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
Scale
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.
