Instant Pot Cheesy Scalloped Potatoes Au Gratin is a quick and easy pressure cooker recipe with gooey cheddar and parmesan cheese. This recipe makes the perfect side dish and is great for weeknight dinners.
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If you are a fan of decadent dishes, you will love my Instant Pot Risotto.
I have always been well known for making really good potatoes. The name crack potatoes eventually became the nickname for all of my potato dishes. Be sure to check out my Crack Potatoes recipe for creamy mashed potatoes.
I use broth to give the potatoes flavor and to help soften them up. Using broth was a part of my method well before the Instant Pot, but I knew it would work perfectly in the pressure cooker. Have you ever made shredded chicken in an Instant Pot using broth? It’s truly amazeballs.
With oven baked scalloped potatoes, it can usually be a struggle to determine how long the potatoes need to bake in order to become soft. You also have to add the cheese at the perfect time, so that it doesn’t overcook. Scalloped potatoes need gooey cheese.
With the Instant Pot, cook time for potatoes is dramatically reduced. The potatoes only need a few minutes to cook. Then you add the cheesy goodness and broil it all for 3-4 minutes until the cheese melts.
Table of Contents
What Type of Potatoes to Use
I like to use russet potatoes. You want to use something with starch. Yukon gold will work well, too.
How to Make Instant Pot Scalloped Potatoes
- Slice the potatoes into rounds about ¼ an inch thick.
- Add the potatoes to the Instant Pot with the chicken broth.
- Cook for 2 minutes on Manual > High Pressure Cooking
- Open the Instant Pot. Remove the potatoes and place them in a baking dish.
- Hit cancel on the Instant Pot and then Saute.
- Add the garlic to the pot and cook for 1 to 2 minutes.
- Add milk, cream, salt, pepper, and onion powder, 1 cup of cheddar (save ½ cup), the parmesan reggiano, and cream cheese to the pot.
- Stir continuously until the cheese and cream cheese have melted.
- Drizzle the potatoes with the liquid mixture. Sprinkle the remaining cheddar throughout.
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Flavor Ingredients
I also still use cream cheese. The cream cheese makes these potatoes soooooo creamy and of course a little more cheesy!
Another one of my favorite ingredients is parmesan reggiano. It can be expensive. So if you are fine with just using cheddar cheese, by all means... go for it! Feel free to omit the parmesan reggiano. I usually catch it on sale at my local grocer. I buy up a few blocks in bulk and freeze them.
Do You Have to Broil Them
You only need to bake them if you like a crispy melted cheese top. If you have an Instant Pot air fryer crisper lid, you can use that instead!
Can You Make This Ahead of Time?
Yes, you can complete all of the steps up until broiling the dish in the oven. Once you have it prepped, store it in the fridge for up to 24 hours.
Freezer Tips
You can freeze the dish, tightly covered, for up to 3 months. Thaw in the refrigerator overnight. Since this dish is made with dairy, when you reheat it you will notice separation. This is normal.
More Instant Pot Recipes
Instant Pot Broccoli Cheddar Soup
Instant Pot Tuscan Chicken Thighs
Instant Pot Southern Green Beans
Instant Pot Spaghetti Squash Chicken Alfredo
Instant Pot Brisket
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Instant Pot Cheesy Scalloped Potatoes Au Gratin
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 6-7 russet potatoes peeled (about 3 pounds)
- 1 cup low-sodium chicken broth
- 4 oz cream cheese I used reduced fat
- 2 tablespoons heavy whipping cream
- 1 cup milk I used almond
- 1 ½ cup shredded cheddar cheese
- ½ cup shredded parmesan reggiano cheese
- 2 garlic cloves, minced
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 teaspoon chives
Instructions
- Slice the potatoes into rounds about ¼ an inch thick. I used a mandolin.
- Add the potatoes to the Instant Pot with the chicken broth.
- Cook for 2 minutes on Manual > High Pressure Cooking
- While the potatoes cook, prep the remaining ingredients and preheat the oven to broil.
