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Katie's Cucina

Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes recipes is delicious and very easy to make thanks to the convenience of the Instant Pot. Hot creamy potatoes that please a large crowd!

Instant Pot Scalloped Potatoes

I love to eat scalloped potatoes! But I’ll be honest, the whole process of making them is quite daunting. After quite a bit of testing I’ve tweaked my scalloped potato recipe to be made in the Instant Pot. This recipe is done in a fraction of the time thanks to the high-pressure cooking that the Instant Pot creates. Scalloped Potatoes make for the perfect side dish for a Sunday dinner or even a holiday dinner. In my book, they are a special occasion potato.

Instant Pot Scalloped Potatoes

Do you need to peel potatoes for scalloped potatoes?

This is definitely a personal preference, and quite controversial topic at times. I like to spend the extra time to peel the potatoes. I’m not a fan of the stringy potato peels throughout my scalloped potatoes. But, if you like the additional texture and don’t want to spend the time peeling potatoes, then you can definitely still make this recipe and not peel the potatoes.
Instant Pot Scalloped Potatoes

Are scalloped Potatoes gluten-free?

My scalloped potatoes are gluten-free. This makes for another delicious gluten-free side dish to serve during the holidays or a Sunday dinner. Some recipes will call for making a roux with flour and butter. My recipe does not call for that all. In fact, it’s just heavy cream and cheese that thicken the sauce. Make sure if you are cooking for someone with a gluten allergy that the stock you use is gluten free.
Instant Pot Scalloped Potatoes with Cabot Cheddar Cheese

What kind of cheese do you use for scalloped potatoes?

I love to use Cabot Cheddar Cheese, and  typically just grab whatever Cabot cheddar I have on hand. Most of the time though, I stick with the Alpine Cheddar Cheese. It has a subtle Swiss and Italian Alpine blend with a slight grana texture similar to Parmesan. At room temperature, this lactose-free cheese will surprise and delight even the most jaded cheese aficionados with its unique flavor. 
Instant Pot Scalloped Potatoes

How do you make scalloped potatoes in the Instant Pot?

First step is to peel the potatoes.  Then using a hand-held mandolin slicer, thinly slice all the potatoes. Place the thinly sliced potatoes in the Instant Pot and rinse with water. Pour the one cup of chicken broth into the Instant Pot. Cook on “manual” for one minute.
Once the potatoes are done cooking carefully force the pressure out of the Instant Pot. Once all the pressure is released, carefully remove the lid. Spray, a glass baking dish with cooking spray. Then pour the sliced potatoes directly into the baking dish, and place the pot on the base. Select “saute” mode. Melt butter, add in the dried onion flakes, heavy cream, garlic powder, dehydrated chive and black pepper. Mix well then add in half the cheddar cheese. Turn the heat off and mix until melted. Carefully, pour the cheese sauce on top. Then top with the remaining cheddar cheese.
Place the baking dish under the broiler for a few minutes to get a golden brown “baked” scalloped potatoes. Of course you can skip this step if you don’t care about the golden brown top. I personally like the crunchy baked top so I feel like it’s worth the extra step!
Instant Pot Scalloped Potatoes

More delicious potato recipes.

Looking for more potato recipes? Check out these recipes:

Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes recipes is delicious and very easy to make thanks to the convenience of the Instant Pot. Hot creamy potatoes that please a large crowd!
Print Pin Rate
Course: Instant Pot, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Author: Katie's Cucina

Ingredients

  • 8 Russet Potatoes peeled and sliced 1/4 inch thick
  • 1 cup chicken broth
  • 2 tablespoons butter
  • 1 tablespoon dried onion flakes
  • 1/2 cup heavy cream
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dehydrated chives
  • 1/8 teaspoon black pepper
  • 1 8 oz. Block of Cabot Cheddar Cheese grated

Instructions

  • Peel, and slice potatoes 1/4-inch thick. Place in a bowl filled with cold water. Rinse until the water runs clear. Place the sliced potatoes in the Instant Pot with 1 cup chicken broth. Cook on "manual" for 1 minute. As soon as the potatoes are done, carefully force pressure.
  • Spray a baking dish with cooking spray and transfer the potatoes to the dish (no need to drain or rinse). Place the pot back in the base. Select "saute" mode. Melt butter, add in the dried onion flakes, heavy cream, garlic powder, dehydrated chive and black pepper. Mix well then add in half the cheddar cheese. Turn the heat off and mix until melted. Carefully, pour the cheese sauce on top. Then top with the remaining cheddar cheese.
  • Broil on high (medium rack) for 8-10 minutes or until golden in color. Carefully remove from the oven and serve immediately.
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!

   

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