Hey there, friend! If there’s one dish that feels like a warm food hug, it’s scalloped potatoes. This Instant Pot version takes all the creamy, cheesy goodness you love and packs it into a quick, no-fuss recipe. Say goodbye to hours of baking and hello to more time enjoying this dreamy comfort food with your loved ones.
Hook: Picture this: Tender, thinly sliced potatoes smothered in a velvety cheese sauce, ready in a fraction of the time. Your next family dinner just got an upgrade!
Why You’ll Love This Recipe
- Time Saver: The Instant Pot cuts down the cooking time significantly compared to traditional oven-baked scalloped potatoes.
- Comfort in a Bowl: Creamy, cheesy, and satisfying, this dish is everything you crave in comfort food.
- Minimal Effort: Simple ingredients and easy steps make this recipe perfect for weeknights or special occasions.
- Customizable: You can tweak the seasonings, cheese, or even add extras like bacon or herbs!
Ingredients Breakdown
Essentials:
- Russet or Yukon Gold Potatoes: These work best for that perfect tender texture. You’ll need about 2–3 large potatoes.
- Cheese: Sharp cheddar is my go-to, but feel free to mix in gruyere or parmesan for extra flavor.
- Heavy Cream & Milk: The dynamic duo for a luscious sauce. You can use all cream if you want it extra rich!
- Garlic & Onion: Essential for building flavor depth.
- Butter & Flour: For the start of your classic béchamel sauce.
- Chicken Broth: Adds a bit of savory depth to the sauce.
- Salt, Pepper, and Nutmeg: Simple seasonings that make the dish pop.
Pro Tips: Want to save time slicing? A mandoline slicer makes uniform potato slices a breeze—and they cook evenly too!
Step-by-Step Instructions
- Prep the Potatoes: Peel and thinly slice the potatoes (about 1/8-inch thick). Uniform slices help them cook evenly!
- Make the Sauce: Set your Instant Pot to sauté mode. Melt the butter, then stir in the flour to form a roux. Gradually whisk in the chicken broth, heavy cream, and milk until smooth. Add garlic, onion, and a pinch of nutmeg. Stir well and let it thicken slightly.
- Add the Cheese: Turn off sauté mode and stir in the shredded cheddar cheese. Mix until melted and creamy.
- Layer the Potatoes: Add a layer of the sliced potatoes to the pot, followed by a generous ladle of cheese sauce. Repeat until all potatoes and sauce are used up.
- Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 7 minutes. Once done, quick release the pressure carefully.
- Broil for the Wow Factor (Optional): Transfer the potatoes and sauce to an oven-safe dish, sprinkle extra cheese on top, and broil on high for 3–5 minutes until bubbly and golden.
- Serve & Enjoy: Let the scalloped potatoes cool for a few minutes, then serve them up with a sprinkle of fresh parsley or chives for a pop of color!
Chef’s Tips and Tricks
- Avoid Overcooking: Stick to the 7-minute pressure cook time to prevent mushy potatoes.
- Layering Matters: Avoid just dumping the potatoes in; layering ensures every slice gets coated in cheesy goodness.
- Cleaner Slices: Cold potatoes are easier to slice if you’re prepping them ahead.
Recipe Variations and Serving Suggestions
- Make it Meaty: Add cooked, crumbled bacon or diced ham between the layers for a hearty twist.
- Go Veggie: Toss in sautéed spinach or caramelized onions for added flavor.
- Pair it Up: Serve it alongside roasted chicken, beef tenderloin, or a fresh green salad for a balanced meal.
FAQs
Q: Can this recipe be made vegan?
A: Yes! Swap out the butter for vegan butter, chicken broth for vegetable broth, and use plant-based milk and cheese.
Q: Can I make this ahead?
A: Absolutely! Assemble the dish and keep it in the refrigerator for up to 24 hours. Cook as directed when ready to serve.
Q: How do I store leftovers?
A: Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
