Scalloped potatoes are the ultimate side dish. Try this quick and easy version made in minutes in your Instant Pot®!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

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

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Transfer potatoes carefully to an 8-inch square oven-safe deep dish. Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Saute function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.

  • Broil in the preheated oven until golden, about 5 minutes.

Nutrition Facts

505.7 calories; 22.4 g protein; 43.7 g carbohydrates; 87.7 mg cholesterol; 852 mg sodium. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/31/2018
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! Read More
(15)

Most helpful critical review

Rating: 2 stars
02/09/2019
OK, this is good, but why not just make good old fashioned scalloped potatoes in the oven in one step instead of having to clean the instant pot as well as the casserole dish? Sure, the cooking time is longer without the instant pot, but the actual prep/active time for the recipe is less, and you can be doing other things while the potatoes bake. Read More
(50)
50 Ratings
  • 5 star values: 31
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
02/09/2019
OK, this is good, but why not just make good old fashioned scalloped potatoes in the oven in one step instead of having to clean the instant pot as well as the casserole dish? Sure, the cooking time is longer without the instant pot, but the actual prep/active time for the recipe is less, and you can be doing other things while the potatoes bake. Read More
(50)
Rating: 5 stars
05/31/2018
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! Read More
(15)
Rating: 5 stars
10/10/2018
Followed the recipe exactly. Easy and so delicious! Will be making again and again and again! Read More
(6)
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Rating: 5 stars
02/09/2019
This recipe takes a couple of additional steps BUT it is faster and it IS creamier than the regular oven method. This is one more recipe to add to my Instant Pot winners. I made this exactly as presented, no additions or substitutions. Read More
(5)
Rating: 5 stars
01/07/2019
A few of my potato slices were too thick and not fully cooked. Otherwise it was awesome! Read More
(4)
Rating: 5 stars
04/08/2019
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! Read More
(3)
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Rating: 3 stars
02/14/2019
No changes made for this time, but 5 minutes under broiler is about 2 minutes too long. Read More
(2)
Rating: 4 stars
02/14/2019
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! Read More
(2)
Rating: 4 stars
02/11/2019
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! Read More
(2)