Hey there, friend! Today I’m sharing an incredibly creamy, cheesy, and comforting side dish that’s about to become your new go-to: scalloped potatoes made in the Instant Pot! These golden, tender layers of potato love come together faster than ever, thanks to the magic of pressure cooking. It’s everything you adore about a classic dish—just way easier to whip up.
If you’re craving something irresistibly creamy and oh-so-cozy, these scalloped potatoes will have everyone at the table going back for seconds (maybe thirds)!
Why You’ll Love This Recipe
- **Time-saving:** The Instant Pot gets those potatoes perfectly tender in just minutes!
- **Crowd-pleaser:** This dish shines during holiday dinners but is simple enough for a midweek treat.
- **Customizable:** Whether you love it extra cheesy or want to lighten it up a bit, this recipe is super versatile.
Ingredients Breakdown
- Potatoes: Yukon Golds are my first choice for their creamy texture, but russets work wonderfully too. Just make sure to peel and slice them evenly for perfect cooking.
- Heavy Cream: For that rich, velvety sauce—if you need a lighter option, milk combined with a little cornstarch works great.
- Cheese: Sharp cheddar adds bold flavor, but feel free to mix in some Gruyère or Parmesan for a fun twist.
- Garlic: Fresh cloves add depth, but garlic powder can pinch-hit in a hurry.
- Butter: Because, let’s be honest, everything’s better with butter.
- Spices: A touch of nutmeg and paprika make all the difference in elevating this dish!
Step-by-Step Instructions
- Prep the Potatoes: Peel and thinly slice 2 pounds of potatoes. Aim for slices about 1/8-inch thick for even cooking.
- Sauté in the Instant Pot: Set the Instant Pot to sauté mode. Melt 2 tablespoons of butter, then add minced garlic (2 cloves) and sauté until fragrant, about 30 seconds.
- Add the Cream: Stir in 1 1/2 cups of heavy cream, 1/2 teaspoon of salt, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of paprika. Heat the mixture gently until it’s warm, but don’t let it boil.
- Cook the Potatoes: Layer the sliced potatoes into the Instant Pot, gently pressing them down. Secure the lid and set the vent to sealing. Cook on high pressure for 1 minute (yes, just one minute!). Once done, quick-release the pressure.
- Layer and Bake: Transfer the potatoes and cream mixture to a greased baking dish. Sprinkle 1 1/2 cups of shredded cheddar cheese on top. Broil in the oven for 3-5 minutes, just until the cheese is golden and bubbly.
Chef’s Tips and Tricks
- Slicing made easy: Use a mandoline slicer for perfectly even potato slices. Just be careful with your fingers!
- Cheese melting magic: For that perfect bubbly top, let the cheese rest at room temperature for 10 minutes before using.
- Make ahead: Prepare the recipe through the Instant Pot step, refrigerate, and finish in the oven just before serving.
Recipe Variations and Serving Suggestions
- Make it meaty: Add cooked, crumbled bacon or diced ham between the potato layers for extra protein.
- Herb it up: Sprinkle fresh thyme or chives on top before serving for a fresh, vibrant finish.
- Pairing perfection: Serve alongside a honey-glazed ham, roast chicken, or even a fresh green salad to balance the richness.
FAQs
- Can I make this recipe ahead of time?
- Absolutely! Prepare the potatoes in the Instant Pot, transfer to a baking dish, and refrigerate. When ready to eat, sprinkle with cheese and broil until bubbly and hot.
- Can I freeze it?
- Scalloped potatoes don’t freeze well due to the cream. They’re best enjoyed fresh or reheated from the fridge.
- How do I reheat leftovers?
- Reheat in a 350°F oven, covered with foil, until warmed through. You can also microwave individual portions, but the texture will be softer.
Printable Recipe Card
Instant Pot Scalloped Potatoes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 6
Ingredients:
- 2 pounds Yukon Gold potatoes, peeled and sliced
- 1 1/2 cups heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon paprika
Instructions:
- Peel and thinly slice potatoes into 1/8-inch slices.
- Melt butter in Instant Pot on sauté mode and sauté garlic for 30 seconds.
- Add cream, salt, nutmeg, and paprika; heat gently.
- Layer potatoes and cream in Instant Pot. Cook on high pressure for 1 minute; quick-release the pressure.
- Transfer to a baking dish, top with cheese, and broil until golden and bubbly, 3-5 minutes.
I can’t wait for you to try these Instant Pot Scalloped Potatoes—they’re a total game-changer for simplifying a truly comforting dish. If you make them, be sure to leave a comment below or snap a pic and tag it with #TheKitchensAid on Instagram. I’d love to see your kitchen creations!
