Whip up these cheesy and heartwarming Instant Pot Scalloped Potatoes—so simple, they’re perfect for any weeknight meal!
These Instant Pot Scalloped Potatoes are a creamy, comforting side dish that comes together quickly and effortlessly thanks to pressure cooking. Thinly sliced potatoes are layered with a rich, cheesy sauce made from butter, cream, and melted cheese, then cooked until tender and perfectly infused with flavor. The Instant Pot dramatically cuts down the cooking time while still delivering that classic, melt-in-your-mouth texture.
These Instant Pot scalloped potatoes would be the perfect side dish to pair with our Pork Roast, Lemon Pepper Chicken, or Blackberry Dijon Ham.
Table of Contents
Why We Love Scalloped Potatoes
- Instant Pot Scalloped Potatoes cook quickly, saving valuable time in the kitchen.
- This recipe ensures perfectly tender and creamy potatoes every time.
- Scalloped potatoes are easy to make, and ideal for busy weeknights.
Recipe Ingredients
- Shredded Sharp Cheddar Cheese: Adds a rich, tangy flavor and creamy texture.
- Heavy Cream: Contributes to the creamy, rich texture of the potatoes.
- Ground Black Pepper: Provides a mild heat to the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Cheese Variations: Experiment with different cheeses. Swap out the sharp Cheddar for your favorite cheese—Colby, Monterey Jack, Parmesan cheese, Swiss, and smoked Gouda are all tasty options that can bring a unique flavor to your scalloped potatoes.
- Spicy Scalloped Potatoes: Incorporate a dash of cayenne pepper or crushed red pepper flakes into the sauce for a subtle spicy kick.
How to Make Instant Pot Scalloped Potatoes
Step 1: Preheat the oven’s broiler and place an oven rack 6 inches from the heat source.
Step 2: Mix together potatoes, vegetable broth, and salt in an Instant Pot. Close and lock the lid. Select high pressure and set the timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
Step 3: Using the quick-release method, release the pressure carefully, for about 5 minutes. Unlock and remove the lid.
Step 4: Transfer potatoes to an 8×8 casserole dish. Combine 1 ½ cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the Instant Pot with the remaining liquid. Select the Sauté function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with the remaining ½ cup Cheddar cheese.
Step 5: Broil in the oven until golden, about 5 minutes.
Expert Tips
- Perfect Potato Slices: Try to aim for ¼-inch slices of potatoes. They are the ideal width for this recipe and will ensure that your dish doesn’t turn out too firm or too mushy. If you have a mandolin, this would be best for slicing, but you could also use a thin, sharp knife or even a cheese planer. You don’t need to peel your potatoes for this dish.
- Resting Time: Make sure you let this dish rest and cool off a little bit before serving. This will allow the cheese sauce to thicken to the perfect consistency.
FAQs
Yes, while Yukon Gold potatoes or red potatoes are recommended for their creamy texture, you can also use russet potatoes.
Yes, lightly spraying the casserole dish with cooking spray will prevent the potatoes from sticking and make cleanup easier.
Storage Info
STORE your Instant Pot Scalloped Potatoes leftovers in an airtight container and refrigerate for up to 3-4 days. To FREEZE, store the dish in a freezer-safe container in your freezer for up to 2 months.
To REHEAT, thaw in the fridge if frozen, then warm in a 350°F (175°C) oven for 15-20 minutes or until heated through. For quicker reheating, use a microwave, heating in 1-minute intervals until hot.
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Instant Pot Scalloped Potatoes Recipe
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Ingredients
- 2 pounds Yukon gold or red potatoes - cut into 1/4-inch slices
- 1 cup chicken broth - or vegetable broth
- 1/2 tsp garlic salt with parsley
- 2 cups shredded sharp Cheddar cheese - divided
- 3 tablespoons heavy cream
- 1/2 teaspoon garlic powder
- ¼ tsp ground black pepper
- ¼ tsp nutmeg
Instructions
- Preheat the oven’s broiler and place an oven rack 6 inches from the heat source.
- Mix together potatoes, vegetable broth, and salt in an Instant Pot. Close and lock the lid. Select high pressure and set the timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Using the quick-release method, release the pressure carefully, for about 5 minutes. Unlock and remove the lid.
- Transfer potatoes to an 8×8 casserole dish. Combine 1 ½ cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the Instant Pot with the remaining liquid. Select the Sauté function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with the remaining ½ cup Cheddar cheese.
- Broil in the oven until golden, about 5 minutes.
I was nervous to try scalloped potatoes in the Instant Pot, but they came out amazing.
Super delicious! That sauce is INCREDIBLE! I could totally just DRINK that! Love this dish! Thanksgiving, here we come!
Great idea to use this for Thanksgiving.
Yummy! I love the sauce! Easily, hands down, potatoes are my favorite food. I LOVE delicious, unique recipes like this that elevate my favorite food and make it even better than it already was! Yummy, yum, yum!!!
The instant pot makes everything easier.
Thank you so much for this amazing recipe! Really tasty and super easy to make! Highly recommended! Will have this again!
Yukon Golds are always so tender and I love how cheesy this recipe is! A perfect side dish to any BBQ recipe!