Making individual portions of scalloped potatoes using your Instapot will cut normal cooking time in half! This quicker way to cook scalloped potatoes is great for a weeknight dinner side dish.
Potatoes Butter Flour Heavy Cream Milk Salt OPTIONAL TOPPINGS Cheddar Cheese | Bacon Bits Pepper | Chives
Peel and thinly slice potatoes. Evenly distribute potato slices among four greased ramekin.
In a microwave safe bowl, make a roux-based creamy sauce.
Pour sauce evenly over potatoes in each ramekin and cover with foil. Add water to Instapot then insert trivet. Stack ramekins in the instapot.
Pressure cook for 30 minutes. Carefully remove each ramekin from Instapot. They will be hot!
Top with cheese and any other toppings you desire then serve.
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