It looks like winter is not yet done in these parts; we expect significant snow this weekend. Scalloped potatoes to the rescue! Scalloped potatoes are the perfect comfort food, and they go well with many different types of meat. This version incorporates garlic and Parmesan for an added taste sensation.
If you have a food processor or mandolin, slicing the potatoes is a snap. And if you don't, it's still not a big deal. Slice up those taters, make this easy white sauce, and let the oven do the heavy lifting. You'll have amazing comfort food in no time at all.
Garlic and Parmesan Scalloped Potatoes
1/3 cup chopped onion
2 Tbsp. minced garlic
3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk
1/2 cup shredded Parmesan
4 1/2 cups sliced potatoes (about 4-5 potatoes)
In a large skillet, melt butter and saute onions for 3 minutes. Add garlic and saute an additional minute. Stir in flour, salt and pepper and cook and stir until onions are coated. Add milk and cook and stir until thickened and bubbly. Remove from heat and stir in cheese.
Grease a 2-quart baking dish and place half the sliced potatoes in the bottom of the dish. Cover with half the sauce and then repeat the layers.
Cover and bake at 350 for 35 minutes. Uncover and bake an additional 30-40 minutes or until potatoes are tender. Let stand for 5 minutes before serving. Serves 6.
How would you adjust this to cook it in the InstantPot?
ReplyDeleteYou could follow a recipe like this: http://joaniesimon.com/instant-pot-scalloped-potatoes/
ReplyDeleteBut I would just not do them in the IP. It's not better for EVERYTHING. Just some things. I would still do these kind of potatoes in the oven, although I ADORE the IP for mashed potatoes. Also, I have a new air fryer which is awesome for BAKED potatoes. You probably need one of those, too. :)