Scalloped Potatoes for the BBQ

Ingredients

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• 2 pounds Yukon gold or red potato, cut into 1/4-inch slices
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• 1 cup vegetable broth
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• ½ teaspoon salt
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• 2 cups shredded sharp Cheddar cheese, divided
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• 3 tablespoons heavy cream
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• ½ teaspoon garlic powder
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• ¼ teaspoon ground black pepper
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• ¼ teaspoon nutmeg
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Instructions

1. 1
   Combine potatoes, broth, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
2. 2
   Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3
   Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully transfer potatoes to a deep 8-inch square baking dish.
4. 4
   Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Sauté function and cook until smooth and creamy, about 5 minutes.
5. 5
   Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
6. 6
   Broil in the preheated oven until cheese is golden, about 5 minutes.