Easy Scalloped Potatoes (Dauphinoise Potatoes)

Ingredients

• Potato

  Flesh and skin, raw

  3 potato, large or 1.11kg

• Butter

  Unsalted

  3 tbsp or 43g

• Cornstarch

  2 tbsp or 15g

• Heavy whipping cream

  Fluid

  1 ¼ cup, fluid or 298g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Cheddar cheese

  2 cup, shredded or 226g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

Directions

1. Add the butter, cornstarch, heavy cream, milk, nutmeg, paprika, pepper and salt into a bowl and whisk until well combined.
2. Then mix in 1 1/2 cups (190g) of cheddar and 2 tablespoons of Parmesan and switch off the heat.
3. Layer half the potatoes slices in the Instant Pot-ready dish and pour on half the cheese sauce.
4. Then add the remaining potato rounds and top with the remaining cheese sauce and sprinkle on the rest of the cheeses.
5. Cover the potatoes with foil and place on a trivet.
6. Add 1 1/2 cups (350ml) of water to the Instant Pot and place the dish on the trivet in the Instant Pot.
7. Close pot, set valve to sealing, manual, high pressure and set timer to 25 minutes (You will need up to 35 minutes if you use thicker slices).
8. Let cook until done and then do a quick pressure release.
9. Remove the potatoes from the Instant Pot, discard the foil and place the potatoes under the grill or broiler for 3-5 minutes until the top is golden and crispy.
10. Top with some herbs and serve.
11. Recipe by: Bintu Hardy (source: https://recipesfromapantry.com/scalloped-potatoes/#wprm-recipe-container-28210)

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