Instant Pot Scalloped Potatoes Recipe
Cheesy instant pot scalloped potatoes are next level comfort food. They are easy enough to make any night of the week!
Servings: 6
Calories: 298kcal
Equipment
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 Tbsp heavy cream
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 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 timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Using the quick-release method, release the pressure carefully, about 5 minutes. Unlock and remove the lid.
- Transfer potatoes to an 8 x 8 casserole dish. Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the Instant Pot with the remaining liquid, select the Saute function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
- Broil in the oven until golden, about 5 minutes.
Video
Nutrition
Calories: 298kcal | Carbohydrates: 28g | Protein: 13g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 583mg | Potassium: 715mg | Fiber: 3g | Sugar: 1g | Vitamin A: 492IU | Vitamin C: 33mg | Calcium: 298mg | Iron: 2mg