Cheesy Scalloped Potatoes
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 2 pounds (900g) potatoes (white potatoes)
- 1 cup (237ml) vegetable stock
- 2 tbsp butter
- 2 cloves garlic (minced)
- 2 tbsp thyme (chopped)
- 1 cup (237ml) heavy cream
- 9 oz (255g) cheddar cheese (grated)
Method
- Start by washing the potatoes, and slicing them into 1/4 inch thick slices.
- Place them in an electric pressure cooker, with vegetable stock. Cover with the lid, seal and cook on high pressure for 1 minute. If you don't have a pressure cooker, just boil the potatoes over the stovetop until they're soft but not too soft that they start breaking.
- Once the potatoes are cooked, take them out and set aside. In the pressure cooker, on saute mode, melt the butter. Then add the garlic and cook for 1 minute until fragrant, add thyme, cream, and cheddar cheese. Stir until the sauce is smooth.
- Arrange the cooked potato slices in a casserole dish, pour the cheese sauce over the potatoes and top with more grated cheddar cheese.
- Broil in the oven for 5 minutes or until the top is bubbly and slightly browned.