Scalloped Potatoes in the Ninja Foodi

hi there and welcome to the salted pepper where we cook for real life using real food and we keep it real simple and today we're gonna make a really simple and delicious scalloped potatoes in the Ninja foodie and we're gonna do this using two different functions the pressure cook and the bake roast function and it's just super easy and the end result is absolute perfection now before we get started I just wanted to talk real quick about scalloped potatoes true scalloped potatoes are potatoes sliced thinly in a cream that is often seasoned with you know different seasonings sometimes people use nutmeg which I personally love but decided to leave it out of this recipe but you could add it in it does add an extra little special element to your scalloped potato so this recipe here does not call for any cheese because cheese in my opinion makes scalloped potatoes au gratin potatoes and this is a recipe just for scalloped potatoes if you're a cheese lover you can certainly mix in cheese into your cream to make a cheese sauce you can certainly top it with cheese and broil it at the very end that is totally up to you but this recipe is going to be a very simple and traditional scalloped potato all right so let's get started the first thing we're gonna do is start to infuse our cream with some seasonings okay so instead of having like pieces of pepper or pieces of garlic or thyme leaves in the sauce itself that goes over the potatoes we're gonna infuse those flavors into the cream so I have three cups of heavy whipping cream and I'm gonna put this into the inner pot just pour it in there now if you wanted to cut some calories you can you could use milk and you can use half and half however at the end you are gonna have a thinner scalloped potato so it's thinner sauce on your scalloped potatoes so this is gonna allow it to thicken up without the use of a roux alright so to the cream I'm gonna add in this is about like a quarter cup of fresh thyme so it's about I don't know six to eight stems from the thyme plant that I have and this is fresh I do recommend using fresh thyme for this but if you don't have it you could use dry thyme leaves you would probably want to add about I would say probably 1 to 2 teaspoons and then I have a half of a tablespoon of whole peppercorns and this is gonna just infuse the flavor of the pepper but we're not gonna see any black specks from the pepper which I think makes for a more attractive scalloped potato so I'm putting in the half of the tablespoon now if you're not a big fan of pepper you could always cut that back to 1 teaspoon or omit it altogether then I have 2 bay leaves I'm gonna put in there and the last ingredient that's gonna go into our cream is about 6 cloves of smashed garlic so I just have a bulb of garlic here and I'm just gonna take off about 6 cloves which is pretty much I think this entire bulb because I'd already used some and to smash the garlic what I usually do is take off I don't even worry about peeling it I take off both ends like that and then I take the back of my knife and just smash it down and then that lets the garlic clove come out of the paper and you just toss it in so pretty easy and while I'm doing the rest of these I can go ahead and turn them into foodie on and we're gonna go in the sear sautee on high and hit start you don't want your cream to boil if cream gets too hot it can separate so you don't want it to boil but we are gonna bring it up to just before it boils and then we're gonna turn it off and let it just sit in the pot until we're finished assembling our potatoes and then I'll strain it out to get all of the solids out of there and then we'll reserve it for our scalloped potatoes towards the end now if you wanted a more garlicky flavor you could also mint your garlic that's gonna give a stronger garlic flavor but I find by just smashing it it gives the perfect amount of garlic without being overwhelming garlic's a little sticky so sometimes the paper will stick to your fingers a little bit all right I'm just gonna use the rest of these up here even if it's a little bit more than six cloves because I happen to love garlic then we'll talk about the potato choice because I personally use russet potatoes for my scalloped potatoes I always have and I guess I pretty much always well because I don't make my scalloped potatoes with a roux the starch from the russet really breaks down nicely and helps to thicken the sauce so it's kind of like a natural little thickener there you can also use Yukon Gold I know a lot of people do they do keep their texture a little bit they're a little firmer so they keep their texture a little bit more but I prefer russet so that's what I'm using and that's what the recipe will call for all right let me go run and wash my hands while this is coming up to a simmer and I'm gonna give it a little stir real quick just to get that time down into the cream and it'll take probably about I would say maybe five five to seven minutes maybe even ten minutes for this to heat up and start to simmer and then we'll turn it off so I'm gonna wash my hands real quick and then I will talk about how to peel the potatoes all right so what I have here is three pounds of russet potatoes that