If you’ve ever believed that scalloped potatoes required hours of slow baking, get ready to have your mind blown with this Instant Pot Scalloped Potatoes Recipe. This dish is everything you love about the classic comfort food—creamy, cheesy, with perfectly tender potatoes—except it’s ready in a fraction of the time, thanks to the magic of the Instant Pot. Whether you’re whipping up a quick weeknight dinner or looking for a spectacular side that feels like a hug from the inside, this recipe promises rich flavors and a golden, bubbly top that will make everyone at the table smile.
Ingredients You’ll Need
These simple ingredients come together beautifully to create a dish that balances creaminess, savoriness, and a touch of warmth from spices. Each one plays a crucial role, whether it’s the smooth texture from heavy cream or the subtle depth added by nutmeg.
- Red potatoes, 2 lb (about 6 medium): Thinly sliced for quick cooking and a tender final texture.
- Chicken broth, 1 cup: Adds savory moisture and prevents the potatoes from drying out during pressure cooking.
- Shredded white cheddar cheese, 8 oz (divided): Melts into a creamy sauce; reserved cheese for topping adds that irresistible golden crust.
- Heavy cream, 3.5 tablespoons: Provides luscious richness and smoothness to the sauce.
- Butter, ½ tablespoon: Enhances flavor and helps create a velvety sauce base.
- Salt, ¼ teaspoon: The essential seasoning, boosting all the other flavors.
- Pepper, ¼ teaspoon: Adds a mild heat and depth.
- Garlic powder, ¼ teaspoon: Infuses a subtle savory aroma without overpowering the dish.
- Nutmeg, ¼ teaspoon: A classic warm spice that perfectly complements creamy potatoes.
How to Make Instant Pot Scalloped Potatoes Recipe
Step 1: Prepare and Pressure Cook the Potatoes
Start by preheating your broiler to 450 degrees and greasing an 8×8 baking dish with cooking spray. Pop those thin slices of red potatoes into your Instant Pot and pour the chicken broth right over them—that broth will infuse the potatoes with amazing flavor as they cook. Lock the lid in place and pressure cook for just 2 minutes, then do a quick release. The potatoes will be tender but still hold their shape perfectly.
Step 2: Transfer Potatoes and Prepare Sauce Base
Next, switch your Instant Pot to the sauté function on low heat. Using a slotted spoon, carefully move the cooked potatoes to the greased baking dish; saving the liquid in the pot is key. This is where the magic sauce begins. Into the pot, add butter, heavy cream, salt, pepper, garlic powder, nutmeg, and most of the cheese. Stir constantly until the cheese melts completely and the sauce thickens into a velvety, rich blanket of flavor ready to coat your potatoes.
Step 3: Assemble and Broil for the Perfect Finish
Pour that dreamy cheese sauce over your potatoes, making sure every slice is nicely covered. Sprinkle the remaining half cup of shredded white cheddar on top for that iconic golden, bubbly crust. Slide the baking dish under the broiler and watch carefully for 3 to 5 minutes until the top browns to perfection with a gorgeous sheen. This final step delivers the visually stunning finish and mouthwatering texture everyone loves in scalloped potatoes.
How to Serve Instant Pot Scalloped Potatoes Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives on top adds a vibrant pop of green and fresh flavor that contrasts beautifully with the creamy, cheesy goodness below.
Side Dishes
Serve these scalloped potatoes alongside roasted meats like chicken, beef, or pork for a hearty meal. They also pair wonderfully with steamed green vegetables or a crisp salad to balance the richness.
Creative Ways to Present
For a fun twist, try layering in sautéed mushrooms or caramelized onions between the potato slices before pressure cooking. You can also top with crispy bacon bits or a handful of crunchy breadcrumbs before broiling for added texture and flavor dimension.
Make Ahead and Storage
Storing Leftovers
Scalloped potatoes reheat beautifully and can be stored covered in the fridge for up to 3 days. Make sure to transfer leftovers to an airtight container to preserve freshness.
