Instant Pot® or Baked Scalloped Potatoes
Updated: Jun 22, 2018
I have always loved scalloped potatoes; my mother makes a wonderful traditional dish that was my favorite feel-good dinner as a kid. Even as an adult, this is the dinner I request from my mother most. These days I ask her to leave out the ham and substitute a plant-based milk, but it’s still my definition of comfort food. Thanks, Mom!
Prep Time: 20 minutes Cook Time: 30-40 minutes
Yields: 4 servings
2 ½ cup plant based milk
2 teaspoons lemon juice
1 teaspoon Dijon mustard
3 tablespoons cornstarch
3 tablespoons nutritional yeast
½ teaspoon turmeric
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½- ¾ teaspoon salt (or to taste)
2 pounds potatoes (about 6 medium potatoes)
2 onions, cut into ¼-inch-thick half rings
¼ cup chopped fresh parsley
¼ teaspoon smoked paprika (for garnishing)
1. Preheat oven to 375 degrees.
2. Combine all the sauce ingredients in a blender and puree until smooth.
3. In a 9- by 13- inch baking dish, add a small amount of sauce to cover the bottom of the dish. Arrange half of the potato slices and half of the onion slices in an overlapping layer in the prepared baking dish. Sprinkle with parsley, and then pour half of the milk sauce over the potatoes and onions. Repeat with the remaining potatoes, onions, parsley, and sauce. Sprinkle the paprika over the top.
4. Cover the dish with aluminum foil and bake for 30-40 minutes or until potatoes are completely tender. Uncover and cook for 15 more minutes, or until the top is golden and bubbly. Serve warm.
5. If you are using an Instant Pot®: I use the “Pot in Pot” cooking method where food is placed inside a separate container before it’s placed inside the Instant Pot®.
· Place the trivet into the bottom of the inner liner of the Instant Pot® and pour 1 ½ cups of water into the liner.
· Using 2 small insert pans, layer the sauce and potatoes as you would for step #3. I use Ekovana insert pans for my Instant Pot® but you can also use 2 round cake pans that fit inside the Instant Pot®.
· Cover the insert pans with foil or a lid and lower the pans into the Instant Pot®.
· Using the manual button, set the Instant Pot® at high pressure cook time for 35 minutes. Close the pressure valve. (You may want to try more or less time depending on the thickness of your potato slices.) When the cycle is complete, quick release the pressure and carefully remove the insert pans from the Instant Pot® using the trivet handles.
· Remove the cover and place the pans on a baking sheet and broil for 4-5 minutes or until the top of the potatoes become golden.
Kim’s Hints: You can also partially boil the potato slices before assembly in order to reduce baking time. If you prefer an extra saucy version, double the sauce ingredients. I would not recommend extra sauce for the Instant Pot version.