Scalloped White Sweet Potatoes

Buttery, salty, cheesy, thinly sliced layers of white sweet potatoe taste lake the "original". But what actually is the "original"?

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The Recipe

LFG Scalloped Potatoes

6 Large White Sweet Potatoes

1 Cup Beef/Pastured Turkey or Chicken Broth

1 tsp Salt

1 tsp Pepper

1/2 Cup Cold French Butter ( cubed)

1 Cup Parmigiano-Reggiano (grated)

Instructions:

Step 1: Prepare Potatoes

Peel the sweet 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 5 minutes. Let them cook entirely.

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 sweet 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!