Instant Pot scalloped potatoes are cheesy, creamy, and delicious! Yummy little yellow potatoes thinly sliced and smothered in the best cheese sauce make it my go-to recipe on winter nights. It is also a great crowd-pleasing dish to make during the holidays or for any special occasion.
Pressure Cooker Scalloped Potatoes
Using the Instant Pot is the easiest way to make scalloped potatoes! The pressure cooker and your oven’s broiler work together on this one to make potatoes that perfectly hold their form under the creamy cheese sauce.
Preparing the potatoes takes up the most time when making this recipe, but I promise it’s worth it! Just make sure you cut even slices, so they cook evenly.
Why You’ll Love this Easy Scalloped Potato Recipe:
- Comforting: Any recipe with a creamy cheese sauce stays on my list of comfort foods!
- Hearty: Not only do potatoes taste yummy and comforting, but they are also high in potassium, vitamins, and fiber.
- Crowd Pleaser: Whenever you serve these cheesy scalloped potatoes at a gathering, I promise you will get tons of requests for the recipe!
How to Make Instant Pot Scalloped Potatoes
You can jump to the recipe card for full ingredients & instructions!
- Pressure cook the pre-sliced potatoes with the seasoned broth.
- Remove the potatoes and place them in a prepared baking dish.
- Sauté the butter and garlic in the remaining broth.
- When broth is bubbling, slowly add the cream and Italian seasoning, stirring until thickened.
- Turn off the Instant Pot and stir in most of the cheese.
- Pour sauce over the potatoes, cover in the remaining cheese, and broil until golden brown.
- Serve hot, and enjoy!
Recipe Notes
- Baby Yellow Potatoes: You can also use baby red potatoes.
- Chicken Broth: To make this vegetarian, feel free to substitute vegetable broth.
- Salted Butter: If you substitute with unsalted butter, add some extra salt to the sauce.
- Half-and-Half: You can substitute milk, but your sauce will be thinner. You can also substitute heavy cream but be aware that it may curdle. I recommend adding it with the butter so that it isn’t added to a hot liquid, as it doesn’t handle drastic temperature changes as well as half-and-half does.
- Italian Seasoning: Make yours homemade with my easy recipe.
- Marbled Cheddar Cheese: You can substitute white or yellow cheddar cheese here.
Scalloped potatoes are thinly-sliced potatoes baked in a rich cream sauce.
Yes, these potatoes are naturally gluten-free!
Scalloped potatoes are a much simpler version of au gratin potatoes, baked simply in a cream sauce with cheese on top. Au gratin potatoes involve cheese between each layer of potatoes.
For scalloped potatoes, you want even ¼-inch slices. Use a sharp knife to make these slices, or save some time (and your fingers!) by using a mandoline slicer or food processor. If your potatoes are wobbly, slice a thin layer off along the bottom so that they sit flat for easier cutting.
I like to use baby yellow potatoes because they’re easy to slice, but you can use any waxy potato, such as Yukon Gold or red-skinned potatoes. Waxier potatoes hold their shape better. Plus, they are thin-skinned, so they don’t need to be peeled. Russet or baking potatoes are starchier and don’t hold their shape as well, which can lead to mushy scalloped potatoes.
These potatoes only need 1 minute of cook time to get soft in the instant pot!
Absolutely! Many instant pots or pressure cookers don’t allow for less than 5 minutes time on any setting. If this is the case with your pot, simply set it for the lowest amount of time available but set a separate timer so that you can turn off the pot and release the steam after 1 minute of cooking. If you aren’t sure how long your pot will take to pressurize, I would stay in the kitchen and keep an eye on it. Once the timer countdown begins, cancel the pot after 1 minute has elapsed and vent the steam. If you allow the potatoes to cook for a full 5 minutes they will simply turn to mush and you will have only mashed potatoes instead of scalloped potatoes.
Yes! Simply layer the potato slices in the crockpot, top with the sauce, and cook for 4-5 hours on high or 8-10 hours on low.
Serving Suggestions
These instant pot scalloped potatoes make a great side dish for holidays and weeknights alike. Try them with any of these delicious main dishes!
Make Ahead Instructions
Instant pot scalloped potatoes are a great make-ahead recipe. Simply cook the potatoes in the instant pot, place them in the baking dish, cook the sauce, top the potatoes, and cover with cheese. Wrap with plastic wrap and place in the refrigerator overnight. The next day, place the baking dish in the oven and broil just before serving.
Storage Instructions
Store leftover instant pot scalloped potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in 30-second bursts in the microwave or in a 350°F oven for 5-10 minutes, until warmed through.