have been washed but not peeled yet because I wanted to talk real quick about to peel or not to peel that is totally up to you for me I am going to peel them however you don't have to they're sliced so thinly that you could leave the skin on if you want it gives a little bit more of a rustic look to the scalloped potato but I'm going for a uniform all way to scalloped potatoes so I'm gonna go and peel these up so I'm just gonna use you know vegetable peeler and and peel them all up but before we do that let me talk real quick about the onion and the leek that you see here on my cutting board because you can use either one I happen to have a leek that I needed to use up so I'm gonna use it in this recipe and the recipe will call for a leek I really like the way the thin slices of the leek went into the dish looked afterwards it was a little bit I don't a little bit better I think than an onion but you can certainly use either a sweet onion or a regular yellow onion just slice them thinly as well like you would the potatoes because we're gonna layer potatoes onions potatoes onions potatoes onions or leek in this case I'm gonna use leek so I'm gonna go ahead and chop up the leek I'll just show you real quick how I do that now I took off the the darker green part the only reason I took that office because it was pretty dry because again it's been in the refrigerator and I do need to use this up so it's kind of dry so I'm only using the lighter green part but you could use even the darker green I think that would be beautiful in the dish or save the darker green and slice them into little tiny circles and then put them on top as a garnish I think that would be gorgeous but mine went in the compost pile because it was too dry to use so when I'm cutting a leek for this recipe anyway the only thing I do is just take my knife and go here and just make little little rounds like this and they're about a quarter of an inch the thinner the better honestly and one thing when you're slicing something that's round like this or really anything one thing you want to do is keep your knife stationary and move your food so you're not going like this okay because that's the way you cut a finger instead and I'm going pretty slow here I usually do a little fast it's a rocking motion with your knife and you move the food to the blade but the knife stays stationary alright just a little tip there okay so I'm gonna finish up this and I'm gonna peel these potatoes and then I will show you three different ways that you can slice your potatoes for this scalloped potato recipe [Music] all right I didn't even get a chance to peel my potatoes and I started to see steam coming up and a few little bubbles forming that's when it's time to turn this pot off you do not want to bring it to a boil or your cream can separate so now I'm just gonna stir it just to cool it down a little bit because it was really close to boiling and then you just let it sit you just let it sit and steep with these spices in there oh and you know what I forgot to add I forgot to add a little bit of salt this is optional too it just depends on you know how you like your dish but I found that adding a half of a teaspoon of salt at this point to the cream really really helped the end result we also will be salting the potato layers but when I tested the recipe just salting the potato layers the sauce was just missing something and it was the salt so half a teaspoon of salt can go in there and it could go in in the beginning now whenever it's fine all right so now I'm gonna peel these particular stuff all right so let me show you how to cut the potato for a scalloped potato what I did was I peeled these and then I rinsed them off with water now you don't want to do this ahead of time because they will Brown up pretty quickly you also do not want to soak these in water to prevent browning because that is gonna pull the starch out of them and we need the starch to thicken the sauce so this is something that you do right before you're going to layer your scalloped potato all right so if you have if you don't have a mandolin which I'm gonna show you in a minute you can use a sharp knife you want to make sure that you have a good sharp knife though that is key and you're gonna put the potato down now it's a round surface but scalloped potatoes you usually see the entire round so this is one of those things you just have to be really careful about so again put your knife down and just take off a little tiny piece moving your food not your knife you want your potatoes thin enough to almost see through okay so this is probably like an oh my gosh I don't even know sixteenth to an eighth of an inch may be very very small now some of them are a little bit bigger that is gonna be okay so don't don't worry about that it's fine just try to get them as thin as you can and as even as you can because that's gonna help with even cooking so again that's paper-thin this one's just a little bit thicker but it's still gonna be fine now if you're not comfortable with a knife do yourself a favor and just take off a little bit here at the bottom it's gonna sit a lot flatter you can have more control over the potato move it into your knife to get those really nice thin slices that we want