IP Scalloped Potatoes

Ingredients:

• 2 lbs of Russet Potatoes
• 1 Cup chicken broth
• 3 Tbspn Heavy Cream
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/2 tsp Garlic Powder
• 1/2 tsp Thyme
• 6 oz Mild White Cheddar (shred)
• 4 oz Sharp Cheddar (shred)

Directions:

1. Peel potatoes and slice (roughly 1/4" slices).
2. Pour 1 cup of chicken broth in Instant Pot.
3. Put Potatoes in instant pot.
4. Put lid on pot and set to sealing, cook on Manual, High Pressure, 1 Minute, Instant release once finished.
5. Spoon the potatoes into a pie dish (I used glass), leave whatever liquid possible in the bottom of the IP.
6. Set the IP to Saute, and put the rest of the ingredients into the instant pot, hold aside 2oz of Sharp Cheddar.
7. Stir items in IP until smooth.
8. Pour cheese liquid onto potatoes and evenly distribute, try not to break up the potatoes.
9. Sprinkle remaining cheese on the top of the potatoes.
10. Set oven to Broil, and put dish in oven for 4-6 minutes, be careful not to burn.