Freezing Instructions
Freeze instant pot scalloped potatoes tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- You can also use baby red potatoes, Yukon Gold, or red-skinned potatoes for this recipe.
- Feel free to substitute vegetable broth instead of chicken broth
- You can use unsalted butter, but I would add some extra salt to the sauce.
- You can substitute milk for the half-and-half, but your sauce will be thinner. You can also substitute heavy cream but be aware that it may curdle. I recommend adding it with the butter so that it isn’t added to a hot liquid as it doesn’t handle drastic temperature changes as well as half-and-half does.
- You can substitute white or yellow cheddar cheese here for the marbled cheddar.
Tips for the Best Instant Pot Scalloped Potatoes
- Take care to slice the potatoes into even ¼-inch thick slices; use a mandoline or food processor for easy even slices!
- If your instant pot can’t be set for less than 5 minutes, set it for the lowest amount of time available but set a separate timer so that you can turn off the pot and release the steam after 1 minute of cooking.
- Shred your own cheese from a block for the smoothest sauce. Pre-shredded cheese is coated in starches that can cause the sauce to become grainy!
- Add the half-and-half slowly to prevent curdling.
- Watch the potatoes closely as you broil them to avoid burning the cheese.
More Cheesy Side Dishes We Love
Just thinking about these instant pot scalloped potatoes served hot and sprinkled with chopped green parsley makes me happy. This recipe will get rave reviews on any occasion, even if it’s just another Monday night at home.
More Instant Pot Holiday Recipes to Try:
- Instant Pot Zuppa Toscana Recipe
- Instant Pot White Chicken Chili
- Instant Pot Pineapple Brown Sugar Ham
- Instant Pot Turkey Breast Recipe
- Instant Pot Mac and Cheese
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Instant Pot Scalloped Potatoes Recipe
Ingredients
- 1½ pounds baby yellow potatoes sliced into ¼-inch discs (length or widthwise)
- 1 cup low-sodium chicken broth
- ½ teaspoon kosher salt
- 2 tablespoons salted butter (¼ stick)
- 1 teaspoon minced garlic
- ¾ cup half-and-half
- ½ teaspoon Italian seasoning
- 1½ cups freshly shredded marbled cheddar cheese divided
Recommended Equipment
- 8×8-inch Baking Pan
Instructions
- Place the potatoes, chicken broth, and salt together in your Instant Pot and stir until the potatoes are all wet.1½ pounds baby yellow potatoes, 1 cup low-sodium chicken broth, ½ teaspoon kosher salt
- Seal the Instant Pot and pressure cook the potatoes for 1 minute. It will take longer than 1 minute for the pot to pressurize but that is ok. Allow it to pressurize and then cook the potatoes for just 1 minute.
- After the potatoes have cooked for 1 minute, turn off the Instant Pot and quick release the remaining pressure.
- Grease an 8×8-inch baking pan with nonstick spray and then gently remove the potatoes from the pot and place them in the prepared pan. Try to keep as much liquid in the pot as possible.
- Add the butter and minced garlic to the liquid in the Instant Pot and set the sauté function for 7 minutes, stirring frequently.2 tablespoons salted butter, 1 teaspoon minced garlic
- After the pot has heated and the butter is bubbling, slowly mix in the half-and-half, stirring constantly.¾ cup half-and-half
- Mix in the italian seasoning and allow the sauce to cook and continue stirring until the sauce has thickened, about 2-3 minutes.½ teaspoon Italian seasoning
- Turn off your Instant Pot and stir in 1 cup of marbled cheddar cheese until melted and combined.1½ cups freshly shredded marbled cheddar cheese
- Pour the sauce over the potatoes and gently spread it evenly over the potatoes.
- Sprinkle the remaining ½ cup of shredded cheese all over the top.
- Place the 8×8-inch baking dish in the oven and broil for 5-7 minutes, or until the potatoes are bubbling and golden brown on top.
- Serve hot.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Take care to slice the potatoes into even ¼-inch thick slices; use a mandoline or food processor for easy even slices!
- If your instant pot can’t be set for less than 5 minutes, set it for the lowest amount of time available but set a separate timer so that you can turn off the pot and release the steam after 1 minute of cooking.
- Shred your own cheese from a block for the smoothest sauce. Pre-shredded cheese is coated in starches that can cause the sauce to become grainy!
- Add the half-and-half slowly to prevent curdling.
- Watch the potatoes closely as you broil them to avoid burning the cheese.
Nutrition Information