of course I didn't get any thin slices that time did I there that one's a little thicker than I'd like to I'm not doing a very good job well anyway after I did this there we go so little you can almost see through it so after I did I don't know I think I tested this two or three times already and I was a little bit tired of peeling all these earth all these potatoes it was just kind of a pain so I went ahead and purchased a new mandolin I had an old one but it didn't work well so I went to haven't got one that was stainless steel this time somewhat weeds had the plastic ones which a plastic one is perfectly fine there's nothing wrong with that at all and they work until they don't until the blades just don't seem to be sharp anymore but when I decided to do is go ahead and get a little bit more of an expensive one this one I think was $40 on Amazon and I will certainly link to it in the video description for you what I like about this one is number one it's pretty sturdy it came with some cut proof gloves which I really like so I'm gonna throw those on right now and also a few big hands though this probably's probably aren't gonna fit they're pretty snug I guess they stretch but they are pretty I think they're pretty small actually and I have to kind of have small hands but they fit me pretty well okay so you also have a guard here and what you do is just put your potato into the guard and then it's secure and you take your potato now I'm not sure if this is set exactly the way I want so I'm just gonna do one slice and it's a little bit yeah they are paper-thin let me tell you these are too thin so these are like these would be perfect for really crispy potato chips but they are too thin so I'm gonna adjust it a little bit so that it's a little bit thicker but not too too much and the knob on the side just adjusts it for you all right let me take a look and see what we got here I think this is gonna be the perfect take this glove off here that looks really good okay so that is the perfect thickness that I want and now all of my potatoes are gonna be uniform and that is one of the great things about using a mandolin now they're all even you could also use this for your onion for this recipe too that would work great one other quick thing I'm going to show you and I'll use the same potato is this has a julienne feature which I am really excited about because it's gonna make it really easy to make shoestring french fries now although I do them from hand mostly but you have to use a little more force than with the slicing blade but the end result is pretty cool and if you were doing a whole potato you know you wouldn't days wouldn't be so short but anyway so the perfect little would you come squared off little potato strips I guess you'd call it so they would be good for french fries especially if you used a whole potato but I'm not gonna do that I'm gonna cut the rest of them real thin like I did before but let me show you how to layer the first layer because each layer is gonna be exactly the same and what I'm using is the baking dish that comes with a ninja foodie baking kit because it's it's about three inches in depth it might actually be a little bit more and so we're gonna get probably about seven layers of potatoes in here and they're gonna that makes them for a great scalloped potato when you've got a lot of thinly sliced layers but you could definitely use any size pan and the instructions are gonna be pretty much the same so this is one of those recipes that you don't have to use what I'm using you can use whatever you want so it could be like a you know an 8 inch by 2 inch pan and it could even be a 7 inch by 2 inch you're just not gonna be able to get all the potatoes in there alright so the first thing I'm gonna do to get the pan ready is go ahead and butter it up so I'm just gonna take a little bit of butter with my silicon brush and just butter all around and the sides of the pan all right that's perfect so now what you want to do is you want to layer your potatoes in a single layer just overlapping just a tiny bit going around the outer edge and then repeat on the inside here so it takes about one potato to make one single layer all right that's it now what I'm gonna do is sprinkle some salt I'm not measuring this use your judgement doesn't matter I'm taking like maybe an eighth of a teaspoon not a lot but I'm gonna sprinkle it over the potatoes because that's gonna help season each layer now if you're really if you're a pepper lover and you don't mind the black specks or you want to use white pepper you could do that same thing with pepper as well but I've got the pepper infused cream so that's what I'm gonna do then I'm going to take some of these leeks and I'm just gonna sprinkle them on top so if you were using an onion this is where you would put your thin sliced onion this is right on top of here just get them kind of I break them up so there are single rings instead of a big glob of onion they sort of disappear in the dish but they really taste good all right so that's it now your first layer is done and now I'm gonna really quickly do the rest of these with my mandolin and get the rest of the layers going all right so now we've got our are thin potatoes and I'm just gonna repeat