This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
My Instant Pot Scalloped Potatoes recipe will change the way you make or even think about this dish! They are so creamy, cheesy, and delicious. What's even better is that they're ready in under 30 minutes!
Cheesy scalloped potatoes make the perfect Sunday Supper or holiday side dish. With this quick and easy recipe scalloped potato recipe, you will save so much time!
Jump to:
Quick Scalloped Potatoes
It's no secret that I love potato side dishes. Especially scalloped potatoes with cheese! They go well with everything from ham to roast beef. Who can resist that bubbly cheese on top?
Easy scalloped potatoes and au gratin potatoes are a favorite at our house. This recipe is amazing because of how quick and easy it is to make. This is by far the easiest recipe for scalloped potatoes. It also saves the oven for the main dishes during the holidays.
I love making this recipe ahead of time. It takes the stress out of preparing the holiday side dish. Make this recipe in the instant pot and wait for the company to arrive. Then pop it in the oven for a couple of minutes and it is perfect every time!
This is such a practical 😃, time saving 😁, and delicious 😋recipe. I used to cook the potatoes right in the oven in a milk mixture, but this recipe is a much better method. I’ve even made it for friends recuperating from illness. Enjoy.
Jean on Pinterest
Scalloped Potatoes Instant Pot Ingredients
- russet potatoes thinly sliced
- butter
- garlic minced
- heavy cream
- shredded cheese
- chicken broth
- salt and pepper to taste
- optional: sliced green onions to taste
- optional: diced ham
How to Make Scalloped Potatoes in the Instant Pot
- Thinly slice 4 small russet potatoes using a mandoline or knife and preheat your oven to 375°F.
- Add the sliced potatoes to your Instant Pot the chicken broth and salt and pepper to taste. Cook on high pressure for 2 minutes.
- Once 2 minutes is up, release the pressure. Transfer your potatoes from the Instant Pot to an oven-safe dish using a slotted spoon. There will be liquid remaining inside of your Instant Pot from cooking the potatoes – don’t remove it! You’ll use it for the cheese sauce.
- Add butter, garlic, shredded cheese, and heavy cream (slowly) to the Instant Pot with the liquid. Set your pressure cooker to saute mode and stir until smooth and creamy.
- Pour the cheese sauce over your Instant Pot scalloped potatoes in the baking dish, then top with the remaining shredded cheese and 2 tsp. butter. Top with sliced green onions to taste if using. (This can all be made ahead of time for easy holiday preparation)
- Place in your preheated oven and bake for 15 minutes. Check the potatoes every 5 minutes using a toothpick to know when the potatoes are done cooking. When the potatoes are tender and the toothpick pierces through easily, they are ready!
- Remove from oven and let sit for approximately 5 to 10 minutes to allow for the potatoes to firm up a bit. Cut and serve the potatoes.
Cheesy Instant Pot Scalloped Potatoes Tips
- Choose the Right Potatoes: Use starchy potatoes like Russets or Yukon Golds for the creamiest texture.
- Cut Evenly: Cut the potatoes into evenly sized chunks to ensure they cook evenly.
- Don't Overfill: Don't fill the Instant Pot beyond the maximum fill line, especially when cooking foods that expand like potatoes.
- Drain Well: Drain the cooked potatoes thoroughly to remove excess water, as too much moisture can make the mashed potatoes watery.
How to Cut Potatoes Very Thin
Using a mandoline to slice the potatoes will make your life so much easier! If you don't have a mandoline, you will need a sharp knife for cutting the potatoes.
The key to perfect scalloped potatoes is very thin long slices. This is my favorite mandoline. Take a look at my guide on How to Use a Mandoline if you aren't familiar with using one!
Instant Pot Scalloped Potato FAQs
Yes! Double-check your chicken broth to make sure that it's gluten-free but other than that, none of the ingredients in this recipe contain gluten. It's a perfect side dish for a gluten-free meal plan!
Store your scalloped potatoes in an air-tight container in the refrigerator for 3-4 days. Reheat in the microwave, oven, or even on the stove in a skillet.
If heating in the oven, reheat at a baking temperature of 350°F for 5-10 minutes or until the potatoes are heated throughout.
This is the perfect make-ahead potato dish. Make the easy scalloped potatoes in the Instant Pot and place them on a baking dish, topping it with cheese. Place in the refrigerator. When guests arrive, just place the baking dish in the oven and make it until the cheese is bubbling. It's so easy.
Potato Casserole Ideas
- Ham and Potato Casserole
- Make Ahead Scalloped Potatoes
- Au Gratin Potatoes
- Scalloped Potatoes with Ham
- Chicken Potato Casserole
Ham Recipes
This recipe makes a great side dish for the holidays. Pair it with my other Side Dishes for Ham, Side Dishes for Prime Rib, or Christmas Side Dishes!
