Easy Instant Pot Scalloped Potatoes - Recipes From A Pantry (2024)

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Instant Pot Scalloped Potatoes are a delicious and versatile make-ahead side dish. It’s so easy to make this scalloped potatoes Instant Pot recipe, so it’s great for casual weekday dinners, holidays, and special occasions alike.

Suitable for gluten free diets. Post includes Weight Watchers points.

Easy Instant Pot Scalloped Potatoes - Recipes From A Pantry (1)

Nothing says comfort food better than a big old helping of homemade Instant Pot Scalloped Potatoes (Dauphinoise Potatoes). This simple dish can be made ahead of time andis actually very easy to whip up.

Peeps, this easy recipe is the best Instant Pot Scalloped Potatoes recipe you will ever find. After all, who doesn’t love thin slices of potatoes, baked in layers of a spiced cream and cheese sauce? #aintnothingbetter

And the Instant Pot makes it so easy to get perfect scalloped potatoes every time. Just as perfectly cooked as this Instant Pot Buttered Cabbage, easy Instant Pot Carrots, and the most delicious Scalloped Corn. Not to mention the best ever Smothered Potatoes.

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These quick, easy cheesy Scalloped Potatoes are the sort of comfort food that grandmas all across the world would have whipped up in a jiffy as a side dish for various meals like regular Sunday dinners, family gatherings, and potlucks, plus holiday meals like Easter, Thanksgiving, Christmas, and more.

And if you love potatoes as much as I do, then you’ve got to try these perfect Instant Pot Baked Potatoes!

Easy Instant Pot Scalloped Potatoes - Recipes From A Pantry (3)

Why Make This Recipe

  • Delicious Side Dish – this will be the most creamy, cheesy, and decadent side dish you have ever had.
  • Leftovers – it actually tastes even better the next day. Seriously!
  • Budget-friendly – made from affordable, everyday pantry and fridge ingredients.
  • Meal Prep – This homemade scalloped potatoes recipe is a great make-ahead and freezer-friendly dish.
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Why Make Scalloped Potatoes in the Instant Pot?

Making these family-loved cheesy potatoes in the Instant Pot takes about half the time of the traditional method (oven version) and it frees up your oven space. This makes it a great recipe for holiday meals and other special occasions.

I share two variations of the cooking recipe. The first uses the exact same white sauce as the oven version I use all the time. The otheris a super simple ‘mix all the sauce ingredients together and add to the potatoes,’ version, which doesn’t require cooking the béchamel sauce first. So it cuts down even further on the prep and cooking time. Perfect for weeknight suppers, right?

Ingredient Notes

  • Potatoes – this recipe calls for white potatoes, but you can use red potatoes too.
  • Cheese – use a combination of sharp cheddar cheese and Parmesan Cheese.
  • Melted butter – if using salted butter, then keep an eye on salt levels.
  • Cornstarch– or use plain flour if you prefer and are not gluten free.
  • Milk – use warm milk so it cooks quicker. You can swap in some unsweetened almond milk too.
  • Spices – a combination of ground nutmeg,paprika, ground white or black pepper add great flavor
  • Salt – to your taste.

Are you ready to whip up this Scalloped Potatoes in Instant Pot recipe?? Then go grab all the lovely ingredients from your pantry and fridge and come back so I can show you…

How To Make Instant Pot Scalloped Potatoes

  1. If making the quicker version, mix together the melted butter, cornstarch, milk, heavy cream, spices, seasoning, and most of the cheeses and set aside. Then continue to step 5…or, start with step 2:
  2. In a saucepan, cook the butter and cornstarch for a minute until they form a paste.
  3. Add the warm milk and whisk until smooth and then keep cooking for a further 2-3 minutes, until thick.
  4. Quickly add in spices, seasoning, and most of the shredded cheese, mix and switch off the heat.
  5. Layer half the potato slices in the Instant Pot-ready dish and pour on half the cheese sauce.
  6. Then add the remaining potatoes and top with the remaining cheese sauce and sprinkle on the rest of the cheese. Cover the dish with foil.
  7. Add 1 ½ cups of water to the Instant Pot, place a trivet inside the insert, then set the potato dish on the trivet.
  8. Place the lid on the Instant pot, turn the valve to sealing, and set to manual pressure/high pressure for 25 minutes (you will need up to 35 minutes if you use thicker potato slices).
  9. When done, perform a quick pressure release, then remove from the Instant Pot, discard the foil and place the scalloped potatoes under the broiler for 3-5 minutes until the top is golden and crispy.
Easy Instant Pot Scalloped Potatoes - Recipes From A Pantry (5)

Look at those layers of delicious potato, cream sauce, and cheese…..