Freezing
This Instant Pot Scalloped Potatoes Recipe also freezes well. Portion leftovers into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in the oven at 350 degrees Fahrenheit until warmed through or use the microwave, stirring occasionally to maintain creaminess and avoid drying out.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While red potatoes hold their shape nicely, Yukon Golds or even Russets can work. Just adjust slicing thickness to ensure they cook evenly in the Instant Pot.
Is it necessary to broil the potatoes at the end?
Broiling gives the scalloped potatoes that irresistible golden, bubbly top. If you prefer to skip it, the dish will still be creamy and delicious but may miss some of that classic texture and look.
Can I make this recipe vegetarian?
Yes, simply substitute chicken broth with vegetable broth to keep the dish flavorful without using animal products.
Why do we add nutmeg to scalloped potatoes?
Nutmeg adds a subtle warmth and earthiness that enhances the creamy sauce without tasting spicy. It’s a traditional ingredient that takes the flavor profile to the next level.
Can I prepare the dish entirely in the Instant Pot?
The potatoes cook perfectly in the Instant Pot, but finishing under the broiler helps achieve the signature browned, cheesy top. If you don’t have a broiler, you can use an oven or a kitchen torch for similar results.
Final Thoughts
I can’t recommend this Instant Pot Scalloped Potatoes Recipe enough—it transforms a classic comfort food into a quick and easy dish without sacrificing any of the indulgent flavors. Whether you’re making it for a special dinner or a simple family meal, these creamy, cheesy potatoes are guaranteed to become a favorite. Give this recipe a try and get ready to fall in love with scalloped potatoes all over again!
Print
Instant Pot Scalloped Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Scalloped Potatoes recipe is a creamy, cheesy side dish made with thinly sliced red potatoes cooked quickly under pressure, then topped with a rich cheese sauce and broiled to golden perfection. Combining convenience and comfort, it’s perfect for weeknight dinners or holiday meals.
Ingredients
Potatoes
- 2 lb (about 6 medium) red potatoes, sliced thin
Liquid
- 1 cup chicken broth
Cheese & Dairy
- 8 oz shredded white cheddar cheese (divided)
- 3.5 tbsp heavy cream
- ½ tbsp butter
Seasonings
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp nutmeg
Instructions
- Prepare the Instant Pot and Potatoes: Preheat your oven broiler to 450°F. Spray an 8×8-inch baking dish with cooking spray to prevent sticking. Place the thinly sliced potatoes in the Instant Pot and pour the chicken broth over them, ensuring they’re mostly submerged.
- Pressure Cook the Potatoes: Secure the Instant Pot lid and set it to pressure cook on high for 2 minutes. When the cooking cycle ends, perform a quick release to release the steam. Set the Instant Pot to the sauté function on low heat. Using a slotted spoon, carefully transfer the cooked potatoes to the prepared baking dish, leaving the broth in the pot.
- Make the Cheese Sauce: To the Instant Pot, add the butter, heavy cream, salt, pepper, garlic powder, nutmeg, and all but ½ cup of the shredded cheddar cheese. Stir continuously over low heat until the butter melts, the cheese fully incorporates, and a creamy sauce forms.
- Assemble the Dish: Pour the creamy cheese sauce evenly over the potatoes in the baking dish. Then sprinkle the remaining ½ cup of cheddar cheese on top to create a nice cheesy crust.
- Broil to Finish: Place the baking dish under the preheated broiler for 3-5 minutes, watching closely until the top is beautifully golden and bubbly. Remove from the oven and let it rest briefly before serving.
Notes
- Use red potatoes for best texture; Yukon Gold can be a substitute but may alter the creaminess.
- Watch the broiler carefully to prevent burning the cheese topping.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Thinly slicing the potatoes helps them cook quickly and evenly under pressure.
- This dish is best served warm and fresh for optimal creaminess.
