Easy Instant Pot Scalloped Potatoes (GF)

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 and is actually very easy to whip up.

Peeps, this is the best Instant Pot Scalloped Potatoes recipe you will ever find and they are simply lovely thin slices of potatoes, baked in layers of a spiced cream and cheese sauce. #aintnothingbetter

These quick and easy 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 the regular Sunday Roast family gatherings, dinner, Easter, Thanksgiving, potlucks, Christmas and more.

Why You’ll ♡ This

• It will be the most creamy, cheesy and decadent side dish you have ever had.
• Leftovers taste soooo much better the next day.
• It is made from affordable everyday pantry and fridge ingredients.
• Great make ahead and freezer friendly dish.

Instant Pot Scalloped Potatoes

Making these in the pressure cooker takes about half the time of the oven version and it frees up your oven space.

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 second version is a ‘mix all the sauce ingredients together and add to the potatoes,’ aka no cooking the béchamel sauce first. So it cuts down even further on the prep and cooking time. Perfect for weeknight suppers, right?

Instant Pot Scalloped Potatoes

Are you ready to whip up this Scalloped Potatoes in Instant Pot recipe?? Then go grab all the lovely ingredients from your pantry/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, cornflour, milk, heavy cream, spices, seasoning, and most of the cheeses and set aside.
2. Then continue to step 4… OR:
3.  Cook the butter and cornstarch for a min until they form a paste.
4. Add the warm milk and whisk until smooth and then keep cooking for a further 2-3 mins until thick.
5.  Quickly add in spices, seasoning and most of the shredded cheeses, mix and switch off the heat.
6.  Layer half the potatoes slices in your Instant Pot-ready dish and pour on half the cheese sauce.
7.  Add the remaining potatoes and top with the rest of the cheese sauce and sprinkle on the rest of the shredded cheese.
8.  Cover the potatoes with foil and place on a trivet.
9.  Add the water to the Pressure Cooker insert, place the dish on the trivet in the Instant Pot, close pot, set valve to sealing, manual, high pressure, and timer to 25 mins. You will need up to 35 mins if you use thicker slices.)
10.  Let cook till done and then do a quick release of the pressure.
11. Remove the potatoes in the dish from the Pressure Cooker, discard the foil and place the potatoes under the grill/broiler for 3-5 mins until the top is golden and crispy.

How to Make Scalloped Potatoes (Dauphinoise Potatoes) In the Oven

1. Cook the butter and cornstarch for a min until they form a paste.
2. Add the warm milk and whisk until smooth and then keep cooking for a further 2-3 mins until thick.
3. Quickly add in spices, seasoning and most of the cheeses, mix and switch off the heat.

1. Layer half the potatoes slices in an oven dish and pour on half the cheese sauce.
2. Add the remaining potato and top with the remaining shredded cheese sauce and sprinkle on the rest of the cheese.
3. Cover the dish with foil and bake in the preheated oven for 1 hr.
4. Remove foil and bake uncovered for another 25 mins until cooked through and golden.
5. Serve your creamy scalloped potatoes warm.

Crockpot Scalloped Potatoes

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

Recipe Tips 

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

• Skin on potatoes. This recipe called for peeled sliced potatoes. My preference is unpeeled potatoes because of the contrast of the lovely potato skin to the soft, creamy, tender potatoes. Try both ways and see what you prefer.
• Reduce cook time. To cut down the cheese sauce cooking time, simply microwave the milk for about 1-2 mins before cooking with it.
• Remove lumps. 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 through a sieve, put back in the pot before adding in the spices, and the shredded cheeses.
• Slice potatoes to the same size. Cut your potato to a similar thickness, not too thinly sliced though, so that they cook at similar rates. Using a mandolin to cut the potato slices will help.
• Chicken broth – If not vegetarian you can replace some of the milk with chicken broth. Oh and feel free to add some garlic and onion powder too.

Which Potato Is Best For Homemade Scalloped Potatoes?

Great question. Russet potatoes have more starch and so they make a thicker and creamier sauce.

Prep Ahead and Meal Planning

Prep-ahead – just assemble them with the cheese mixture in the dish, and then refrigerate them unbaked. You can keep them 2-3 days this way.

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 fall to mush. You can then bake from frozen or thaw them in the fridge before baking.

Recipe Variations

Scalloped Potatoes With Ham. If you want to make homemade Scalloped Potatoes with Ham, simple add in about 100g (2/3 cup) of cubed ham along with the cheese mixture.

Scalloped Potatoes With Bacon. Simply add in about 100g (2/3 cup) of fried bacon along with the cheese mixture.

