Instant pot scalloped potatoes are the best scalloped potatoes you'll ever eat! This side dish is easy to make and ready in just minutes. It's perfect for Easter, Thanksgiving, or even weeknights.
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For a long time I thought scalloped potatoes were the only potatoes I didn't like. This just proves that if you don't like a food, you might just need to try cooking it a different way!
This recipe is special because it's made almost entirely in the instant pot. Potatoes are my favorite thing to make in the instant pot. It's pretty effortless, and they turn out perfect every time.
Cooking a side dish in the instant pot will really help save oven space when making a big holiday meal. It will also save time since the potatoes only need ONE minute in the pressure cooker! Of course it takes a few minutes for the pot to come up to pressure, but it doesn't get much better than that.
While you do still need to broil the finished dish in the oven, I think you'll find this method of making scalloped potatoes to be very quick and easy. Plus it only requires a few simple ingredients you might already have on hand.
Instant pot scalloped potatoes ingredients
- Potatoes
- Vegetable broth
- Dried parsley
- Garlic powder
- Salt & pepper
- Onion powder
- Cheddar cheese
- Heavy cream
How to make instant pot scalloped potatoes
- Peel and slice potatoes ¼" thick, then arrange evenly in the instant pot.
- Add the vegetable broth, dried parsley, garlic powder, onion powder, salt, and pepper.
- Seal the lid and valve and set to cook 1 minute on high pressure.
- When done cooking, quick release the valve.
- Open the lid and transfer the potatoes to a baking dish.
- Add cheese and heavy cream to the pot and set to sauté. Cook, stirring, until warm and melted.
- Pour the sauce over the potatoes and top with additional cheese.
- Broil until the cheese is melted and lightly browned.
Top tips and questions
Scalloped potatoes vs. au gratin potatoes
In general, scalloped potatoes use cream and au gratin potatoes use cheese. This recipe, like many other American scalloped potato recipes, uses both. I chose to call them scalloped potatoes because that is how most people would be familiar with it.
Best type of potato to use for scalloped potatoes
I love Yukon gold potatoes in scalloped potatoes, but russet potatoes would also work.
How to cut potatoes
I recommend slicing your potatoes ¼ inch thick. You want them to cook evenly without falling apart, and this thickness does well in the instant pot.
I like to peel my potatoes with a vegetable peeler, then slice with a big, sharp knife. However if you prefer you could use a mandolin for cutting uniform slices.
One quick tip for getting the right measurements every time - I used a ruler to measure out inches on one of my fingers, so now any time I want to cut something to ¼ inch, or ½ inch or 1 inch, I can just stand my finger up next to it and know how thick it is.
Can I make this vegan?
This recipe would not adapt easily for a vegan diet. I would recommend making these vegan scalloped potatoes instead.
Making instant pot scalloped potatoes ahead of time
Yes, you can prepare this recipe completely up to the point of broiling. Cover and refrigerate, then remove from the refrigerator an hour before you want to make them. Bake for 10 minutes in a 350ºF oven or until warmed through, then broil until lightly browned.
Tips for customizing instant pot scalloped potatoes
- When transferring the potatoes to a baking dish, add diced vegan ham
- Leave the cheese off the top for more of a true scalloped potato
- Add extra cheese between the layers of potatoes in the baking dish for more of a true au grain potato
- Experiment with different cheeses such as sharp cheddar, fontina, or blue cheese
FAQ
Scalloped potatoes are thinly sliced potatoes cooked with a creamy garlic sauce. In this recipe, we're cooking the potatoes in the instant pot, where we'll also create the sauce, then transferring to a baking dish and topping with cheese.
An instant pot (affiliate link) is a type of pressure cooker. You can use any pressure cooker you have to make this recipe, as long as it has a sauté function.
I haven't shared a lot of instant pot recipes on here yet, but if you want to try it out you can check out the instant pot I have.
The cooking method would be very different without the instant pot, so I do not recommend trying to adapt this recipe for the oven.
What to serve with instant pot scalloped potatoes
- Vegan Ham
- Lentil Meatloaf Muffins
- Spinach Stuffed Portobello Mushrooms
- Thanksgiving Baked Tempeh
- BBQ Tofu
More side dish recipes
- Simple Vegetarian Stuffing
- Vegetarian Cornbread Stuffing
- Oven Roasted Vegetables
- Oven Baked Potato Wedges
- Oven Roasted Broccoli
- Balsamic Roasted Brussels Sprouts with Garlic
- Mashed Potato Bake
- Cheesy Crock Pot Mashed Potatoes
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Instant Pot Scalloped Potatoes
Ingredients
- 2 pounds yukon gold potatoes, peeled and sliced ¼ inch thick
- 1 cup vegetable broth
- 1 teaspoon dried parsley
- ½ teaspoon coarse kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 cups shredded cheddar cheese, divided
- ¼ cup heavy cream
- Chopped fresh parsley, optional
Instructions
- Arrange potatoes evenly in the instant pot. Top with vegetable broth, dried parsley, salt, pepper, garlic powder, and onion powder.
- Seal the lid and valve and set to cook on high pressure for one minute. It will take about 10 minutes for the pot to come up to pressure.
- Preheat the broiler on the oven.
- Once the pressure cooking is done, quick release the valve by carefully turning it to release the steam.
- Once the valve drops, open the lid and transfer the potatoes to a baking dish (I used a 2 quart dish, but you could also use an 8x8 inch baking pan or a large pie plate).
- Turn the instant pot to sauté and add 1 ½ cups cheddar cheese and the heavy cream. Cook, stirring, until a warm, smooth sauce has formed.
- Pour the sauce over the potatoes in the baking dish and top with an additional ½ cup of cheese.
- Place the baking dish under the broiler and let cook, watching carefully, until the cheese has melted and lightly browned. This should only take a few minutes, and will vary depending on your broiler and how close you set the dish to it.
- Sprinkle with additional parsley if desired and serve.
Notes
Tips for customizing
- When transferring the potatoes to a baking dish, add diced vegan ham
- Leave the cheese off the top for more of a true scalloped potato
- Add extra cheese between the layers of potatoes in the baking dish for more of a true au grain potato
- Experiment with different cheeses such as sharp cheddar, fontina, or blue cheese
Kathy E. says
Great recipe! These were my Christmas dinner potatoes and it was so easy to pull together and have them ready on time. I used a mix of cheddar and gruyere cheeses and subbed the heavy cream for fat free half & half with no problem. So very yummy! Thank you!
Lindsay Moe says
I'm so glad you enjoyed them! Thanks for sharing your subsitutions.
Leon says
Yum! Having the broth to mix the cheese into after you pull the potatoes out helps make a terrific sauce. As i was making food in advance for a party I made the sauce then put the potatoes back in to the instant pot - kept it on warm for 2hrs then put it into a baking dish to broil & serve. It came out super delicious!
Connie says
This recipe checked every box for my family! It was so easy to make and it tasted great. Thank you for a recipe that is a keeper.
Lindsay Moe says
Thanks for sharing, I'm so glad you enjoyed it!