Description
A creamy potato casserole with crispy panko topping and capers.
Ingredients
Scale
- 1 small yellow onion, very thinly sliced
- 36 ounces Russet potatoes, peeled and cut lengthwise into 1/2 inch planks, like french fries
- 1 cup heavy cream
- 2 Tbsp caper juice
- 2 Tbsp capers
- Pinch of salt
- 1/4 cup panko
- 2 Tbsp melted butter
Instructions
- Pour 1 ½ cups water into bottom of Instant Pot. Add onions and potatoes into a steamer basket and drop the basket into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes (to partially cook). When time is up, move valve to venting and remove the lid. Remove steamer basket and set aside.
- Turn oven to 450° F. Spray a 2 ½ quart casserole dish with non-stick cooking spray.
- Pour the caper juice in with the cream.
- Add half of the potatoes into the casserole dish. Sprinkle with a pinch of salt. Top with half of the capers. Repeat. Pour the cream over the top.
- Stir panko with the melted butter. Sprinkle the panko over the top.
- Bake for 25 minutes.
- Serve and enjoy.
- Category: Side