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Make Scalloped Potatoes In the Oven

  1. Cook the butter and cornstarch for a minute until they form a paste.
  2. Add the warm milk and whisk until smooth and then keep cooking for a further 2-3 minutes until thick.
  3. Quickly add in spices, seasoning, and most of the cheeses, mix, and switch off the heat.
  4. Layer half the potato slices in an oven dish and pour on half the sauce.
  5. Add the remaining potato and top with the remaining shredded cheese sauce, and sprinkle on the rest of the cheese.
  6. Cover the dish with foil and bake in the preheated oven rack for 1 hour.
  7. Remove foil and bake uncovered for another 25 minutes until cooked through and golden bubbly brown.
  8. Serve your creamy potatoes warm.
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Crockpot Scalloped Potatoes

You can make this in the slow cooker if you prefer. Just layer them in the crockpot, top them with the creamy sauce, and cook for 4-5 hours on high or 8-10 hours on low.

My Instant Pot Accessories Top Pick

Expert Tips

How about a few tips for making these Instant Pot scalloped potatoes because we all love tips that make cooking much easier, right?

  • This recipe called for peeled sliced potatoes, but my preference is to use unpeeled potatoes because of the contrast between the lovely potato skin to the soft, creamy, tender potatoes. Try both ways and see what you prefer.
  • To cut down the sauce cook time, simply microwave the milk for about 1-2 minutes before cooking with it.
  • You should not get any lumps in your cheese sauce, but if you do, then simply finish cooking the milk part of the sauce, strain it through a sieve, and put it back in the Instant pot before adding in the spices, and the shredded cheese.
  • Be sure to cut your potato slices to a similar thickness (but not too thinly) so that they cook at similar rates. Using a mandolin or a sharp knife to cut the potato slices will help.
  • Pour sauce evenly so that all of the potato slices are coated.
  • If preferred, you can replace some of the milk with vegetable broth or chicken broth.
  • Allow your scalloped potatoes to cool for a little bit before serving so that the cheesy sauce thickens a bit more.
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Delicious Recipe Variations

  • Make Instant Pot Scalloped Potatoes with Ham – wondering how to make Scalloped Potatoes with Ham in the Instant Pot? All you need to do is add about two-thirds of a cup of cubed ham to the cheese mixture. Delish!
  • Add bacon –simply add about two-thirds of a cup of cooked bacon along with the cheese sauce.
  • Use sweet potatoes – feel free to substitute a little of the potato with some sweet potatoes.
  • Add onions – caramelized onions add a ton of flavor.
  • Stir in pesto – a spoonful or two of pesto gives scalloped potatoes a whole new flavor profile.
  • Add more spices – season with minced garlic or garlic powder, dried thyme, or Italian seasoning.
  • Even more cheese – add extra cheese. I always add extra white cheddar to this.
  • Add some crunch – topping with toasted breadcrumbs, Panko breadcrumbs, or crushed nuts adds great texture and flavor.
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Prep Ahead and Storage

  • Prep-ahead – Assemble them with the cheese mixture in the dish, and keep in the fridge until needed.
  • Storage – Refrigerate uncooked scalloped potatoes for 2-3 days. Or cook your Instant Pot scalloped potatoes, allow them to cool, then transfer them into an airtight container and refrigerate for up to 3 days.
  • Freeze – All you need to do is take the potatoes out of the oven a little bit before they are done. This helps protect their texture so they don’t become mushy. You can then cook directly from frozen, or thaw it in the fridge before transferring it to your Instant Pot.
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FAQs

How To Make Scalloped Potatoes and Ham in the Instant Pot?

Simply add two-thirds of a cup of cooked diced ham to the cheese and follow the rest of the recipe instructions.

How To Make Quick Scalloped Potatoes?

Cooking scalloped potatoes in the Instant Pot is both quick and easy. if you want to speed things up even more, you can microwave the potato slices before adding them to the Instant Pot.

Which Potato Is Best For Scalloped Potatoes?

While you can make Instant Pot scalloped potatoes with many different potato varieties, I find that Russetpotatoes have more starch, so they make a thicker and creamier sauce.

