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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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4.94 from 16 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.
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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Recipe Rating




Crystal Mchughs

Saturday 23rd of May 2020

This is five stars lots of happy plates!!! So delicious you always deliver! Thank you!

staysnatched

Sunday 24th of May 2020

You're welcome! Glad you enjoyed it!

Cassandra P

Thursday 21st of May 2020

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

Thursday 21st of May 2020

Once you make these you can't go back!

Orvina

Saturday 18th of April 2020

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

Saturday 18th of April 2020

I love hearing that it worked with canned milk!

Shauna

Friday 17th of April 2020

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

Friday 17th of April 2020

I love that you modified it and still enjoyed it!

Joselyn

Friday 17th of April 2020

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

Friday 17th of April 2020

Ha ha! I’m glad it worked.