Instant Pot Scalloped Potatoes Recipe
Whip up these cheesy and heartwarming Instant Pot Scalloped Potatoes—so simple, they're perfect for any weeknight meal!
Servings: 6
Calories: 299kcal
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 tablespoons heavy cream
- 1/2 teaspoon 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 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 8x8 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.
Video
Notes
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.
Nutrition
Calories: 299kcal | Carbohydrates: 28g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 597mg | Potassium: 684mg | Fiber: 3g | Sugar: 2g | Vitamin A: 492IU | Vitamin C: 30mg | Calcium: 292mg | Iron: 1mg
