Your pressure cooker cooks scalloped potatoes in half the time and to absolute perfection. Leaving the skins on the potatoes allows them to keep their shape and adds a bit of rusticity. For your Easter feast, this rich and creamy family-style dish is always a crowd-pleaser.
3 pounds russet or Yukon Gold potatoes, scrubbed clean and sliced 1/4-inch thick
1 cup shredded Gruyere, Sharp White Cheddar or Swiss cheese
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
1 teaspoon Dijon mustard
3 peeled garlic cloves
2 tablespoons unsalted butter, softened
1/3 cup grated Parmesan cheese
1. Place half of the sliced potatoes in the cooking pot of your Kalorik 10-In-1 Multi Use Pressure Cooker and season liberally with salt and pepper. Sprinkle 1/2 of the grated cheese over the potatoes. Pile the remaining sliced potatoes on top and season liberally with salt and pepper. Top with the remaining grated cheese.
2. In a mixing bowl, whisk together the heavy cream, milk and Dijon mustard. Pour the mixture over the potatoes and add the garlic cloves to the pot.
3. Lock the lid on your pressure cooker. Set the manual setting to high pressure for 30 minutes. When the time is up, manually release the pressure on your pressure cooker by carefully opening the steam release knob.
4. Meanwhile, coat a 9x13-inch casserole dish or an equivalent sized round casserole dish with the softened butter. Carefully lift the cooking pot out of your pressure cooker and slowly pour the hot potato mixture into the prepared casserole dish. Sprinkle the top of the scalloped potatoes with the Parmesan cheese and place the casserole dish on a baking sheet.
5. Position an oven rack about 6 to 8 inches below the broiler and preheat the broiler to high. Broil the scalloped potatoes for about 5 minutes, or until golden brown, rotating the pan if necessary, for even browning.
6. Remove the scalloped potatoes from the oven and let rest for 5 minutes before serving to allow the potatoes to set.
6 to 8 servings