the same layering process as we did on the first layer so one layer of potatoes followed by some salt followed by some leeks or onions if that's what you're using so I was able to get all of those potatoes sliced up in about six minutes which is amazing it usually takes a lot longer when you're doing it by hand that's one of the reasons why I do not make scalloped potatoes very often but now that we have a quick shortcut using the ninja foodie and I have this wonderful mandolin I'm pretty excited I can make these more often although I think I'm gonna have to do and I'll gratin version because my husband doesn't like scalloped potatoes he likes all karate so I'll probably have to switch it up a little bit and I do have an all gratin potatoes opee in my flavors of fall cookbook and I will link to that right up there if you wanted to take a look at all the recipes there's 30-plus recipes in there fall based so we've got some you know all gratin potatoes and apple crisp pie several different kinds of Chile's that then they are really good including like a vegetarian veggie chili that is superb even my husband who was a big meat-eater absolutely loved it so yes some great recipes in there if you want to grab a copy it's a digital ebook so there's three different price points that you can choose from one is $4.99 one is 399 and one is $2.99 the recipes are the same the difference is inclusion in a facebook group and some bonus added features like shopping lists and things like that for the more expensive versions of it but it's the same same exact recipes all right so again so I'm going to continue to do this until everything is layered up and I'm trying to like kind of judge how many leaks I put on each layer because I want to make sure I have enough to go on on every single layer and we've still got probably about five or six to go here all right so I'm just finishing up my fifth layer here and one thing you're gonna notice is that the center starts to raise up more than the edges and I'm gonna fix that by doing a little bit of like a double layer on the edges on this this next time and I'll show you what I mean here so I'm just gonna take like go around overlapping a little bit more than and I'm gonna try to like push it down and even these out and that is so when we pour the cream over before we bake it that it doesn't just run all over to the edges that we get the cream dispersed throughout all of the potatoes so I'm just kind of doubling up here on the edges you're never gonna notice that when you cut it though so don't worry so I'm just finishing up I think I think lost count actually I think we have eight or nine layers of potatoes in here probably eight but I'm not sure when I look back on the video I think I'll be able to tell and what I did was when I found some of the ones that I cut that are a little bit thicker than the thin ones that the mandolin did I saved them for the very top and that's because not only are they gonna pressure cook and they're gonna be you know on the top here but they're gonna also be the first thing that the bake roast gets when we go under that function so even though they're thicker they're still gonna cook up just fine all right so I'm just putting the rest of them on just to use them up wherever I see fit if you wanted them to be absolutely perfect and beautiful you don't have to use them all all right now I'm not putting onions on the top of this layer but I do have some that I have there just in case I want to use them as a garnish at the end which I made - all right so I'm gonna wash my hands we are ready to get this covered up and into the ninja foodie pressure cooker we're gonna pressure cook for about 10 to 12 minutes probably I'm gonna set it for 10 minutes and and see how that does that's worked on previous test batches however if you have thicker potatoes like this you're going to want to increase your cook time so if you're just gonna make it real rustic you just cut your potatoes you know a little bit thicker that's fine just pressure cook for about 15 minutes instead of 10 so I'm gonna get this right now strained out so I can also clean the pot before these potatoes have a chance to start to brown and to do that I'm just gonna use a strainer and I'm gonna pull the pot out now it's not hot anymore so I don't need to worry about that and I'm just gonna strain the cream we're just gonna catch those peppercorns it's gonna catch the garlic cloves it's gonna catch everything that is solid in there and we're going to be left with a really nice infused cream and that's what we're gonna use to make our scalloped potatoes wet so I'm gonna put this over here and just let it sit here and drain wash my hands wash the pot and then we'll get this under pressure all right so we have our potatoes in those you know eight or nine layers and they're salted and everything they're ready to go now one of the reasons why scalloped potatoes can be challenging to make it's because it takes forever for the potatoes to cook because there's so many layers of them and when you put it in the oven or even if you baked it in the ninja foodie and didn't pressure cook it first you would have some trouble getting them done all the way down and you know through the middle and on the bottom