What Is The Difference Between Scalloped and Au Gratin Potatoes?

Both scalloped potatoes and au gratin potatoes are delicious potato side dishes. The main difference is that scalloped potatoes are baked in a cream sauce. Au gratin is a casserole that is made by layering thinly sliced potato slices that have been dredged in flour with cheese.

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More Recipes You May Like

  • Instant Pot Mashed Potatoes.
  • Instant Pot French Fries.
  • Crockpot Mashed Potatoes.
  • Instant Pot Potato Soup.
  • Easy Smothered Potatoes.
  • Instant Pot Mashed Sweet Potatoes.
  • Instant Pot Baked Potatoes.

Serving Suggestions

These go well with so many different foods. Some suggestions:

  • Instant Pot Chicken Breast
  • Instant Pot Pork Chops
  • Parmesan Crusted Chicken
  • Pomegranate Grilled Lamb Steaks
  • Smothered Pork Chops.
  • Smothered Chicken.
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Weight Watchers Points

There are 10 Blue Plan SmartPoints in one serving of this.

Previously published May 2018. Updated Nov 2022.

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Thank you for reading my Scalloped Potatoes Instant Pot recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.

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Easy Instant Pot Scalloped Potatoes - Recipes From A Pantry (15)

Print Recipe

4.60 from 15 votes

Instant Pot Scalloped Potatoes

It's easy to make delicious Scalloped Potatoes in Instant Pot.

Prep Time15 minutes mins

Cook Time1 hour hr 25 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Side Dish

Cuisine: American, Western

Diet: Gluten Free

Servings: 8

Calories: 399kcal

Author: Bintu Hardy

Ingredients

  • 2 pounds (900g) potatoes peeled and sliced
  • 3 tablespoons melted butter
  • 2 tablespoons cornstarch or flour, if not gluten free
  • 1 ¼ cup (300ml) heavy cream
  • 1 cup (250ml) warm milk
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon paprika
  • ½ teaspoon ground pepper
  • salt to taste
  • 2 cups (225g) shredded cheddar cheese divided
  • 2 tablespoons grated Parmesan cheese divided
  • herbs for garnish

Instructions

To Make in the Instant Pot

  • If making the quicker version, mix together the melted butter, cornstarch, milk, heavy cream, spices, seasoning, and most of the cheeses and set aside. Then continue to step 5…or, start with step 2:

  • In a saucepan, cook the butter and cornstarch for a minute until they form a paste.

  • Add the warm milk and whisk until smooth and then keep cooking for a further 2-3 minutes, until thick.

  • Quickly add in spices, seasoning, and most of the shredded cheese, mix and switch off the heat.

  • Layer half the potato slices in the Instant Pot-ready dish and pour on half the cheese sauce.

  • Then add the remaining potatoes and top with the remaining sauce and sprinkle on the rest of the cheese. Cover the dish with foil.

  • Add 1 ½ cups (350ml) of water to the Instant Pot, place a trivet inside the insert, then set the potato dish on the trivet.

  • Place the lid on the Instant pot, turn the valve to sealing, and set to manual pressure/high pressure for 25 minutes (you will need up to 35 minutes if you use thicker potato slices).

  • When done, perform a quick pressure release, then remove from the Instant Pot, discard the foil and place the scalloped potatoes under the broiler for 3-5 minutes until the top is golden and crispy.

To Make in the Oven

  • Preheat oven to 350 degrees F / 180 degrees C and lightly oil a baking dish.

  • Melt the butter in a small saucepan over medium heat and quickly add in the cornstarch and cook for up to a minute until it forms a smooth paste.

  • Slowly add in the milk and whisk until smooth and no lumps remain.

  • Keep whisking the milk until thickened, and quickly add in the nutmeg, paprika, peppers, salt, 1 ½ cups (190g) of cheddar, and 2 tablespoons of Parmesan, then switch off the heat.

  • Layer half the potatoes slices in the prepared oven dish and pour on half the cheese sauce.

  • Then add the remaining potatoes and top with the remaining cheese sauce and sprinkle on the rest of the cheeses.

  • Cover the dish with foil and bake in the preheated oven for 1 hour.

  • Then remove the foil and bake uncovered for a further 25 minutes until the potatoes are cooked through and the cheese is golden.

