If you’re craving a classic comfort food that comes together faster than you’d expect, this Instant Pot Scalloped Potatoes Recipe is exactly what you need. Creamy, cheesy, and packed with just the right amount of seasoning, it transforms simple red potatoes into a luscious side dish that’s perfect for family dinners or special occasions. Thanks to the Instant Pot, you get tender potatoes with a rich sauce in a fraction of the usual time, topped off with a golden broiled finish that’s nothing short of irresistible. Trust me, once you try this, scalloped potatoes will never feel like a laborious task again.
Ingredients You’ll Need
This Instant Pot Scalloped Potatoes Recipe relies on a handful of simple, well-chosen ingredients that work harmoniously to create the perfect balance of flavor, texture, and color. Each item plays a crucial role in making the dish creamy, tender, and packed with that savory depth that keeps everyone asking for seconds.
- Red potatoes (2 lb, about 6 medium): Thinly sliced for quick, even cooking and a lovely creamy texture inside.
- Chicken broth (1 cup): Adds savory moisture and helps cook the potatoes perfectly under pressure.
- White cheddar cheese (8 oz, divided): Provides sharp, melty richness—most folded into the sauce, with a little reserved for a golden top.
- Heavy cream (3.5 tablespoons): Creates a silky, luxurious sauce that clings beautifully to each potato slice.
- Butter (½ tablespoon): Adds a luscious depth of flavor and smooth mouthfeel to the sauce.
- Salt (¼ teaspoon): Enhances all the flavors and balances the richness.
- Pepper (¼ teaspoon): Gives just a gentle bite to complement the creamy elements.
- Garlic powder (¼ teaspoon): Brings warmth and subtle aromatic layers without overpowering.
- Nutmeg (¼ teaspoon): A pinch for a lovely, unexpected hint of earthiness that elevates the dish.
How to Make Instant Pot Scalloped Potatoes Recipe
Step 1: Prepare Your Potatoes and Broth
Start by preheating your broiler to 450 degrees Fahrenheit and spraying an 8×8 baking dish with cooking spray to prevent sticking. Slice your red potatoes thinly—this helps them cook quickly and evenly in the Instant Pot. Place the potato slices in the pot and pour the chicken broth over them. This flavorful liquid will ensure your potatoes come out tender with a lovely depth of flavor.
Step 2: Pressure Cook the Potatoes
Seal the Instant Pot lid and set it to pressure cook for just 2 minutes. This quick cook time is key to softening the potatoes without turning them to mush. When the time’s up, perform a quick release to immediately stop the cooking process. Then, switch the pot to low saute mode and carefully lift the potatoes out with a slotted spoon, placing them in the prepared baking dish. This step is where the magic starts to build, with tender potato slices ready for that delicious sauce.
Step 3: Make the Creamy Cheese Sauce
Into the Instant Pot, add the butter, heavy cream, salt, pepper, garlic powder, nutmeg, and all but ½ cup of the shredded white cheddar. Stir consistently over low heat until the cheese melts and you’re left with a lusciously creamy, smooth sauce that perfectly coats each potato slice in flavor.
Step 4: Combine and Add Cheese Topping
Pour this rich sauce over the potatoes in your baking dish, making sure every slice gets some love. Next, sprinkle the reserved ½ cup of cheese evenly on top. This final cheese layer is crucial—it creates that signature golden crust you want in scalloped potatoes.
Step 5: Broil to Perfection
Place your baking dish under the preheated broiler for 3 to 5 minutes. Keep a close eye on it—when the cheese turns golden and bubbling, your Instant Pot Scalloped Potatoes Recipe is ready to shine at the table. This quick broiling step adds a beautiful finish that’s both visually appealing and irresistibly tasty.
How to Serve Instant Pot Scalloped Potatoes Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a refreshing pop of color and a subtle herbaceous note that complements the rich, cheesy potatoes wonderfully. If you love a little extra punch, a light dusting of smoked paprika can bring a smoky layer that pairs beautifully with the creamy texture.
Side Dishes
This Instant Pot Scalloped Potatoes Recipe is a beautifully rich side that pairs incredibly well with roasted or grilled proteins like chicken, steak, or pork. For a lighter, veggie-packed meal, a crisp green salad with a tangy vinaigrette creates the perfect balance alongside these indulgent potatoes.
