Updated: Mar 29, 2021
Buttery, salty, cheesy, thinly sliced layers of Yukon gold potatoes de-lectinized in the Instant Pot make the ultimate Easter side dish. Make them.
SCALLOPED POTATOES! For Easter, I‘m going lectin light, based on the latest info from Dr G. An occasional white potato can be enjoyed if it’s pressure cooked. Now, understand that when you eat a potato, it feeds the bad gut buddies. So don’t make this a regular part of your diet. And be sure to counter this bad starch with something bitter like a big arugula “rocket” salad. Read on to make these rich and savory and pressure-cooked scalloped potatoes.
Yukon gold scalloped potatoes — pressure cooked, of course — are so quick and easy, and delicious! Rather than the hour it normally takes to bake scalloped potatoes to fork tender, these took about 10 minutes In the Instant Pot.
All I did was peel the gold potatoes, slice them thin on my mandolin device, and pressure cooked them for 5 minutes with a stick of butter, salt, pepper and pastured turkey stock. I made the stock from the carcass of my pastured Thanksgiving Turkey and froze it. It’s great for flavoring these scallops. If you don’t have it, you can use pastures chicken bone broth or even just water.
After pressure cooking the potatoes, I transferred them to a large casserole dish, grated some Parmigiano-Reggiano over the top and broiled to a golden brown. They were yummy extremely yummy with a glazed pastured ham or grassfed prime rib. And they reheat in the microwave and are even more flavorful the next day.
Hope you all have a wonderful and spirit-filled Easter. He is risen!
Now let’s make scalloped potatoes.
LFG Scalloped Potatoes
6 Large Yukon Gold Potatoes
1 Cup Pastured Turkey it Chicken Broth
1 tsp Salt
1 tsp Pepper
1/2 Cup Cold French Butter ( cubed)
1 Cup Parmigiano-Reggiano (grated)
Step 1: Prepare Potatoes
Peel the potatoes and slice them super thin about 2-3 mm. If you have a mandolin slicer, use it. Just be sure to use your finger guard.
Step 2: Pressure Cook Potatoes
Next, place the rack in the bottom of your Instant Pot. Pour enough water in to just below the rack. Find a casserole dish that fits inside the pressure cooker. Butter the casserole dish well. Next, create a single layer of sliced potatoes. Sprinkle with salt and pepper. Place a few cubes of butter on this layer evenly disbursed. Repeat the layers until you’ve used all the sliced potatoes. Pour the broth into the casserole dish. Seal the lid and set the pressure cooker on high for 10 minutes.
Step 3: Broil the Cheese on Top
Finally, release the steam completely from the pressure cooker. With oven mitts on, lift the casserole dish out of the cooker. Turn the oven on to broil. Top the cooked potatoes with grated Italian parmesan cheese. Place under broiler for about 3 minutes until cheese is brown and bubbly.
Let the casserole sit for 5 minutes before serving to allow the potatoes to absorb most of the remaining liquid.
Serve with glazed pastured ham or grassfed prime rib. ENJOY!