Instant Pot Scalloped Potatoes
Instant pot scalloped potatoes have been a favorite in my house from the moment I tried them. If you’re like me and think that scalloped potatoes are the perfect comfort food, but you dread the long cooking time, then you’ll also find this Instant Pot version to be the ideal solution. One minute of pressure cooking, a few more minutes to make the sauce, and I finish everything in the oven for a few minutes! Quick, easy, this recipe is perfect for both weeknight dinners and special occasions.
This dish pairs beautifully with a large variety of mains. It’s always part of my Thanksgiving spread, along with cranberry-orange roasted turkey breast and my famous, award-winning sweet potato casserole. Now, with this instant pot version, I can enjoy creamy and cheesy scalloped potatoes in a fraction of the time, with minimal effort too!
Table of contents
This is the perfect dish to take to potlucks and family gatherings. Believe me, it’s so good; it always disappears quickly. The potatoes are cooked in a perfectly seasoned broth. Then, I make my rich and velvety smooth cheese sauce, and I finish the dish under the broiler for a golden, bubbly top. So, if you’re looking for a foolproof, hassle-free side dish that’s bursting with flavor, you might give this recipe a try.
Why you will love this recipe
- The perfect side dish: This is the ideal accompaniment to any entrée, whether it’s corned beef, chicken, turkey, brown sugar ham, or seafood. It can even be the main dish if it is mixed with vegetables or meat.
- It’s inexpensive: I love how affordable this is. All that’s available to buy is potatoes and cheese, and those can be purchased for less than ten dollars!
- It just takes a minute: It only takes a minute to pressure cook. I set the timer for one minute, and then it gets three minutes of natural release before baking for a few minutes and finishing in the broiler.
- Frees up oven space for other food: I have room in the oven for my turkey or ham, sweet potato casserole, and green bean casserole. Oh, and I also need room for the pie and other sweet desserts. Those are my favorites.
What you will need
- Potatoes: White potatoes are best for this. I use Yukon Gold because they have just enough starch to be soft but enough wax to hold their shape. Also, they have a naturally buttery flavor. I cut mine into quarter-inch slices.
- Cheese sauce: To make my cheese sauce thick, rich, and creamy, I use heavy cream, and I shred my own cheddar cheese.
- Liquid: I use low-sodium chicken broth to add flavor to the potatoes without adding too much salt.
- Seasoning: With just salt, pepper, and garlic powder, these potatoes are seasoned perfectly.
- More garlic: Of course, I am a garlic fan and need more minced garlic for the sauce.
- Herbs: Oregano adds a slightly sweet, pungent taste with a hint of spiciness.
How to make
Prepare the potatoes: First, place sliced potatoes in the instant pot with the broth, garlic powder, oregano, salt, and pepper, stirring until everything is thoroughly combined.
Cook the potatoes: Next, close the lid, seal it, and cook on high for 1 minute, followed by a 3-minute natural pressure release. Afterward, I release the rest of the pressure manually.
Preheat the oven: Then, preheat the oven to 375°F, transfer the potatoes to a pie dish, and set them aside.
Make the cheese sauce: Now, I turn the Instant Pot to sauté and add the minced garlic to the leftover liquid, stirring for about 30 seconds. I add the cream and let it simmer before turning off the pot. Then, I add one cup of the shredded cheese and stir until it is fully melted and smooth.
Add the sauce: Then, cheese sauce is poured on top of the potatoes, and I toss them to coat before sprinkling the rest of the shredded cheese on top.
Bake, broil, and serve: Then, I broil them for 3 minutes, until they are golden brown and crispy, before serving.
Expert tip
The best way to slice potatoes for scalloped potatoes
The first step is to choose the right type of potatoes for this dish. I have a fondness for Yukon Golds. They have a creamy texture and a buttery taste, and they cook up soft without being too mushy. Also, they slice well, too. I use a mandolin to get nice, clean slices every time. Use a guard to hold the potato (safety first) in one hand and the mandolin in the other. Slide the potato down the blade with firm, even pressure, back and forth. In no time, a pile of sliced potatoes will be ready to cook.
More tips to consider:
- Do not use skim or low-fat milk for this recipe, or your potatoes will not be as rich or creamy.
- Using skim or low-fat ingredients can also cause the potatoes to curdle.
- Slicing potatoes is easy with a food processor or mandolin.
- Soaking potatoes in water can keep them from discoloring.
- Be sure to drain and pat dry the potatoes after soaking them in water.
- The potatoes may need more cooking time if they are cut thicker or if they are waxy.
Recipe variations and add-ins:
- Add meat: To make this a complete meal, I sometimes add cubed ham, chicken, or turkey. I really love these with ham.
- Veggies instead: Instead of meat, try adding some veggies like chopped bell peppers, broccoli, mushrooms, carrots, and green onions.