Creative Ways to Present
Try making this dish in individual ramekins for elegant portion sizes at dinner parties or holidays. Alternatively, layer the scalloped potatoes with caramelized onions or sautéed mushrooms for an elevated version that will wow your guests and delight your taste buds.
Make Ahead and Storage
Storing Leftovers
You can store any leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making leftovers just as enjoyable, if not better, than freshly made.
Freezing
This dish freezes well, making it a fantastic make-ahead option. Allow the potatoes to cool completely, then transfer them to a freezer-safe container or heavy-duty freezer bag. They’ll keep for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
To reheat, place the potatoes in an oven-safe dish and warm in a 350-degree oven until heated through, about 20 minutes. If in a hurry, you can microwave leftovers, but covering the dish will help maintain moisture and prevent drying out.
FAQs
Can I use a different type of potato for this Instant Pot Scalloped Potatoes Recipe?
Absolutely! While red potatoes hold their shape nicely and offer a creamy texture, Yukon Gold potatoes or Russets can also work. Just be sure to slice them thinly for even cooking.
Is it possible to make this recipe vegetarian?
Yes! Simply substitute the chicken broth with vegetable broth to keep the flavor rich without using any animal products.
How can I make these scalloped potatoes gluten-free?
This recipe is naturally gluten-free since it doesn’t use flour or other thickening agents. Just ensure your broth and seasonings do not contain any hidden gluten.
Can I add other flavors or ingredients?
Feel free! Fresh herbs like thyme or rosemary, caramelized onions, or cooked bacon can all add exciting layers of flavor to your Instant Pot Scalloped Potatoes Recipe.
What if I don’t have heavy cream?
You can substitute with half-and-half or whole milk, though the sauce won’t be quite as rich. Alternatively, a mixture of milk and a bit of cream cheese can provide extra creaminess.
Final Thoughts
There’s something wonderfully comforting about a dish that manages to be both effortless and memorable. This Instant Pot Scalloped Potatoes Recipe fits that description perfectly, blending simplicity and flavor in a way that makes it a quick favorite in any kitchen. Whether you’re serving it for a holiday feast or a cozy weeknight meal, it’s guaranteed to bring warm smiles and satisfied appetites. Give it a try—you might just find your new favorite way to enjoy potatoes!
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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 offers a creamy, cheesy side dish perfect for any occasion. Thinly sliced red potatoes are quickly pressure-cooked then layered with a rich cheddar cream sauce and broiled to a golden finish, creating a deliciously comforting dish with minimal effort and time.
Ingredients
Potatoes
- 2 lb (about 6 medium) red potatoes, sliced thin
Liquid and Sauce
- 1 cup chicken broth
- 3.5 tablespoons heavy cream
- ½ tablespoon butter
Cheese
- 8 oz shredded white cheddar cheese, divided
Seasonings
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon nutmeg
Instructions
- Preheat and Prepare Potatoes: Preheat the broiler to 450°F. Lightly spray an 8×8 inch baking dish with cooking spray. Place the thinly sliced potato slices into the Instant Pot and pour the cup of chicken broth evenly over them.
- Pressure Cook Potatoes: Secure the lid on the Instant Pot and select the pressure cook setting for 2 minutes. When cooking is finished, perform a quick release of the pressure. Then, set the Instant Pot to sauté on low heat. Using a slotted spoon, carefully remove the cooked potatoes and layer them in the prepared baking dish.
- Make Cheese Sauce: In the Instant Pot on sauté mode, add the butter, heavy cream, salt, pepper, garlic powder, nutmeg, and 7.5 oz (all but ½ cup) of shredded cheddar cheese. Stir continuously until the cheese melts fully and a smooth, creamy sauce forms.
- Assemble and Top: Pour the creamy cheese sauce evenly over the potatoes in the baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese on top to create a cheesy crust.
- Broil to Finish: Place the baking dish under the preheated broiler for 3-5 minutes, watching closely. Broil until the top is golden and bubbly without burning.
Notes
- Watch the scalloped potatoes closely while broiling to prevent burning the cheese topping.
- You can substitute white cheddar with yellow cheddar or a cheese blend if desired.
- For a vegetarian version, replace chicken broth with vegetable broth.
- Slicing potatoes uniformly thin ensures even cooking in the Instant Pot.
- Use heavy cream for the richest texture; half-and-half can be substituted for a lighter dish.
