Cheesy Scalloped Potatoes Irish Style in Your Pressure Cooker
Cheesy Scalloped Potatoes layered with cheddar and a creamy thyme sauce, perfect as an Irish side dish.
Equipment
- 1 Casserole dish 13 x 9 inch
- 1 Kitchen Mandolin
Ingredients
Main ingredients
- 4 pounds Russet potatoes peeled and sliced evenly into ⅛ inch rounds
- 3 cups white cheddar cheese grated
- 1 tablespoon olive oil
- 1 ounce butter
- 1 medium onion peeled and diced
- 1 teaspoon fresh thyme chopped
- 1½ cups heavy whipping cream
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 2 tablespoons fresh parsley chopped and for garnish
Instructions
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Grease a deep 13 x 9-inch casserole dish with butter.
- Peel and slice potatoes. Place in a bowl of salted water to prevent browning.
- Heat a skillet over medium heat. Add olive oil and butter, then onions and thyme. Sauté until onions are softened.
- Add heavy cream and heat while stirring until warmed. Season with salt and pepper.
- Drain potatoes and shake to remove excess water.
- Layer one quarter of the sliced potatoes in the casserole dish. Top with one quarter of the cheese.
- Repeat layers of potatoes and cheese three more times.
- Pour cream mixture evenly over potatoes and cheese.
- Bake uncovered for 70 minutes until potatoes are tender and sauce is bubbling.
- Test with a sharp knife to ensure potatoes are cooked through.
- Serve warm with your favorite meat or fish dish. Garnish with fresh parsley.
Notes
Serve this cheesy scalloped potatoes as a side dish along with your favorite meat or fish.
