Description
This Instant Pot Scalloped Potatoes recipe offers a creamy, cheesy comfort food classic made easy with pressure cooking followed by oven baking for a golden, bubbly finish. Featuring Yukon Gold potatoes simmered in a flavorful broth and rich cheese sauce, it’s perfect as a side dish for family dinners or special occasions.
Ingredients
Potatoes and Broth
- 3 pounds Yukon potatoes, peeled and sliced into 1/4 inch rondelles
- 1 cup chicken broth or vegetable broth for a vegetarian version
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon oregano
- 1 teaspoon garlic powder
Cheese Sauce and Topping
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 cups yellow cheddar cheese, shredded and divided
Instructions
- Prepare Potatoes: Peel and slice Yukon Gold potatoes into 1/4 inch rondelles ensuring even thickness for uniform cooking.
- Add Ingredients to Instant Pot: Place the sliced potatoes in the Instant Pot. Add chicken or vegetable broth, salt, black pepper, oregano, and garlic powder. Stir gently to combine all ingredients evenly.
- Pressure Cook Potatoes: Seal the Instant Pot lid and ensure the valve is set to sealed. Cook on High Pressure for 1 minute followed by a 3-minute natural pressure release (NPR). Then carefully perform a manual pressure release to let out remaining steam.
- Preheat Oven: While potatoes are cooking, preheat the oven to 375°F (190°C) to prepare for baking the scalloped potatoes later.
- Transfer Potatoes: Gently transfer the partially cooked potatoes from the Instant Pot to a pie baking dish. Set aside for now.
- Prepare Cheese Sauce: Turn the Instant Pot to Saute mode. Add the minced garlic to the remaining liquid in the pot and cook for about 30 seconds to release aroma.
- Add Cream and Cheese: Pour in the heavy cream and let it simmer slightly. Turn off the Instant Pot, then add 1 cup of shredded cheddar cheese. Stir until melted and the sauce is smooth.
- Assemble and Bake: Pour the cheese sauce over the potatoes in the baking dish, tossing gently to distribute evenly. Sprinkle the remaining 1 cup of cheddar cheese on top for a cheesy crust.
- Bake until Bubbly: Bake in the preheated oven for 15 minutes or until the mixture is bubbly and lightly golden browned on the edges.
- Broil for Finish: Optionally, broil for a few minutes to achieve a beautifully browned, crisp top. Remove from oven and serve hot.
Notes
- Use Yukon Gold potatoes for a creamy texture and buttery flavor; they hold up well during cooking and slice evenly.
- Slicing potatoes thinly and evenly using a mandolin or food processor blade ensures uniform cooking.
- Always use heavy cream or full-fat dairy; skim or low-fat milk may curdle and produce less rich results.
- Soaking sliced potatoes in water prevents discoloration; be sure to drain and pat dry before cooking.
- If potatoes are cut thicker or are waxy, they may require longer cooking time to become tender.
