I love sweets, I love cooking, but I absolutely hate baking. I hate that it’s a science. I hate that you have to measure everything to a ‘tee’. Maybe it’s that I’m not patient enough for it. Maybe I just like doing my own thing. Who knows?
Anyways, I love cooking because it’s so easy to transform one thing to another in a pinch. Almost anything can be made your own with just a few simple changes. Take this Pressure Cooker Scalloped Potatoes recipe, for example, you can make it as sophisticated or simple as you’d like it to be with minor changes.
Potatoes, cream, cheeses, ham, sausage, and onions, all smothered together to create the perfect bite. The perfect homestyle recipe for a dinner party, a friend, or just to tickle your own taste buds. You can’t go wrong with these!
To keep everything uniform and delicious in every bite, we’re going to layer in 3 steps. Remember that you can make these your own by adding or omitting any of your favorite ingredients, but making sure you have enough cheese and liquid is key!
I’ve also heard of some people referring to these pressure cooker scalloped potatoes as funeral potatoes because they are great to send home with a family that has lost a loved one. I mean, who doesn’t love cheese and want a homey meal to drown in when they’re down?!
Because the pressure cooker needs a nice amount of liquid to come to pressure, this recipe is a little too thick and won’t allow the pot to do its thing, so we’re gonna do pot-in-pot cooking. We’re also cooking these potatoes in a springform pan, but any dish that you can cook pot-in-pot (PIP) would work too.
Almost anything can be made your own with just a few simple changes. Take this Pressure Cooker Scalloped Potatoes, or pressure cooker funeral potatoes, recipe, for example, you can make it as sophisticated or simple as you'd like it to be with minor changes.
- 2 large russet potatoes sliced in 1/4" thick pieces
- 6 oz heavy cream milk or evaporated milk will work too
- 2 tbs flour
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Italian style cheese
- 1/4 cup chopped ham
- 1/4 cup chopped sausage
- 3 tbs butter melted
- 1 small onion sliced
- 1 cup water
Mix the melted butter, heavy cream, flour, and all seasonings in a bowl. In another bowl, mix together the shredded cheeses.
NOTE: For this recipe, we will divide everything into 3, creating 3 layers in our springform pan.
In a 7-8 inch springform pan, sprayed with nonstick spray, layer 1/3 of the potatoes into the bottom, top with a 1/3 of the onions, 1/3 of the ham, 1/3 of the sausage, 1/3 of the cream mix, and 1/3 of the cheese mix.
Layer the rest of the ingredients 2 more times, ending with cheese.
To the pot of your pressure cooker add 1 cup of water and your trivet. Lower your springform pan on top of the trivet.
Close and lock the lid, cook on HI pressure for 20 minutes. When the timer goes off, perform a quick release (manual) to let off the pressure.
When you remove the pan from the pressure cooker, you may need to take a paper towel to dab some of the water, excess liquid from the top of the potatoes/cheese. Do not fully drain, this will thicken.
Place in the oven under the HI broiler for 10 minutes or until cheese is bubbly and brown.
When you remove the pan from the oven, let it cool for at least 15 minutes so that the potato mixture can completely set and thicken.
If you’ve made our pressure cooker boiled ham, this is a great recipe to help use up those leftovers! Otherwise, this recipe goes great as a side with our pressure cooker pork roast, too! If you’re just a potato fan, you’ll love our pressure cooker garlic mashed potatoes!
Have you tried this recipe for Pressure Cooker Scalloped Potatoes? We’d love to know how you liked it or how you made it your own! Let us know in the comments!
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