INSTANT POT SCALLOP POTATOES ENJOY DAN:

                    INSTANT POT SCALLOP POTATOES by CHEF DAN:

Serves 8

INGREDIENTS:

3-pounds potatoes, 1/2-russet & 1/2-Yukon

2-cups water

1-cup buttermilk

1/2-milk

1/2-cup chicken stock

2 garlic cloves, smashed

2-tablespoons potato flour

1-1/2-teaspoon sea salt

1-teaspoon fresh ground black pepper

1-tablespoon brown mustard

1/4-teaspoon EACH ground allspice, & red pepper flakes

1-cup gruyere cheese

1-cup grated Mozzarella cheese

1-cup grated white cheddar cheese

3-tablespoon fresh snipped hives

DIRECTIONS:

1.   Thinly slice the potatoes using a mandolin. SLICE THIN.

2.   In a bowl whisk together buttermilk and next 9 ingredients:

3.   In another bowl whisk together the 3 cheeses, set aside.

4.   Spray a round 6-7-inch cake pan that fits into your I. P.

5.   Layer 1/2-the potatoes into the round pan, followed by the cheese.

6.   Pour 1/2-the liquid over the top.

7.   Add remaining potatoes and remain liquid.

8.   Reserve some cheese for topping when potatoes are done.

9.   Pour cups water into the liner of you I. P.

10  Place trivet in the bottom of the pot.

11  Carefully place the pan full of potatoes onto the trivet.

12  Hit PRESSURE COOK on high for 35 minutes.

13  When don hit quick release to release the pressure.

14  Preheat the oven on broil to high.

15  Place the pan full of potatoes on a prepared baking sheet.

16  Top remaining cheese and broil for about 3 minutes.

17  Let potatoes rest for 5 minutes.

18  Top with chives.

ENJOY DAN:                                           LAUGH OFTEN AND BEAT CANCER!!