Omni 18L Family - Scalloped Potatoes


  • 4 yellow potatoes
  • 1/4 red onion
  • 1/2 cup milk
  • 3/4 cup heavy cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 2 tbsp all-purpose flour
  • 1/8 tsp black pepper
  • 3 tbsp Parmesan cheese
  • 3 Fresh Thyme Sprig
  • 1/2 tbsp olive oil
  • 3 Gruyere cheese slices
  • Spray oil on bakeware approximately 10X10 inches.
  • Add oil to saucepan on the stove on medium-low heat, or alternatively, use the inner pot of an Instant Pot pressure cooker. Select Sauté function, Low for 10 minutes.
  • When the oil is hot, add and sauté onions.
  • When onions are soft, add cream, milk, garlic powder, onion powder and fresh thyme to the pot. Whisk them together.
  • Once the mixture is simmered, add flour. Bring to boil, while continuing to whisk.
  • Add salt and pepper and let it boil for 1 more minute.
  • Turn off the stove and set saucepan aside, or select CANCEL button on the pressure cooker and remove the inner pot.
  • Layer potatoes in the bakeware. Sprinkle salt and black pepper between layers.
  • Pour the cream sauce on top of the potatoes.
  • Layer Gruyere cheese slices on top.
  • Sprinkle grated parmesan cheese.
  • Cover the bakeware with a lid or aluminum foil.
  • Place oven rack at the bake level in the Omni.
  • Select BAKE. Set temperature to 375° F and set time for 40 minutes. Press START.
  • When the oven is hot, place bakeware on the oven rack.
  • After 30 minutes cooking time, take the foil off. Bake uncovered for 10 more minutes.
  • When the program ends, keep the potatoes in the oven for 5 minutes.
  • Take out and let rest for 5 minutes outside the oven, before serving.
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