To make quick Scalloped Potatoes. I suggest that you make them in the Instant Pot. I have given a recipe in the recipe card below. You can also microwave the potato rounds before cooking and this will reduce the baking times to about 45 mins.

Serving Suggestions 

These go well with sooo many foods. Some suggestions:

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

Weight Watchers Points

There are 10 Blue Plan SmartPoints in a serving.

Thank you for reading my Scalloped Potatoes Instant Pot recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.

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Print Recipe

4.8 from 10 votes

Easy Scalloped Potatoes (Dauphinoise Potatoes)

Nothing says comfort food better than a big old helping of creamy cheesy Potatoes (Dauphinoise Potatoes).

Prep Time15 mins

Cook Time1 hr 25 mins

Total Time1 hr 40 mins

Course: Side Dish

Cuisine: Western

Keyword: Gluten-Free

Servings: 8

Calories: 281kcal

Author: Bintu Hardy | Recipes From A Pantry

Ingredients

Oven version

• 2 lb (900g) Potatoes peeled and sliced into 1/8’’ slices
• 3 tbsp melted butter
• 2 tbsp corn flour or plain flour if not gluten free
• 2 1/4 ml (550 cups) warm milk
• 0.25 tsp ground nutmeg
• 0.25 tsp paprika
• 0.5 tsp ground white or black pepper
• Salt
• 2 cups (225 g) shredded cheddar cheese, divided
• 2 tbsp grated Parmesan divided
• Herbs for garnish

Instant Pot version

• 2 lb (900g) Potatoes peeled and sliced into 1/8’’ slices
• 3 tbsp melted butter
• 2 tbsp cornstarch or plain flour if not gluten free
• 1 1/4 cup (300ml) (1.25 cups) double cream (heavy cream)
• 1 cup (250m) warm milk
• 0.25 tsp ground nutmeg
• 0.25 tsp paprika
• 0.5 tsp ground white or black pepper
• Salt
• 2 cups (225 g) shredded cheddar cheese, divided
• 2 tbsp grated Parmesan divided
• Herbs for garnish

Instructions

Oven version

• Preheat oven to fan assisted 160C / 180C / 350F / gas 4 and lightly oil an oven dish.
• Melt the butter in a small saucepan over medium heat and quickly add in the cornstarch and cook for up to a min 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, 190g (1.5 cups) of cheddar and 2 tbsp. of Parmesan and 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 potato rounds and top with the remaining cheese sauce and sprinkle on the rest of the cheeses.
• Cover the potatoes with foil and bake in the preheated oven for 1 hr.
• Then remove the foil and bake uncovered for a further 25 mins until the potatoes are cooked through and the cheese is golden.
• Top with some herbs and serve.

Instant Pot version

• Add the butter, cornstarch, heavy cream, milk, nutmeg, paprika, pepper and salt into a bowl and whisk until well combined.
• Then mix in 1 1/2 cups (1.5 190g) of cheddar and 2 tbsp of Parmesan and switch off the heat.
• Layer half the potatoes slices in the Instant Pot-ready dish and pour on half the cheese sauce.
• Then add the remaining potato rounds and top with the remaining cheese sauce and sprinkle on the rest of the cheeses.
• Cover the potatoes with foil and place on a trivet.
• Add 1 1/2 cups (350ml) of water to the Instant Pot and place the dish on the trivet in the Instant Pot.
• Close pot, set valve to sealing, manual, high pressure and timer to 25 mins. (You will need up to 35 mins if you use thicker slices.)
• Let cook till done and then do a quick pressure release.
• Remove the potatoes from the Instant Pot, discard the foil and place the potatoes under the grill / broiler for 3-5 mins until the top is golden and crispy.
• Top with some herbs and serve.

**INSTANT POT RECIPE BINDER**Get your Instant Pot Recipe Binder to keep all your recipes and tips organized in one place.

Video

Notes

The listed cook time, total time and nutrition facts are for the oven version.

This recipe called for peeled sliced potatoes. My preference is unpeeled potatoes because of the contrast of the lovely potato skin to the soft, creamy, tender potatoes. Try it both ways and see what you prefer.

To cut down the cheese sauce cooking time, make sure to use warm milk. Simply microwave the milk for about 1-2 mins before cooking with it.

Weight Watchers Points

There are 10 Blue Plan  SmartPoints .

Serving Suggestions 

These go well with sooo many foods. Some suggestions:

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

Nutrition

Calories: 281kcal | Carbohydrates: 20g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 273mg | Potassium: 596mg | Fiber: 3g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 13mg | Calcium: 334mg | Iron: 4mg