Best Instant Pot Scalloped Potatoes Recipe

Name: Best Instant Pot Scalloped Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 pounds Yukon gold or red potato, cut into 1/4-inch slices; 1 cup vegetable broth; 0.5 teaspoon salt; 2 cups shredded sharp Cheddar cheese, divided; 3 tablespoons heavy cream; 0.5 teaspoon garlic powder; 0.25 teaspoon ground black pepper; 0.25 teaspoon nutmeg

Cook Time: 25 minutes

Ingredients

2 pounds Yukon gold or red potato, cut into 1/4-inch slices
1 cup vegetable broth
teaspoon salt
2 cups shredded sharp Cheddar cheese, divided
3 tablespoons heavy cream
teaspoon garlic powder
teaspoon ground black pepper
teaspoon nutmeg

Directions

Step 1: Combine the sliced potatoes, vegetable broth, and salt in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to the manufacturer's instructions and set the timer for 1 minute. Allow 10 to 15 minutes for pressure to build.

Step 2: While the potatoes are cooking, set the oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 3: Once the cooking cycle is complete, carefully release the pressure using the quick-release method according to the manufacturer's instructions (about 5 minutes). Unlock and remove the lid.

Step 4: Transfer the cooked potatoes into a deep 8-inch square baking dish.

Step 5: In the pressure cooker, combine 1 1/2 cups of shredded Cheddar cheese, heavy cream, garlic powder, black pepper, and nutmeg with the remaining liquid. Select the Saut function and cook for about 5 minutes, stirring occasionally until the mixture becomes smooth and creamy.

Step 6: Pour the creamy cheese sauce evenly over the potatoes. Sprinkle the remaining 1/2 cup of shredded Cheddar cheese on top.

Step 7: Place the baking dish under the preheated broiler and cook for about 5 minutes, or until the cheese is golden and bubbly.

Nutrition Facts (per serving)

Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Total Carbohydrate	Dietary Fiber	Total Sugars	Protein	Calcium	Iron	Potassium
506	27g (35%)	17g (86%)	88mg (29%)	852mg (37%)	44g (16%)	4g (14%)	1g	22g (45%)	511mg (39%)	1mg (3%)	82mg (2%)

Servings Per Recipe: 4

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is not available for all ingredients. Amounts are based on available nutrient data. If you follow a medically restricted diet, please consult your doctor or registered dietitian before preparing this recipe.

Scalloped potatoes are a beloved side dish, traditionally made by layering thinly sliced potatoes with a creamy sauce, then baking them to a golden perfection. This Instant Pot Scalloped Potatoes recipe brings a quicker, easier method to the table, retaining the rich, cheesy flavor without the hours of preparation. But how did scalloped potatoes come to be, and what makes them so irresistible? Lets explore the history, regional variations, and more about this classic comfort food.

History of Scalloped Potatoes

The history of scalloped potatoes dates back to the early 18th century in Europe, where the French invented the technique of "scalloping"a method of layering vegetables with a creamy or cheesy sauce before baking. However, it was the English who popularized it as a hearty side dish, particularly in the 19th century. The term "scalloped" comes from the French word "escalope," which refers to a thin slice of meat or vegetable. Over time, this term evolved to describe the layered potato dish we know today.

Regional Variations

While scalloped potatoes are a favorite across many regions, variations abound depending on local ingredients and culinary traditions. In the U.S., the dish is often made with cheddar cheese, while in France, a similar dish known as "Gratin Dauphinois" typically uses Gruyre cheese and sometimes includes garlic. In parts of the UK, scalloped potatoes are known as "Pommes de Terre Dauphinoise," with the addition of cream and sometimes a hint of nutmeg for extra depth of flavor. The Instant Pot version of scalloped potatoes allows for a fast, hands-off approach without compromising the creamy texture and flavor.

How It Differs from Similar Dishes

Scalloped potatoes are often confused with au gratin potatoes, but they are subtly different. The key difference lies in the use of cheese. While scalloped potatoes are made with a cream-based sauce, au gratin potatoes are typically topped with a cheese crust that forms during baking. Additionally, au gratin potatoes usually include breadcrumbs to create a crispy top, whereas scalloped potatoes maintain a smoother texture throughout. This Instant Pot version eliminates the long baking time, allowing you to enjoy a cheesy, creamy side dish in a fraction of the time.

Where Scalloped Potatoes Are Often Served

Scalloped potatoes are a versatile dish, perfect for both everyday meals and special occasions. They are often served alongside main courses like roast beef, ham, or poultry. In the U.S., they are a staple at holiday meals such as Thanksgiving and Christmas, offering a comforting complement to turkey and stuffing. The creamy potatoes also pair well with grilled steaks and other meats. In France, they are a classic accompaniment to roasted meats and are frequently seen on the menus of upscale restaurants.

