Go Back
+ servings
closeup of scalloped potatoes in a white serving dish
Print

Instant Pot Scalloped Potatoes

It's easy to make delicious Scalloped Potatoes in Instant Pot.
Course Side Dish
Cuisine American, Western
Diet Gluten Free
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 399kcal

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.

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