Ingredientes
3 libras de papas blancas (peladas y cortadas en rondelles de 1/4 de pulgada)
1 taza de agua
1/2 cucharadita de sal
1/2 cucharadita de pimienta negra molida
1/2 cucharadita de orégano
1 cucharadita de ajo en polvo
4 dientes de ajo (picados)
1 taza de crema de leche
2 tazas de queso cheddar amarillo (rallado y dividido)
Instrucciones
Agregue las papas en rodajas al Instant pot o puedes hervirlar un poco en una olla normal
Agregue el agua, sal, pimienta, orégano y ajo en polvo, revuelva para combinar.
Cierre la tapa, cierra la válvula y cocine a alta presión durante 1 minuto, deja que libere la presion por 3 minutos y luego libere manualmente la presión restante.
Precaliente el horno a 375 grados F.
Transfiera suavemente las papas del IP a una fuente para hornear y reserve.
Active el modo de salteado y agregue el ajo al líquido sobrante en la olla. Revuelva y cocine por 30 segundos.
Agregue la crema y deje que hierva a fuego lento. Apague el IP y agregue 1 taza de queso rallado, revuelva hasta que esté completamente derretido y suave.
Vierta la salsa de queso sobre las papas, revuelva para distribuir y espolvoree encima la 1 taza restante de queso rallado.
Hornee por 15 minutos, o hasta que la mezcla esté burbujeante. Gratine por unos minutos para dorar la parte superior.
English
3 pounds white potatoes (peeled and sliced into 1/4 inch rondelles)
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon oregano
1 teaspoon garlic powder
4 cloves garlic (minced)
1 cup heavy cream
2 cups yellow cheddar cheese (shredded and divided)
Instructions
Add sliced potatoes to the Instant Pot.
Add broth, salt, pepper, oregano, and garlic powder, stir to combine.
Close the lid, point valve to sealed and cook on High Pressure for 1 minute, followed by a 3 mins NPR and after that release manually the remaining pressure.
Preheat oven to 375 degrees F.
Gently transfer the potatoes from the IP to a pie baking dish and set aside.
Turn the Saute mode on, and add the garlic to the leftover liquid in the pot. Stir and cook for 30 seconds.
Add cream and let it slightly simmer. Turn off IP and add 1 cup of shredded cheese, stir until fully melted and smooth.
Pour the cheese sauce over the potatoes, toss to distribute and sprinkle on top the remaining 1 cup of shredded cheese.
Bake for 15 minutes, or until the mixture is bubbly. Broil for a few minutes to brown the top.
Add sliced potatoes to the Instant Pot.
Add broth, salt, pepper, oregano, and garlic powder, stir to combine.
Close the lid, point valve to sealed and cook on High Pressure for 1 minute, followed by a 3 mins NPR and after that release manually the remaining pressure.
Preheat oven to 375 degrees F.
Gently transfer the potatoes from the IP to a pie baking dish and set aside.
Turn the Saute mode on, and add the garlic to the leftover liquid in the pot. Stir and cook for 30 seconds.
Add cream and let it slightly simmer. Turn off IP and add 1 cup of shredded cheese, stir until fully melted and smooth.
Pour the cheese sauce over the potatoes, toss to distribute and sprinkle on top the remaining 1 cup of shredded cheese.
Bake for 15 minutes, or until the mixture is bubbly. Broil for a few minutes to brown the top.
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