- Spray a baking dish with cooking spray.
- When the Instant Pot indicates it has finished, quick release the steam.
- Open the Instant Pot. Remove the potatoes and place them in the baking dish.
- Hit cancel on the Instant Pot and then Saute.
- Add the garlic to the pot and cook for 1 to 2 minutes.
- Add the milk, cream, salt, pepper, and onion powder, 1 cup of cheddar (save ½ cup), the parmesan reggiano, and cream cheese to the pot.
- Stir continuously until the cheese and cream cheese have melted.
- Drizzle the potatoes with the liquid mixture. Sprinkle the remaining cheddar throughout.
- Broil for 3-4 minutes until the cheese has melted.
- Remove the pan from the oven. Sprinkle the chives throughout.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Denay DeGuzman says
I love making scalloped potatoes, and your recipe is fantastic! I like that you mixed things up by pairing almond milk with heavy whipping cream - what a great idea. 🙂
Trang says
Oh I love scalloped potato, I didn't know it can be made in an instant pot, gotta try!
Jared says
To make a double batch, would you just double everything? I know doubling the liquid for pressure cooking is sometimes a no-no. Would you double the chicken broth or no?
Darlene says
Can you double the recipe in the instapot?
staysnatched says
Yes, you can.
Ann says
It would be so nice if you would add email to your way to share. Thank you!
staysnatched says
I just added it. Thank you for this tip! I hope you share the recipe. 🙂
Jane T. says
Your recipe sounds delicious. We love scalloped potatoes at my house, but I agree with you that baking the potatoes in the oven can make it difficult to determine when they are done. Also, in the oven my cheese sometimes gets curdled and is not smooth, as it should be. I will be trying this soon, since I have recently purchased an Instant Pot (and I love it!). Thanks for the recipe.
Michelle Kyne says
I want to make the potatoes and then have it go to keep warm for about 4 hours. Do you think that will work?
staysnatched says
I've never tried that. I would think the potatoes would soften and potentially fall apart. Since I've never tested it I'm not certain.
Kelli Driscoll says
@Michelle Kyne, I made mine and they stayed in the oven on warm for 2+ hours and trust me, NO ONE complained!
Mariya Lighthill says
I just used my Instant Pot for the 1st time with this recipe and it turned out amazing!! Thank you!!!
staysnatched says
You're welcome! I'm glad you enjoyed it. I hope you try more recipes.
Dawn says
I’m assuming mild cheddar cheese?? Doubling the recipe call for double the liquid?
staysnatched says
Mild or sharp whatever you prefer. You can try doubling the liquid. Drain any excess.
Dawn says
We are making ham for Easter and I was looking for something different and this looks like it is it! I sometimes make scalloped potatoes in the oven but it is hard to judge how long especially while roasting with a ham. This is great because I can put it in the oven for a few after the ham comes out 🙂 I just have to figure out the rolls now. Maybe I can put the potatoes in the oven a little lower of a temp on convection and cook a little longer to melt so I can do the rolls at the same time.
Looking forward to trying this!
staysnatched says
I hope you enjoy it! We love it!
Cassie says
These are delicious! I was wondering though how you got two separate liquid cheeses to pour over, aren't they combined?
staysnatched says
They are. I added additional and adjusted the recipe.
Kelly says
I loved the recipe. Unfortunately I got a burn notice on my potatoes. Has anyone had that problem? My family loved the potatoes..
staysnatched says
Do you have a new model air fryer? I have never gotten the Burn signal on either of the air fryers I own.
Nikki Schmits says
We made these scalloped potatoes tonight in my 6qt IP and I only did 4 potatoes instead of 6-7. I don't think I could've fit anymore in my IP. And even with only 4 potatoes, some of the potatoes were still a tad bit under done. I cut them with a mandolin and only 1/4" thick. I'm going to make sure they are all good and separated in the IP before cooking them next time. Some of them were stuck together I think and that might have been why. The cheese sauce was delicious. I did omit the salt for fear of it being too salty due to the chicken broth but next time I will add salt for sure. Thank you for sharing!
staysnatched says
Thanks for trying the recipe!