- Extra cheese: There can never be too much cheese. I like to add my favorites, like fresh Parmesan, Swiss, or Gouda.
- Crack potatoes: Turn these into addictive crack potatoes by adding chopped bacon and my ranch seasoning. My family loves this!
- Make them hot: Add cayenne pepper and chopped jalapenos for extra-spicy cheese potatoes.
Serving suggestions:
During the fall, I like to pair these creamy and cheesy potatoes with my pumpkin pork chops or pumpkin pot roast for a perfect holiday dinner. Looking for the right wine pairing? I like Sauvignon Blanc, Rose, Cabernet Franc, and Riesling. My honey butter ham is glazed with brown sugar and goes wonderfully with these scalloped potatoes.
I have served a variety of side dishes with these scalloped potatoes, from green beans to creamed corn. They go with everything. For dessert, I like to make an instant pot pumpkin cheesecake or an apple pie with a cheesecake bottom, using my homemade apple pie filling.
How to store leftovers:
- Refrigerate: Ensure the potatoes cool completely before placing them in an airtight container. Then, they can be refrigerated for up to three days.
- Freezing: Make sure the potatoes are in a freezer-safe container, and they can be stored in the freezer for up to three months.
- Defrost: For the best results, I thaw leftovers overnight in the refrigerator.
- Reheating: To reheat, place them in a baking dish, cover it with foil, and bake at 350°F for 15 minutes. Or heat single servings for one minute covered with a paper towel.
Frequently asked questions
Sometimes, if potatoes are prepped too far in advance, they can turn a light shade of gray or even purple. This may not be appealing to look at, but it is safe to eat. It will not even change the taste. It is just oxidation from being prepared too early. Next time, cover them in cold water so they are not exposed to the air, which causes discoloration.
If the potatoes were stored in water to prevent discoloration, make sure they are drained well and patted dry. They have to be thoroughly dried, so they do not add any excess water to the casserole. This is especially true if using waxy potatoes. Instant potato flakes are an excellent way to thicken them. Potato starch will also work.
Make sure they are fully cooked. If the potatoes are not cut thin enough the Instant Pot may not be able to cook them as quickly. Also, if the potatoes are waxy, they will need extra cooking time. Try cooking them for another minute with three more minutes of natural release. Old potatoes can also be a problem. Make sure the potatoes are fresh and firm.
The main thing to remember is to use full-fat heavy cream. Avoid using low-fat cream or skim milk. The same goes for the cheese. Anything that is skim or low-fat is more likely to curdle. That is because the lower the fat content, the more likely the proteins will break down and separate. Using waxy potatoes releases more water and can cause curdling.
More Instant Pot side dishes to try:
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The Best Instant Pot Scalloped Potatoes
Ingredients
- 3 pounds Yukon potatoes peeled and sliced into 1/4 inch rondelles
- 1 cup chicken broth or veggie broth for a vegetarian version
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon oregano
- 1 teaspoon garlic powder
- 4 cloves garlic minced
- 1 cup heavy cream
- 2 cups yellow cheddar cheese shredded and divided
Instructions
- Add sliced potatoes to the Instant Pot.
- Add broth, salt, pepper, oregano, and garlic powder, stir to combine.
- Close the lid, point the valve to sealed, and cook on High Pressure for 1 minute. Followed by a 3-minute natural pressure release (NPR), manually release the remaining pressure.
- Preheat oven to 375 degrees F.
- Gently transfer the potatoes from the IP to a pie baking dish and set aside.
- Turn the Saute mode on, and add the garlic to the leftover liquid in the pot. Stir and cook for 30 seconds.
- Add the cream and let it simmer slightly. Turn off the IP and add 1 cup of shredded cheese. Stir until it is entirely melted and smooth.
- Pour the cheese sauce over the potatoes, toss to distribute, and sprinkle the remaining 1 cup of shredded cheese on top.
- Bake for 15 minutes, or until the mixture is bubbly and lightly browned. Broil for a few minutes to brown the top. Serve and enjoy!
Notes
The best way to slice potatoes for scalloped potatoes
The first step is to choose the right type of potatoes for this dish. I have a fondness for Yukon Golds. They have a creamy texture and a buttery taste, and they cook up soft without being too mushy. Also, they slice well, too. I use a mandolin to get nice, clean slices every time. Use a guard to hold the potato (safety first) in one hand and the mandolin in the other. Slide the potato down the blade with firm, even pressure, back and forth. In no time, a pile of sliced potatoes will be ready to cook.More tips to consider:
- Do not use skim or low-fat milk for this recipe, or your potatoes will not be as rich or creamy.
- Using skim or low-fat ingredients can also cause the potatoes to curdle.
- Slicing potatoes is easy with a food processor or mandolin.
- Soaking potatoes in water can keep them from discoloring.
- Be sure to drain and pat dry the potatoes after soaking them in water.
- The potatoes may need more cooking time if they are cut thicker or if they are waxy.