Scalloped Potatoes

Many recipes that are traditionally baked in an oven can be steamed in a pressure cooker instead.


2 tablespoons butter, or vegan margarine, such as Earth Balance

½ cup onion, julienned

2 cloves garlic, minced

3 cups Béchamel Sauce (page 48), or vegan version of Béchamel Sauce

1 teaspoon salt

¼ teaspoon black pepper

4 potatoes, thinly sliced

2 cups water

  • Add the butter to the pressure cooker and sauté the onion until it begins to turn golden brown. Add the garlic and sauté for 1 minute more. Add the Béchamel Sauce, salt, and pepper, and cook until the sauce has thickened. Pour the sauce into a bowl and set aside.

  • Thinly slice the potatoes. Grease a small pressure cooker-safe casserole dish with nonstick spray or butter. Place half of the potatoes on the bottom of the casserole dish. Cover the potatoes with half of the Béchamel Sauce. Make another layer of potatoes and sauce, and then cover the dish in aluminum foil.

  • Place the steamer rack into the pressure cooker. Add the water and place the casserole dish in the pressure cooker.

  • Lock the lid into place and bring to high pressure. Once the pressure is achieved, turn the heat to low and cook for about 15 minutes. Remove from the heat and allow pressure to release naturally.

  • Remove the casserole dish from the pressure cooker and serve.


Calories: 500 | Fat: 29g | Protein: 14g | Sodium: 1270mg | Carbohydrates: 52g | Fiber: 4g


Scalloped traditionally means a dish that is covered in sauce and breadcrumbs. You can skip the breadcrumbs to make a crust out of a well-cooked sauce instead.

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