Brandi Keller says
I made these for Easter Sunday. They paired well with my ham, were super easy, and tasted like I spent forever in the kitchen! Cooking the potatoes in the broth added the right amount and flavor and the cheese sauce was so rich and flavorful. Definitely a staple in my recipe box now!
staysnatched says
A new staple....yes!
Tami says
Can you substitute gold potatoes for russets and does it change the cooking time
staysnatched says
I've never tried that, but I assume the time will remain the same.
Sandra says
This looks like a easy recipe to make but I don’t have milk today, how can I make it without?
Thanks
Sandra.
staysnatched says
You can use whatever you normally substitute for milk. I never make these without milk.
Tia says
These are the best scalloped potatoes ever!! I have never had fully cooked scalloped potatoes until this recipe. Its creamy and cheesy and delicious. 5/5 would recommend.
staysnatched says
Thank you so much! I'm glad you enjoyed it!
Kimberly says
I have yet to make a Stay Snatched recipe that wasn’t delicious and these potatoes didn’t disappoint! For two reasons, 1. The recipe is delicious...best I’ve ever eaten. 2: I love instant pot recipes. I’m done babysitting things on top of the stove and cleaning multiple dishes. Thanks for another great recipe and if you need a good scalloped potatoes recipe, look no further!
staysnatched says
I'm so glad you enjoyed it! Thank you!
Pamela says
Decided to make these for Easter. I paired them with fried fish and shrimp. My husband and I really enjoyed this recipe. Such a quick flavorful dish! Definitely making them again. Thank you for all the BOMB recipes!!
staysnatched says
You're welcome! I'm so glad you enjoyed it!
Joselyn says
WOW!!! I am always hesitant to try Instapot recipes, frankly because the whole machine intimidates me BUT StaySnatched made the directions clear and easy to follow from beginning to end. I made this dish for Easter Sunday and everyone loved it. The sauce is the perfect consistency and the potatoes really do cook in 2 mins!!! If you are hesitant to try, take a breath, gather your ingredients, and entrust in StaySnatched! 5 stars
staysnatched says
Ha ha! I’m glad it worked.
Shauna says
These reminded me of those boxed scalloped potatoes my mom used to make back in the day, but obviously MUCH more elevated and flavorful. I didn’t have stock so i added chicken better than bouillon to water in the IP and subbed sour cream for heavy cream. These are decadent, even my 4 year old went back for seconds and the pan was scraped clean by day two!
staysnatched says
I love that you modified it and still enjoyed it!
Orvina says
I wanted to make these potatoes for Easter but I decided on potato salad (also a Stay Snatched recipe-delish!!). But I did end of making this recipe towards the end of the week. And it is a delicious as it looks! And I’m honestly floored at how easy it is. I’m always so nervous to use the instant pot even though I’ve had it for almost a year. But seriously if you follow the recipe; it’s a no brainer and so hard to mess up! I read some comments about not having milk on hand and I usually don’t have milk on hand but I used canned milk and came out perfectly!
staysnatched says
I love hearing that it worked with canned milk!
Cassandra P says
These potatoes are so good and so easy to make. I will never make boxed again which I love since I don’t have to worry about all those unnecessary additives. I was amazed how quickly the potatoes cook in the pressure cooker/ Instapot. This will definitely on the menu from now on.
staysnatched says
Once you make these you can't go back!
Crystal Mchughs says
This is five stars lots of happy plates!!! So delicious you always deliver! Thank you!
staysnatched says
You're welcome! Glad you enjoyed it!
Tiffani says
I’m so glad I made this recipe!!!! I needed to use up my unexpected cheddar from Trader Joe’s, and I thought I had Parmesan but it was pecorino, and I needed to use up some creme fraiche too, it was magnificent!!!! This was THE easiest scalloped potato recipe, I will be making this regularly!!!!
staysnatched says
I'm glad to hear you can add it to the rotation!
