Instant pot scalloped potatoes are a mix between the best scalloped potatoes and potatoes au gratin. They’re a creamy, cheesy side dish that is easy to make and so much faster than cooking in the oven!
2poundsyukon gold potatoespeeled and sliced ¼ inch thick
½teaspooncoarse kosher salt
½teaspoonfreshly ground black pepper
2cupsshredded cheddar cheesedivided
Chopped fresh parsleyoptional
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.
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