Interesting Facts about Scalloped Potatoes

Did you know that the origins of scalloped potatoes are debated? Some culinary historians argue that it originated in Italy, where layered potato dishes have been prepared for centuries. Others believe that it was a French creation, as mentioned earlier. Regardless of its true origin, one thing is for certain: scalloped potatoes have been a part of comfort food history for generations.

Another fun fact is that the Instant Pot method not only saves time but also preserves more of the potato's nutrients compared to traditional baking methods. Cooking potatoes under pressure allows them to retain their vitamins and minerals, making this dish not only a time-saver but also a healthier alternative to the classic oven-baked version.

Conclusion

The Instant Pot Scalloped Potatoes recipe is a modern take on a timeless classic. Whether you're preparing a family dinner or entertaining guests, these creamy, cheesy potatoes are sure to be a hit. With a rich history, regional variations, and endless possibilities for customization, this dish continues to be a favorite for generations to come.

FAQ about Best Instant Pot Scalloped Potatoes Recipe

Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Make sure the potatoes are completely cooled before refrigerating. To reheat, simply warm them in the microwave or in a covered dish in the oven at 350°F until heated through.

Yes, you can freeze scalloped potatoes. After cooking, allow them to cool completely. Then, transfer them to an airtight container or freezer-safe bag and store them in the freezer for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat in the oven or microwave.

To make this recipe gluten-free, simply ensure that your vegetable broth and any other ingredients are gluten-free. For example, you can use a gluten-free flour or cornstarch to thicken the sauce if desired. Additionally, choose a gluten-free variety of Cheddar cheese.

If the sauce is too thin, you can thicken it by making a cornstarch slurry. Mix 1 to 2 teaspoons of cornstarch with a small amount of cold water, then whisk it into the sauce while it's cooking. You can also simmer the sauce longer to reduce and thicken it.

Yes, you can experiment with different types of cheese to suit your taste. Sharp Cheddar is traditional, but you can also use varieties like Monterey Jack, Gouda, or Gruyère for a different flavor profile. Just make sure the cheese melts smoothly into the sauce.

To avoid mushy potatoes, be sure to slice them evenly and not too thin—about 1/4 inch is ideal. If you're using a smaller Instant Pot, try halving the recipe to prevent overcrowding. Also, be cautious not to overcook them in the Instant Pot. Setting the timer for 1 minute works for most situations, but you can adjust based on your preference.

Instant Pot scalloped potatoes make an excellent side dish for a variety of main courses. They pair well with meats like ham, roast chicken, or grilled steak. You can also serve them alongside a fresh salad or steamed vegetables for a well-rounded meal.

Yes, you can make the scalloped potatoes ahead of time. After cooking, let them cool completely and store them in the refrigerator for up to 3 days. You can reheat them in the microwave or oven. If you're making them for a special occasion, you can even assemble them the day before and broil the cheese topping just before serving.

Broiling is optional but helps to create a crispy, golden cheese crust on top of the potatoes. If you prefer a softer texture, you can skip the broiling step and simply serve the potatoes after adding the sauce and cheese.

Comments

SZYQ1

10/06/2025 01:52:54 PM

Nice flavors in this recipe and a time saver instead of baking the potatoes for an hour in the oven! My husband enjoyed these too and asked for the recipe to be a repeat! I lost 1 LB Yukon Gold potatoes and only had about 1 1/4 LB potatoes to use. Although I scaled the recipe in half, I still used 1 cup of water (I was concerned if the IP would come to pressure with less than 1 cup in it). The potatoes were perfectly tender and not mushy. I left all other adjusted ingredient amounts the same. I subbed heavy cream with unsweetened almond milk and used Cabot LF/GF White Cheddar Cheese to accommodate my dietary restrictions. I may have used slightly more than 1/4 cup cheddar on top as I manually grated my cheese, which was more of a fine grate. The end result was a little too much sauce, but it was not an excessive amount and can be easily rectified by not adding all of the sauce if you use less potatoes. My only real change would be to stir the potatoes a little to ensure the potatoes are evenly coated with the sauce, which is what I did. I’ll definitely make this again and as written with 2 LB potatoes, but I think the amount of sauce will be perfect. I’ll be sure to update my review though if the result is different. Overall, an easy to make recipe with delicious flavor and easy to adjust if you have any dietary restrictions. Definitely will make this recipe again! Thanks for sharing the recipe!

Rebekkah Wilkin

04/08/2019 02:05:07 AM

I tried this tonight - very cheesy and tasty. I did not add the nutmeg or garlic, only salt and pepper. I also added a medium-chopped onion to the broth after I took the potatoes out, and let that simmer till soft before adding the cream and cheese. Mine was a little liquid-y, so I also whisked in about a half-teaspoon of cornstarch, which thickened it up nicely. Also, I sliced the potatoes to 1/4" and set the IP for 1 minute - I'll go a little thicker next time, as they came out a just a bit mushier than I would have liked. I live at 800' altitude, fwiw. Great recipe, thanks!