Leah Annette Minick says
Can I use just regular parmesan?
staysnatched says
Sure, if you want.
iamgenap says
I have never made scalloped potatoes in my life but I love it when my family does! I gave these a shot for my first time try and they were fantastic! I was really worried about tasting the almond milk in it but no issue. These were great and easy! So delish!
staysnatched says
Yay! I love this dish.
Katie says
Brandi! Once again another amazing recipe made this tonight and I have never made scalloped potatoes but your instructions were so clear and easy! It came out delicious. Definitely will be a side staple thank you!
staysnatched says
I'm glad it's become a staple!
Wendy says
This was was first time making scalloped potatoes from scratch and I love the recipe. It was very simple and has a lot of flavor. My family wanted me to make more today. Lol I will definitely be making again. I can’t wait to try your other recipes.
staysnatched says
I hope you enjoy the other recipes!
Hope J says
Thank you for this recipe! I made it as a side dish for Easter dinner. This recipe is so easy to follow. This was only my second time using my instant pot and your recipe instructions are so clear and easy to follow. The potatoes are tender, creamy, cheesy, and basically the perfect side dish. I’ll definitely make it again!
staysnatched says
I'm so glad to hear it!
Hailey Graff says
The EASIEST, the QUICKEST, and the TASTIEST cheesy scalloped potatoes recipe! Altogether was a max of 20 mins - from peeling to fork. Followed the directions exactly and they came out so amazing. What I also found - I can use this recipe for a base and add whatever I’m feeling to it. Added chili powder and paprika for a kick to the cheese sauce and chopped cooked polish sausage just before broil to make an Easter meal. Thanks Brandi!!
staysnatched says
I love that! Glad you enjoyed them.
Coby says
I served these as a side with my Easter dinner, and they did NOT disappoint! The cheese sauce was so creamy, and using the instant pot to cook the potatoes made this a quick dish. I used all cheddar, but next time I think I will use the Parmigiano Reggiano for extra flavor! Great recipe!
staysnatched says
Wonderful! Glad you enjoyed it.
Kelli Driscoll says
Oh my! I made this yesterday for Fathers Day. While the boys cooked for dad (safely out of my kitchen!) I made some veggies and Scalloped Potatoes Au Gratin were a request from my husband. I actually doubled this recipe but only added about 1/4 more of the broth (plus one extra garlic close, because . . . Garlic) and no chives only because I forgot them. It was perfect, and truly, there was just one small scoop left, which someone took home! Guaranteed, this will be the only recipe that I make from here on out. It was delish! Truly the best recipe you will ever make, and so flavorful and easy. Bomb!!!
staysnatched says
Yay! Glad you enjoyed them.
Adriana says
I just made this for dinner and it was such a hit! we kept going back for more. such an easy recipe and i love the idea of using chicken broth to cook the potatoes. so good! thanks for another hit!
staysnatched says
I'm so glad you enjoyed them!
Danielle says
Another top notch recipe! Cheesy, creamy and and delicious! Directions were easy to follow as always. All information you need is included. Thanks for another amazing recipe! Everything I have made is delicious!
Danielle says
Another top notch recipe! Absolutely delicious! Rich and creamy! Thanks for all the information included in the recipe. Every recipe I have made of yours is outstanding!
staysnatched says
Wonderful! I'm so glad you enjoyed it.
Chris Boehm says
Came out terrific. Added to the recipe for a larger batch - everything worked out great.
staysnatched says
I'm glad it worked out!
Shannon says
This recipe is easy to follow and these were SO delicious without being too heavy! For sure adding it to our side dish rotation!
staysnatched says
I'm glad to hear you will add it to the rotation.
Shelley says
Thank you for this recipe! I was interrupted several times while making it, and ended up making mistakes, but it still turned out delicious and my family gives it 6 thumbs up. Will definitely make this again!
staysnatched says
I'm glad the family enjoyed it!