end.
  • Starch Substitutions: If you do not have potato starch in your pantry, you can easily swap it for an equal amount of cornstarch (2 tbsp. / 0.7 oz / 20g) to achieve that perfectly thick, creamy texture.

Method
 

  1. Add the 6 medium potatoes (32 oz / 907g), 1 tbsp. (0. 1 oz / 3g) chopped chives, 0. 5 tsp. (0. 1 oz / 3g) kosher salt, and 0. 25 tsp. (0. 04 oz / 1g) ground black pepper directly into the Instant Pot.
  2. Pour in the 1 cup (8 fl oz / 240g) of chicken broth and stir gently to combine. Close and securely lock the lid in place.
  3. Select the MANUAL setting and cook at HIGH pressure for exactly 5 minutes.
  4. Once the pressure cooking cycle is complete, immediately select CANCEL and perform a Quick Release to vent the steam. Carefully unlock and remove the lid.
  5. Transfer the cooked potatoes using a slotted spoon to a baking sheet or a 9x13-inch (approx. 23x33cm) casserole dish.
  6. Preheat your oven to the broil setting. Returning to the Instant Pot, whisk the 0. 33 cup (2. 7 oz / 77g) sour cream, 0. 33 cup (2. 7 fl oz / 79g) milk, and 2 tbsp. (0. 7 oz / 20g) potato starch into the remaining hot cooking liquid.
  7. Select the SAUTÉ function on the Instant Pot and cook the dairy mixture for 1 minute, whisking constantly until it has visibly thickened into a rich sauce.
  8. Pour this thickened mixture evenly over the plated potatoes and gently stir to coat them.
  9. Sprinkle the top with 0. 25 tsp. (0. 02 oz / 0. 5g) paprika and place the dish under the oven broiler for 3 to 5 minutes until you achieve a beautiful, bubbly, browned top.

Nutrition

Calories: 212kcalCarbohydrates: 20gProtein: 6gFat: 12g

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