and stuff it just takes a long time that's another thing it takes forever and more times than not I end up with some potatoes cooked perfectly and some not so we are going to take that out of the equation by pressure cooking but we're not gonna pressure cook with the cream because cream under high heat separates so what I'm gonna do here is cover this you could cover it with foil or you can use one of these silicone covers from waffles but you could use foil as well and if you're interested in picking these up I will link to them below in the video description we're gonna use the rack on the low position this could be like a little bit of a tight squeeze because this is a bigger pan right there that's good put one cup of water into the inner pot lower this in and just make sure that it's covering all of the whole pan because you don't want water to get in there all right and then we're gonna put the pressure lid on make sure the valve is to the seal position in the back turn them into food hang on we're gonna go under high pressure it defaults to ten minutes and that's what we want you can see that right there so we're gonna let this come up to pressure what should happen fairly quickly and then we will let it pressure cook for ten minutes and then we'll be able to do an immediate release because you don't need to worry about natural releasing this and then we'll get our wonderful cream poured over and we'll get it in to the ninja fruity to bake all right so we're in the final countdown of the ten minutes and we just have about and I don't know what 15 minutes to go I mean 15 seconds to go and then I will do an immediate release so the pot came up to pressure pretty quickly somewhere between five and seven minutes but I did not time at this time and we went under pressure for 10 minutes and now we're gonna do an immediate release all right the pin drop so now we can open up the lid do that away from you because it is steamy and hot that down now technically you can really just grab the silicone cover take it off and pour your cream in you don't even have to take it out but I'm gonna go ahead and take it out just so that I can go over things I'd like if anything's wrong with it or and I'm gonna check for doneness and I'm a little short so sometimes it's difficult for me to to get into the pot there so all right I'm gonna take this out now one thing about this rack is it makes your food kind of slippery a little bit all right so this looks good now if you can see that I've got some dark spots on my potatoes you will not have dark spots on your potatoes we had a little bit of a camera malfunction and my potatoes sat too long before I got them into the pressure cooker and so they know they get these spots so easily now what I'm gonna do is just test for doneness by sticking my knife in there and if it will go through with very little effort then your potatoes are done if there are thicker potatoes and they're not done in the ten minutes don't fret just put it back in and pressure cook for a few more minutes but these look just fine so the next thing I'm gonna do is pour in the cream now this is our infused cream and boy it smells amazing you just want enough cream to cover the potatoes and you can press them down there you do not need to use it all okay so you don't want we don't want soupy scalloped potatoes and that's what it looks like right now doesn't it looks like a whole mess of soup but I promise you we're not making a potato soup we're making scalloped potatoes and this is gonna thicken up just fine all right that looks good so I used probably about maybe two and a half cups total of the cream and the last time I made them I needed to use the whole three cups so you know that's just gonna vary so just until they are almost covering all of the potatoes is perfectly fine if you put it all in no worries you can just bake a little bit longer to to thicken up this cream sauce alright put that in there like that and then we're gonna get this silicone lid back on we will take the lid off towards the end of the baking but for now we want the potatoes to be covered because we don't want them to overcook on the top just sliding this underneath a little bit I cut my my silicone cover to fit my eighth inch fat daddio pan and I should have cut it just a little bit bigger to cover this pan too I mean it covers it but it's a little tricky and that's my fault I just cut it a little too small alright so we're gonna go back in not even worried about dumping the water that is not gonna matter okay so there's not enough in there to worry about we're gonna put the lid down and select the bake roast function take the the temperature down to 325 then we're gonna go for 20 minutes and then we'll check on it so it'll bake for 20 minutes the reason why I chose the temperature of 325 it's because I tested the recipe at 250 it works that works fine but it was a really long bake time I mean I think it was like I don't know 35 minutes or so and so I wanted then I increased the temperature to 350 and they were getting too Brown the cream was getting Brown and separating before it actually absorbed into the potatoes and thickened up so we're gonna go in the middle there and I'm just gonna keep an eye on it because the idea