Instant Pot Scalloped Potatoes
User Reviews
4.6
Instant Pot Scalloped Potatoes
Description
Instant Pot Scalloped Potatoes feature thinly sliced peeled potatoes cooked briefly under high pressure with sautéed onions, garlic, and broth. This approach renders the potatoes tender but not mushy, preserving their shape and texture. The addition of Gruyere cheese and heavy cream creates a creamy, cheesy sauce that binds the dish. The quick sauté step builds savory depth before pressure cooking.
The dish can be finished under a broiler to develop a golden, slightly crisp top, enhancing textural contrast. Its combination of tender potatoes and creamy, cheesy sauce works well as a comforting side that complements roasted or grilled meats. The subtle seasoning with thyme, salt, pepper, and optional cayenne adds complexity without overpowering.
Scraping the pot bottom after adding broth is important to avoid burn errors during pressure cooking. Since cooking lasts only one minute at pressure, a quick release is recommended to prevent overcooking. The slice thickness of the potatoes affects cooking time and texture, so uniform 1/4-inch slices are preferred.
Ingredients
- 1 Tablespoon butter
- 1/2 onion sliced
- 2 cloves garlic minced
- 1 cup chicken broth (or vegetable broth)
- 2 pounds potato 1/4 inch potato slices, peeled and sliced
- 1/4 cup heavy cream
- 1 cup gruyere cheese shredded, or white cheddar
- 1/2 teaspoon each salt
- 1/2 teaspoon each black pepper
- 1/2 teaspoon thyme dried
- 1/4 teaspoon cayenne pepper optional
Instructions
- Sauté the onions and garlic in butter in the Instant Pot. Press the SAUTE button. When the front of the Instant Pot says "Hot" then add the butter (or oil). When the butter or oil is hot (butter will melt; oil will start to shimmer), then add the sliced onions and cook for about 3 minutes. Then add the minced garlic and cook for about 1 minute.
- Pour in the chicken or vegetable broth and scrape the bottom of the Instant Pot to remove any bits of food stuck to the bottom. This helps prevent receiving a burn message. Then add the peeled and 1/4 inch sliced potatoes to the broth.
- Next Pressure cook for 1 minute on HIGH PRESSURE. (Yes, only 1 minute, that is NOT a typo.) Press the PRESSURE COOK or MANUAL button (depending on model) and then adjust the + or - sign to 1 to set it to pressure cook on HIGH PRESSURE for 1 minutes. Close the lid. Move the Pressure Release Valve to the SEALING position. (NOTE: It will take several minutes, maybe 10 minutes, to come up to pressure. While it is coming up to pressure, it will say "On" and when it has reached the correct pressure, the display will show 1 and start counting down the time.)
- Do a QUICK RELEASE after it has finished pressure cooking for 1 minute. Move the pressure release valve to the VENTING position to release the pressure. When the pin has dropped and pressure has been released, then open the lid.
- Transfer the potatoes to an oven safe casserole dish. LEAVE the liquid in the Instant Pot.
- Make the Cheesy Cream Sauce. Pour the heavy cream into the Inner liner Pot of the Instant Pot with the remaining liquid, and then add the shredded cheese and salt, pepper, dried thyme, and cayenne (optional) to the Inner Liner Pot of the Instant Pot.
- Pour the cheesy cream sauce over the potatoes and toss to coat.
- Preheat the broiler and broil the scalloped potatoes for about 3 minutes. Be sure to watch carefully, as they can go from perfect to burned very quickly.
Notes
- Scrape the bottom of the Instant Pot after adding broth to prevent burn warnings during pressure cooking.
- Use uniform 1/4-inch potato slices to ensure even cooking and desired texture.
- Perform a quick pressure release immediately after cooking to avoid overcooked potatoes.
- When broiling the finished dish, watch closely as the top browns quickly, usually in about 3 minutes but times may vary by oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 413mg | 17% |
| Potassium | 681mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 20mg | 22% |
| Calcium | 278mg | 28% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
