Creamy Scalloped Potatoes By: Chop Secrets Cuisine Modern Course Dinner, Kids, Side Dish Difficulty Medium Duration 15-30 min Cooking Technique Pressure Cook, Sauté Keywords 15-30 min, 6 servings, butter, chicken broth, contributed, cook 20 min, dinner, dried parsley, flour, fresh thyme, kids, kosher salt, medium, milk, modern, nutmeg, onion powder, pepper, potatoes, prep 5 min, pressure cook, sauté, shredded cheddar, side dish, spicy brown mustard Prep Time 5 min Cook Time 20 min Servings 6 servings Ingredients 1 1/2 lbs potatoes1 tbsp dried parsley1/2 tsp kosher salt1/2 tsp onion powder1/2 tsp fresh thyme1/4 tsp pepper1 cup chicken broth3 tbsp butter3 tbsp flour3/4 cup milk1 tbsp spicy brown mustard1/4 tsp nutmeg1/2 cup shredded cheddar Instructions Place sliced potatoes in the Instant Pot. Sprinkle with parsley, salt, onion powder, thyme and pepper. Pour broth over the top.Secure the lid, making sure the vent is closed.Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 1 minute.When the time is up, quick-release the pressure.Remove potatoes with a slotted spoon to a 1.5 quart ovenproof casserole.Add butter to the Instant Pot. Turn the pot off by Selecting CANCEL and then select the SAUTE function.When butter is completely melted, sprinkle in flour and stir until smooth. Add milk, mustard and nutmeg and cook and stir until thickened and bubbly. Add more milk if needed to achieve the desired consistency.Pour sauce evenly over potatoes. Top with cheese and set under a broiler for 5-10 minutes until golden and bubbly. Notes *The MANUAL and PRESSURE COOK buttons are interchangeable. Previous Next