is to reduce the cream so that it creates that nice scalloped potato sauce that we love without separating because you don't want it to separate or it just tastes good but it just doesn't look very pretty so 325 for about 20 minutes and then I'll check it and we may have to go a little bit longer covered or at that point I might uncover it and bake a little bit longer so I'll make that decision when I look at it and that's what I encourage you to do when you're cooking is make adjustments as you go because nothing is perfect all the time alright so we just have a few seconds left of our bake time of 20 minutes and then what I'm gonna do is take the cover off don't freak out it's gonna look soupy and everybody's gonna be like that's not what scalloped potatoes are gonna supposed to look like trust me on this one at by the end when we're done and we let them sit and kind of cool down a little bit that cream thickens up and creates the most velvety delicious scalloped potato sauce ever all right so I will probably bring this out onto my cutting board but you can just lift up the cover like this and you'll see on the inside of this cover there's some dark areas that's where the cream started to really Brown and cook up and that doesn't turn anything in fact it smells amazing so what I like to do at this point is just push the potatoes down under the cream because now we're gonna leave it uncovered they don't all have to be under the cream but I like them as many as I can get under the cream under the cream so that as the heat hits some of the potatoes don't become too dark before the cream really starts to reduce and create that thicker sauce so now I'm going to close the lid leave it uncovered and we're gonna go with the bake roast function and we're gonna go down to 325 and hit start I'm gonna leave it at 15 minutes because this is the time when you just check it so definitely I'm gonna go a full 10 minutes I have a feeling it's gonna take somewhere between 15 and 20 minutes to do this so the next question I always get is it really a time saver yes and no I mean scalloped potatoes in the oven really take probably an hour and 15 minutes to an hour and a half and then a lot of times they're not completely cooked so I well this might not save time it certainly gives a better and more consistent result with the potatoes by doing that 10 minute pressure cook time it really helps those potatoes go I'll you know get soft and start to cook before we add the cream n nails we're doing is reducing the cream if you used a rube aced cream so if you whisked in a roux to the cream before you poured it over the potatoes you could decrease this time considerably because your sauce is gonna be thicker but I wanted to keep it pretty traditional and not do the roux this time so that's why I chose to you know not do that and just go with the longer bake time the end result is so perfect that personally I won't make scalloped potatoes any other way now the other beauty of this dish and I this is probably my favorite thing this is a total make-ahead dish so you could make this like let's say you're gonna make it first special dinner or occasion or a holiday make it up the day before just like we're doing here now put it in the refrigerator then probably I guess maybe about an hour or two before you want to serve it put it in the ninja foodie covered and steam it with two cups of water in the inner pot you know put it on the rack like we did to pressure cook and bake it make sure it's well covered steam it for about 25 to 30 minutes that it's gonna heat it up perfectly because potatoes are hard to get reheated once they're refrigerated if you've ever tried you know there will be cold pockets but that steaming process heats it all throughout and then you just put the tender crisp lid down and put it on broil for a few minutes and broil up that top and serve it and they will be absolutely perfect so this is definitely a great dish for making a head alright so we just have a few seconds left to go and of course you know it peaked right I did it looks really good you'll be amazed at how much different it looks now so once it finishes the little cool cycle which only takes a second or so we can open up the lid and take a look for ourselves and it's looking really good really really really good so you can still see that there is some cream here that's on the liquidy side don't want you to worry too much about that as this sits and cools that will thicken up so don't worry too much about that at all now what I usually do at this point is push these down a little bit just sort of bring any of the real liquidy cream up on the top so just gently press down we're gonna get a second layer of that Golden Delicious cooked cream because that I mean there's so much flavor right here it's unreal so I'm just gonna press down you can see there's some places that still are really pretty liquidy but that's okay even if you didn't do this it does definitely thicken up as it cools alright so now for the final touch what I'm gonna do is just put some of these on you could put them on and just leave them on raw but what I like to do is kind of get them into the cream a little bit you don't want to put them on before the whole 15 minutes because they