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Instant Pot Cheesy Scalloped Potatoes Au Gratin

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.

instant pot scalloped potatoes in a white bowl
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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.

close up of instant pot scalloped potatoes

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.

instant pot scalloped potatoes in a white bowl

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.

close up of instant pot scalloped potatoes

How to Make Instant Pot Scalloped Potatoes

  1. Slice the potatoes into rounds about 1/4 an inch thick.
  2. Add the potatoes to the Instant Pot with the chicken broth.
  3. Cook for 2 minutes on Manual > High Pressure Cooking
  4. Open the Instant Pot. Remove the potatoes and place them in a baking dish.
  5. Hit cancel on the Instant Pot and then Saute.
  6. Add the garlic to the pot and cook for 1 to 2 minutes.
  7. Add milk, cream, salt, pepper, and onion powder, 1 cup of cheddar (save 1/2 cup), the parmesan reggiano, and cream cheese to the pot.
  8. Stir continuously until the cheese and cream cheese have melted.
  9. Drizzle the potatoes with the liquid mixture. Sprinkle the remaining cheddar throughout.
instant pot scalloped potatoes in a white bowl

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.

instant pot scalloped potatoes in a white bowl

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 scalloped potatoes in a pink bowl
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4.93 from 26 votes

Instant Pot Cheesy Scalloped Potatoes Au Gratin

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.
Save this recipe here.
Course dinner, lunch, Side Dish
Cuisine American
Keyword instant pot scalloped potatoes
Prep Time 15 minutes
Cook Time 5 minutes
Instant Pot Come to Pressure 10 minutes
Total Time 30 minutes
Servings 6
Calories 337kcal

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 1/2 cup shredded cheddar cheese
  • 1/2 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 1/4 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 1/2 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

I purchase block cheese and shred it myself using a grater. I do not use pre-shredded cheese because it does not melt as well as block cheese.
Because chicken broth is used to cook the potatoes, I did not use much salt in this recipe. The broth has salt. Use your judgement in how much salt you would like in the dish.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 337kcal | Carbohydrates: 32g | Protein: 16g | Fat: 17g
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Nutrition DataMacros 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.
Recipe Rating




Shelley

Sunday 6th of February 2022

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

Monday 7th of February 2022

I'm glad the family enjoyed it!

Shannon

Saturday 1st of January 2022

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

Saturday 1st of January 2022

I'm glad to hear you will add it to the rotation.

Chris Boehm

Monday 27th of December 2021

Came out terrific. Added to the recipe for a larger batch - everything worked out great.

staysnatched

Tuesday 28th of December 2021

I'm glad it worked out!

Danielle

Wednesday 17th of November 2021

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

Saturday 20th of November 2021

Wonderful! I'm so glad you enjoyed it.

Danielle

Tuesday 16th of November 2021

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!