Cheesy Scalloped Potatoes - Little Sunny Kitchen

Prep Time 10

Cook Time 20

Total Time 30

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.

Many recipes use raw sliced potatoes that are baked in the oven for over an hour. That process takes ages, so I prefer to cook raw sliced potatoes in a pressure cooker until soft, and then bake them in the oven with the cheddar sauce. This ensures that the potatoes are creamy and soft and cooked really quickly.
Use high-quality sharp cheddar cheese to make a great tasting sauce, and make sure to cover the top with more grated cheddar. The cheese will melt and slightly crisp at the top which gives the dish a lovely taste and color.
You don't need to peel the potatoes for this recipe.