just get too dark and I know that because I did that so I'm just gonna push these down into the cream a little bit so that they cook this is gonna be amazing it looks wonderful all right so now let's go ahead and put the lid back down and we're gonna set it to what we could even broil or we could go on the bake roast I'm gonna go ahead and stick with the big roast just because I'm afraid if I really hit it right now with some high heat like a broil what's gonna happen is it's gonna just start to separate cuz I can already see some of some of its separating a little bit and I don't want to heat it up too much more so I'm gonna leave it at the 325 you don't need to go 15 minutes five minutes should do the trick and then we will take it out and let it cool down and if five minutes isn't enough and it still looks too liquidy on top we'll just increase the time you know and that's what you need to do because it will vary from the amount of cream you use the thickness of your potatoes how much they absorb that kind of stuff and how much the cream reduced so just make some judgments and you'll see what it should look like at the end all right we just have a few seconds left to go on that five minutes that we did and we'll let it go through the cool and then I'll open up the lid and we'll see what it looks to like hopefully it's done it looks gorgeous absolutely gorgeous the green onions have started to get a little bit of color on them but not so much that they look burnt so and what happened the first time that I put the onions on earlier they just got too burnt looking so I wasn't really happy with that all right let's take this out it's gorgeous please take it off the brac but you can put it on a cooling rack or something like that or just a cutting board but take it off the rack because the rack it just causes food to slip and I've heard about more accidents and I've had my own accidents where the whole pan just falls on the floor so please put it on a more stable surface now what I'm gonna do is if you cut into this right now you're gonna get the cream just leaked right on out it's gonna look real runny we have to let it sit and cool down for probably 15 to 20 minutes but it's not going to cool down the potatoes these potatoes are gonna stay hot but you just need to let it sit and rest and let the cream finish thickening up so I'm gonna do that and then I'll cut it and then we'll taste it all right so this has been cooling probably I would say 15 minutes and I might be rushing it a little bit so I won't be surprised if I see some cream that hasn't totally thickened up but you know what I just cannot wait any longer to taste this so we're gonna go ahead and dig in so I'm using a spoon that is safe for nonstick because I don't want to scratch this pan up so I do not recommend using metal in this pan at all [Music] going through the potatoes and it looks good I think I did let it pull enough and you know the first one as always a little on the hard side to get out but look at that okay so this is perfect and then flee you can see I'm gonna turn it to me for a second but yeah so hopefully you can see all these individual layers of these little potatoes thinly sliced potatoes I should say that is what makes a perfect scalloped potato all right so let me dig in here you can cut it right through with the pork so that's the right texture they're holding their shape though oh my gosh here again I'm so excited whoops [Music] they are so creamy the infused cream makes a world of difference let me tell you I mean it is the flavor is like just over the top delicious [Music] Wow I might have been a little heavy-handed with the salt um you know so just use your judgment how you like your food it probably could use a little less salt I mean there was a couple layers where the salt was sticking to my fingers and I've got a little bit too much on there Wow hmm I think I like these better than all gratin potatoes and I loved cheese but these I don't know there's something so decadent about them they are easy to make and then by doing it in the Ninja foodie and under pressure you take away the guesswork of are the potatoes gonna be done because you're gonna know that they are done before you even pour the cream over and then all you're doing is letting the cream sort of thicken up and reduce some this one is a total winner I am so excited to be able to share this with you I hope you make it I hope you love it and I also hope you make it your own so you know add whatever seasonings you want into your infused cream we'll skip that step though that is gonna make the difference between a mediocre scalloped potato and an excellent scalloped potato so definitely give this recipe a try and leave me a comment when you do and let me know how you like it

Channel: The Salted Pepper

Views: 76,085

Keywords: Ninja Foodi, Ninja Foodi Recipes, The Salted Pepper, scalloped potatoes in the ninja foodi, ninja foodi scalloped potatoes, scalloped potatoes without cheese, scalloped potatoes without flour, scalloped potatoes recipe, easy scalloped potatoes, pressure cooked scalloped potatoes, instant pot duo crisp scalloped potatoes, instant pot duo crisp recipes

Id: LnRbgBbbaZw

Length: 42min 1sec (2521 seconds)

Published: Sun Nov 17 2019