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Video

Notes

  • This recipe called for peeled sliced potatoes, but my preference is to use unpeeled potatoes because of the contrast between the lovely potato skin to the soft, creamy, tender potatoes. Try both ways and see what you prefer.
  • To cut down the sauce cook time, simply microwave the milk for about 1-2 minutes before cooking with it.
  • You should not get any lumps in your cheese sauce, but if you do, then simply finish cooking the milk part of the sauce, strain it through a sieve, and put it back in the Instant pot before adding in the spices, and the shredded cheese.
  • Be sure to cut your potato slices to a similar thickness (but not too thinly) so that they cook at similar rates. Using a mandolin or a sharp knife to cut the potato slices will help.
  • Pour sauce evenly so that all of the potato slices are coated.
  • If preferred, you can replace some of the milk with vegetable broth or chicken broth.
  • Allow your scalloped potatoes to cool for a little bit before serving so that the cheesy sauce thickens a bit more.
  • Storage – keep Instant Pot Scalloped Potatoes in an airtight container inside the fridge for up to 4 days.
  • There are 10 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 399kcal | Carbohydrates: 25g | Protein: 11g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 269mg | Potassium: 587mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1055IU | Vitamin C: 23mg | Calcium: 289mg | Iron: 1mg

Easy Instant Pot Scalloped Potatoes - Recipes From A Pantry (2024)

FAQs

What can you add to boxed scalloped potatoes to make them taste better? ›

Canned tomatoes and cheese provide a taste of Italy

And those staple ingredients don't just taste great on bread or noodles. They give your favorite scalloped potato recipe an Italian flare that adds life to any meal. To make this dish, layer scalloped potatoes, canned tomatoes, and mozzarella cheese in a baking dish.

What is the one trick Michael Symon uses to make perfect scalloped potatoes? ›

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

Why do my scalloped potatoes taste bland? ›

My scalloped potatoes are bland

They are also in need of serious seasoning to ensure deliciousness. Make sure your sauce is well-seasoned, but also, season each layer of potatoes with salt and pepper before adding the sauce, to make sure they are as flavorful as you want them!

Why are my boxed scalloped potatoes watery? ›

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

How can I thicken my scalloped potatoes? ›

A sauce that's too thin can result in a watery dish lacking the rich, luxurious texture that scalloped potatoes are famous for. Thankfully, there's a simple and effective solution to this problem: Use instant potato flakes.

What is the difference between scalloped and gratin potatoes? ›

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

What is the difference between all gratin potatoes and scalloped potatoes? ›

Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy. Try our Classic Au Gratin Potatoes Recipe or Classic Scalloped Potatoes Recipe.

Can you slice potatoes for scalloped potatoes the night before? ›

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

How to make Main St Bistro scalloped potatoes? ›

Oven cook - From Chilled 1 Preheat oven to 175°C (350°F). 2 Remove tray from package and remove film. 3 Place container on baking tray and heat in oven for 20-22 minutes or until bubbly around edges. (Caution: Product and package may be hot.)

Why does my sauce break in scalloped potatoes? ›

But it can be frustrating when the creamy sauce and cheese separate or look curdled. The good news is that the dish tastes just fine, even when it looks a little strange. The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven.

Why did the milk curdle in my scalloped potatoes? ›

High oven temperatures can make the milk's components break apart, again leaving the proteins free to clump together. To prevent curdling, cook your scalloped potatoes at a lower temperature and across a longer period of time.

Can you make scalloped potatoes ahead of time and reheat? ›

Over the years, I've had lots of you ask if you can prep this recipe in advance — and the answer is yes! For make-ahead scalloped potatoes, just bake the scalloped potatoes and let them cool completely to room temperature. Then cover tightly and refrigerate for up to 3 days.

How do you make instant potatoes taste better? ›

Using chicken broth instead of water will give your instant potatoes a richer, more complex flavor, and no, they won't taste like chicken. If you don't have chicken broth on hand, you can use another broth—such as vegetable broth—instead.

How can I improve my casserole flavor? ›

Fresh herbs or citrus zest can also punch up flavors with a bit of welcome brightness for a long-cooked dish, as can adding some heat in the form of a dash of hot sauce, a generous pinch of minced or sliced fresh chili pepper, or a shake of red pepper flakes.

What's the difference between scalloped potatoes and au gratin potatoes in a box? ›

What is the difference between au gratin potatoes and scalloped potatoes? Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.

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