5 from 66 votes
The Best Instant Pot Scalloped Potatoes
The Best Instant Pot Scalloped Potatoes are layered slices of Yukon Gold potatoes cooked in broth and baked with a creamy garlic cheese sauce. The potatoes become tender after pressure cooking and creamy after simmering in a butter-cheese sauce, finishing with a browned, bubbly top from oven baking and broiling.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
servings
Calories:
318 kcal
Course:
Side Dish, Main Course
Cuisine:
American
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 black pepper ground
- 1/2 teaspoon oregano
- 1 teaspoon garlic powder
- 4 cloves garlic minced
- 1 cup heavy cream
- 2 cups cheddar cheese shredded and divided, yellow
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!
Cup of Yum
Notes
- Yukon Gold potatoes provide creamy texture and buttery flavor, ideal for scalloped potatoes.
- Use a mandolin with a guard for uniform 1/4-inch potato slices.
- Avoid skim or low-fat milk/cream to maintain rich, creamy texture and prevent curdling.
- Soak sliced potatoes in water to prevent discoloration, then drain and pat dry before cooking.
- Adjust cooking time if potato slices are thicker or waxy variety is used.
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 318
% 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.