Instant Pot Scalloped Potatoes With Green Chile Recipes

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SCALLOPED POTATOES WITH GREEN CHILES



Scalloped Potatoes with Green Chiles image

A nice addition to brunch or breakfast!

Provided by MollyGrr

Categories     Scalloped Potatoes

Time 1h30m

Yield 10

Number Of Ingredients 6

olive oil cooking spray
3 medium russet potatoes
2 (4 ounce) cans diced green chiles
2 cups heavy cream
4 tablespoons butter, melted
kosher salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a round, glass pie pan with olive oil cooking spray.
  • Slice the potatoes finely using a mandoline and set aside.
  • Empty both cans of green chiles into a bowl and pulse with an immersion blender. Mix in cream and butter; season with salt and pepper.
  • Layer the bottom of the prepared pan with potatoes and spoon over some of the cream mixture. Continue layering until you are out of potatoes. Pour the remaining cream mixture over the top.
  • Bake in the preheated oven until tortilla is set, about 1 hour and 15 minutes. Let cool, slice, and serve.

Nutrition Facts : Calories 260.1 calories, Carbohydrate 14 g, Cholesterol 77.4 mg, Fat 22.3 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 13.9 g, Sodium 316.7 mg

BEST INSTANT POT® SCALLOPED POTATOES



Best Instant Pot® Scalloped Potatoes image

Scalloped potatoes are the ultimate side dish. Try this quick and easy version made in minutes in your Instant Pot®!

Provided by Fioa

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 8

2 pounds Yukon gold or red potato, cut into 1/4-inch slices
1 cup vegetable broth
½ teaspoon salt
2 cups shredded sharp Cheddar cheese, divided
3 tablespoons heavy cream
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon nutmeg

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine potatoes, vegetable broth, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Transfer potatoes carefully to an 8-inch square oven-safe deep dish. Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Saute function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
  • Broil in the preheated oven until golden, about 5 minutes.

Nutrition Facts : Calories 505.7 calories, Carbohydrate 43.7 g, Cholesterol 87.7 mg, Fat 27.4 g, Fiber 4 g, Protein 22.4 g, SaturatedFat 17.2 g, Sodium 852 mg, Sugar 1.3 g

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