Instant Pot Scalloped Potatoes Recipe
Equipment
- potato slicer
Ingredients
- 2½ pounds russet potatoes - thinly sliced
- ½ stick butter - + 2 tsp. extra cut into cubes
- 1 teaspoon garlic - minced
- 1 cup heavy cream
- 1 cup shredded cheese
- 1 cup chicken broth
- salt and pepper - to taste
- optional: sliced green onions - to taste
- 1 cup optional: diced ham
Instructions
- Thinly slice 4 small russet potatoes using a mandoline or knife and preheat your oven to 375°F.
- Add the sliced potatoes to your Instant Pot with 1 cup of chicken broth and salt and pepper to taste. Cook on high pressure for 2 minutes.
- Once 2 minutes is up, release the pressure. Transfer your potatoes from the Instant Pot to an oven-safe dish using a slotted spoon. There will be liquid remaining inside of your Instant Pot from cooking the potatoes – don’t remove it! You’ll use it for the cheese sauce.
- Add ½ stick butter, 1 teaspoon minced garlic, ¾ cup shredded cheese, and 1 cup heavy cream (slowly) to the Instant Pot with the liquid. Set your pressure cooker to saute mode and stir until smooth and creamy.
- Pour the cheese sauce over your Instant Pot scalloped potatoes in the baking dish, then top with the remaining ¼ cup shredded cheese and 2 tsp. butter. Top with sliced green onions to taste if using.
- Place in your preheated oven and bake for 15 minutes. Check the potatoes every 5 minutes using a toothpick to know when the potatoes are done cooking. When the potatoes are tender and the toothpick pierces through easily, they are ready!
Notes
- Optional Ham and Potato Scalloped Potatoes: Add 1 cup of diced ham.
- You can make this recipe ahead of time. Simply make it up until the point that you would bake it, cover it tightly with foil, and place it in the fridge the day before baking.
- Store Instant Pot Scalloped Potatoes in an air-tight container in the refrigerator for 3-4 days. Reheat in the microwave, oven, or even on the stove in a skillet.
Karen says
Your site is so very easy to navigate! Thank you for the great recipes and tips👏
Em Beitel says
Thank you so much, Karen! That is awesome to hear and we really appreciate it! 💖
Melanie Serson says
Can you add onions to these scalloped potatoes?
Em Beitel says
Hi Melanie! You could definitely add onions if you like. I would use yellow or white onion and slice it thinly, layered with the potatoes. You can cook them in the Instant Pot with the potatoes.
Debra Weber says
Sounds easy.. What kind of cheese did you use?
Em Beitel says
Hi Debra! You can use any kind of cheese you like! We tend to use shredded cheddar or, like with our gluten free Au Gratin, gruyere. It is easy and so delicious - we hope you love it!
Olga says
I love how easy and quick these potatoes were to make and bake. I received great compliments on them. Thank you for the recipe. I will be making them again.
Em Beitel says
Thank you so much Olga! We're so glad you enjoyed it and are happy to hear about the compliments!
Debi says
What size pan did you use to bake it in
If you double the recipe do you increase the time to 4 minutes cooking in the Instant Pot
Em Beitel says
Hi Debi! Yes, we would increase the cook time to 4 minutes for doubling. We used a 6 cup pyrex dish, which is 2 Inches x 8 Inches x 6 Inches.
An 8 inch glass baking dish would also work well. Thank you!
Rebecca says
Delicious and so easy!
Em Beitel says
Thank you so much, Rebecca! We're so glad you enjoyed it!
Ethel Mathey says
Would prefer chopped onion over garlic
Em Beitel says
Hi Ethel! You can absolutely add onion if you'd like. Thank you!
Alex says
I thought it said it was an instant pot recipe? If you have to put it in the over that's not an instant pot recipe?
Em Beitel says
Hi Alex! Using the Instant Pot cooks the potatoes almost entirely in very few minutes, so this recipe takes under 30 minutes rather than over an hour like a scalloped potatoes recipe made entirely in the oven would. Without the oven, though, there would be no way to brown the cheese on top, so it's important to also bake it for the desired results.
Michelle says
Can you do all the initial steps with instapot and wait before you bake it off to be prepared for a party and just put in oven prior to eating? Say for an hour or so. Would u sit out or refrigerate? I want to make this but guests are coming over prior to dinner and don’t want to be stuck in the kitchen. Or would you bake it and then re-warm? Thanks!
Em Beitel says
Yes, you can follow all the steps, add the potatoes to a prepared baking dish and refrigerate until you are ready to bake it. Enjoy!