Instant Pot Cheesy Bacon Scalloped Potatoes

1

Peel and wash some potatoes.

2

Thinly slice the potatoes. I use a mandoline slicer. Slice some yellow onion.

3

Layer potato and onion in the Instant Pot.

4

Pour chicken broth over the potatoes in the Instant Pot.

5

Place lid on Instant Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 1 minute.

6

While the potatoes are cooking prepare the sauce by melting some margarine in the microwave.

7

Whisk some Bob's Red Mill Gluten Free All Purpose Flour into the melted margarine.

8

It will create a paste.

9

Whisk in some almond milk. Set sauce aside until needed.

10

Once Pot is done cooking, immediately turn steam release handle to venting position to Quick Release. Remove the lid.

11

Carefully transfer potatoes and onions to a greased 9" x 13" baking dish using a slotted spoon.

12

Turn the oven to broil and set the baking dish with potatoes on bottom rack to stay warm while you thicken the sauce.

13

Pour the sauce that was set aside earlier into the Instant Pot with the remaining liquid and turn it to Saute for 5 minutes.

14

Add 1/2 cup of grated cheese to the Instant Pot and stir sauce until it boils and thickens.

15

Stir in the bacon crumble.

16

Pour sauce over the potatoes in the baking dish, lifting gently to allow sauce to go under potatoes a bit.

17

Cover with more grated cheese and place under broiler until cheese is bubbling or until your desired doneness.

18

Remove from oven.

19

Serve and enjoy!