1teaspoonseasoned saltor Garlic Rosemary Sea Salt Spice
saltto sprinkle on potato layers
½teaspoonpepperplus more to sprinkle on potato layers
6medium-sized Yukon gold potatoes (or yellow potatoes)peeled and thinly sliced
1small onionsliced (optional)
Instant Pot Ingredients
½stickbutterplus 2 teaspoons extra, cut into cubes
salt and pepper to taste
sliced green onions to taste (optional)
Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside. Melt butter in a large sauté pan over medium high heat. Add flour and whisk until a thick paste forms. Slowly add milk and then heavy cream, whisking until thick and creamy. Finally, add in cheese, seasoned salt, and pepper. Mix until combined smooth to form your bechamel sauce.
Place half the potatoes and onions in baking dish and sprinkle with salt and pepper. Cover with half of the bechamel sauce.
Add remaining potatoes and onions with another sprinkle of salt and pepper and top with remaining sauce. Cover with foil and bake for 1 hour.
Uncover and add a layer of cheese on top. Bake for 10 minutes until melted and a little browned.
Instant Pot 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!
Tips for Perfect Scalloped Potatoes
We recommend using a Y-peeler to peel your potatoes. They are easier to hold and great for quickly peeling potatoes.
If you want perfectly sliced potatoes we highly recommend using a mandoline. We have the perfect guide on how to use a mandoline.
If you do not have a Y-shaped peeler or mandoline, make sure to peel away from yourself to avoid cutting your fingers. This method works just fine, you will have a harder time getting the potatoes the same exact thickness every time.
We do not recommend the boiling method as it may mean mushy, overcooked potatoes when you bake them later.
Add the heavy cream and whole milk very slowly while whisking continuously.