Shanlee

12/11/2019 06:45:05 PM

I halved the recipe for my Instant Pot Mini and there ended up not being quite enough sauce so next time I will only half the potatoes and keep the other measurements the same. The sauce also didn't get as thick as I would have liked so next time I will try a cornstarch slurry as others suggested. I did really like the time this recipe cut down on so I am looking forward to trying again with the adjustments. I also omitted the nutmeg due to personal preference and may add onion powder instead.

Mimi Schmaltz

08/18/2022 05:50:35 PM

I have a new browning gizmo for the top of my Instant Pot, so I’m going to use this recipe and do it all in the IP…

melissa

04/12/2020 02:05:13 PM

Doubled this and it worked fine to do so in the food ninja. Used the thick slice side of my V slicer and pressure cooked for 2 minutes. Potatoes were very soft, maybe a little too soft. Doubled everything related to the sauce except used 1 cup of fat free 1/2 & 1/2. Did not use nutmeg. Quick and easy!

Gen

02/11/2019 02:26:38 AM

This was delicious, but I didn't have a pressure cooker. So I boiled the potatoes for 15 to 20 minutes. Cooked the sauce in a pan then poured over potatoes sprinkled with bacon bits and placed in oven. My kids loved it!

Deborah Hockley

10/12/2020 02:10:41 AM

I used some of this recipe for the speed and ease of the instant and then mixed it with a ( 1 onion (sauteed ), 1/4 flour, 3 cups of milk, 2 cup grated cheese mix plus Garlic and Dill ( epicure) spice). Baked it in the oven until golden brown. Yum.

Melissa

01/16/2024 01:53:19 AM

I added onions into the instapot with the potatos and 1 tablespoon of minced garlic. I also added 4oz of cream cheese and 1/4 cup of milk. NO leftover's. They loved it!

Susan Shipley Stitch

05/19/2019 10:58:07 PM

Liked this alot. I cooked the potatoes for two minutes based on the feedback of others and they were perfect. I did find that there wasn't enough broth left to make the potatoes as creamy as I'd like, so I ended up putting in about 1/2 cup of cream (which of course made it even better). We all enjoyed this and I'll make it again. As easy as packaged au gratin potatoes but no artificial ingredients.

Wendy Flatt

02/13/2019 11:13:54 PM

Great dish! I chickened out and IP'd the potatoes for 2 minutes instead of 1...that was a mistake! Made them too mushy, but they were definitely still edible. Next time I will increase the salt and pepper, and maybe increase the cheese sauce volume a bit. The sauce flavor was awesome, but there just needed to be more of it. Thanks!

Kabee

04/04/2021 03:37:33 PM

This recipe was perfect for my holiday meal. So quick and easy to do and I did not have to mess with timing and temp for my ham in the oven. I put the potatoes in the oven to bake for the last step alongside my asparagus while the ham rested and the asparagus roasted. Perfect to use as an after work weeknight meal too!!!

king

07/19/2025 02:59:18 AM

Made as intended. Was delightful. Will try new cheese varieties as well. Thanks!

Patrick Brown

04/22/2024 12:46:28 AM

Made it and everyone complimented it.

Slowjennfizz

05/22/2023 03:01:30 AM

I have to admit I'm not that familiar with my Instapot but was looking for a different potato recipe and came upon this. Followed it mostly ....added onions to it since I had half an onion left over from another recipe and no nutmeg....added a bit more milk to the sauce...and it was delicious. I'm usually wary of potatoes and carbs but could have eaten the entire thing. Also, this is not scalloped potatoes but cheesy potatoes and it is delicious.

Ryan and Micaela Mendoza

04/01/2023 10:18:54 PM

I don’t like that the instructions say to let pressure build up to 10-15 minutes. This confused me and I ended up cooking them for ten minutes in the instant pot.

Cdalesr007

02/01/2023 08:04:45 AM

The sauce could have been a little bit thicker

Shirley Spidle Hedge

04/06/2022 10:05:23 PM

excellent flavor. I only had beef broth and Mexican cheese, but it worked out fine. I ended up having to mix the potatoes and the cheese mixture in the instant pot after sauteing the cheese mixture. I also added in some ham pieces.

Gunnarsmom

01/04/2022 05:45:06 PM

Yum, was so quick and easy. I added some chopped onion to the potatoes to add more flavor. Turned out perfect.

Christine Wood Bouma

12/26/2021 03:59:02 PM

We made this with no changes to the recipe and it was perfectly delicious for 4 people, including two teenage boys, with a small amount left over. I'd say this amount could work for 4-6 people. It was our first attempt at scalloped potatoes and you'd never know it! We tried it with Dubliner Irish cheddar and it was incredible.

MolassesDunker

12/19/2021 11:42:13 PM

Was looking for an instant pot recipe for scalloped potatoes as I needed to make them in a shorter time than a standard baked recipe. I was honestly pleased with this recipe. The flavor was excellent. I omitted the nutmeg, and I added the seasonings to the broth for cooking the potatoes. Will make this recipe again.

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