The Best Instant Pot Scalloped Potatoes
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
6 servings
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Calories
318 kcal
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Course
Side Dish, Main Course
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Cuisine
American
The Best Instant Pot Scalloped Potatoes
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Creamy, cheesy and effortless, these flavorful Instant Pot Scalloped Potatoes are the perfect side dish made in a fraction of the time.
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Ingredients
- 3 pounds yukon potatoes peeled and sliced into 1/4 inch rondelles
- 1 cup chicken broth or veggie broth for a vegetarian version
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon oregano
- 1 teaspoon garlic powder
- 4 cloves garlic minced
- 1 cup heavy cream
- 2 cups yellow cheddar cheese shredded and divided
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Instructions
- Add sliced potatoes to the Instant Pot.
- Add broth, salt, pepper, oregano, and garlic powder, stir to combine.
- Close the lid, point the valve to sealed, and cook on High Pressure for 1 minute. Followed by a 3-minute natural pressure release (NPR), manually release the remaining pressure.
- Preheat oven to 375 degrees F.
- Gently transfer the potatoes from the IP to a pie baking dish and set aside.
- Turn the Saute mode on, and add the garlic to the leftover liquid in the pot. Stir and cook for 30 seconds.
- Add the cream and let it simmer slightly. Turn off the IP and add 1 cup of shredded cheese. Stir until it is entirely melted and smooth.
- Pour the cheese sauce over the potatoes, toss to distribute, and sprinkle the remaining 1 cup of shredded cheese on top.
- Bake for 15 minutes, or until the mixture is bubbly and lightly browned. Broil for a few minutes to brown the top. Serve and enjoy!
Notes
- The first step is to choose the right type of potatoes for this dish. I have a fondness for Yukon Golds. They have a creamy texture and a buttery taste, and they cook up soft without being too mushy. Also, they slice well, too. I use a mandolin to get nice, clean slices every time. Use a guard to hold the potato (safety first) in one hand and the mandolin in the other. Slide the potato down the blade with firm, even pressure, back and forth. In no time, a pile of sliced potatoes will be ready to cook.
- Do not use skim or low-fat milk for this recipe, or your potatoes will not be as rich or creamy.
- Using skim or low-fat ingredients can also cause the potatoes to curdle.
- Slicing potatoes is easy with a food processor or mandolin.
- Soaking potatoes in water can keep them from discoloring.
- Be sure to drain and pat dry the potatoes after soaking them in water.
- The potatoes may need more cooking time if they are cut thicker or if they are waxy.
Nutrition Information
Show Details
Calories
318kcal
(16%)
Carbohydrates
31g
(10%)
Protein
16g
(32%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
43mg
(14%)
Sodium
611mg
(25%)
Potassium
1064mg
(30%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
445IU
(9%)
Vitamin C
28.6mg
(32%)
Calcium
391mg
(39%)
Iron
7.7mg
(43%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 611mg | 25% |
| Potassium | 1064mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 28.6mg | 32% |
| Calcium | 391mg | 39% |
| Iron | 7.7mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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