Instant Pot Cheesy Scalloped Potatoes
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Scalloped potatoes are always a big hit at our family events. I can’t recall an Easter dinner that didn’t include scalloped potatoes and ham (speaking of ham, did you see this Instant Pot Pineapple Bourbon Glazed Ham?). If you are looking for a quick and easy side dish, whether it’s for Easter or just Tuesday night, give these Instant Pot Cheesy Scalloped Potatoes a try.
Full disclosure, this recipe is not 100% Instant Pot. There is a final pass under the oven broiler to achieve that crispy, golden cheese that the IP just can’t provide.
Get Your Saute On
To begin, slice the potatoes approximately 1/4″ thick, either with a mandolin slicer or a knife. I used the thickest setting on my mandoline slicer. Set the Instant Pot to the Saute function, and turn up to More. Heat the olive oil in the bottom of the pot, and add the bacon (for vegetarian option, omit bacon, and skid to onion and garlic). Cook until begin to brown and crisp. Add the onion and garlic, and cook another minute or two until the onion starts to go translucent.
Cook the Potatoes
Pour in the broth and scrape any brown bits off the bottom of the pot. Turn off the Saute function. Add the garlic powder, onion powder, salt, pepper, and potatoes. Gently stir.
Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for two minutes. If your potatoes are slightly thinner, only cook for one minute.
When the time is up, do a quick pressure release. Once vented, take off the lid, and remove the potatoes using a slotted spoon. Transfer into an 8×8 inch (or similar) oven-safe pan. Leave the liquid in the bottom of the instant pot.
Make the Sauce
Turn the Saute function on to Normal. To the reserved liquid in the bottom of the pot, add 1 1/2 cups of cheese, cream, and nutmeg. I used a medium cheddar, but you could use any cheese, or combination of cheeses, that you like. Stir until cheese is fully melted and incorporated. Turn off Saute.
Finishing Touches
Turn the oven on to broil. Pour the sauce over the pan of potatoes, making sure all of the potatoes are coated. Add the remaining cup of cheese to the top. Place the potatoes on a rack approx 6″ from the broiler. Broil until bubbling and golden on top.
If desired, serve the Instant Pot Cheesy Scalloped Potatoes with a dollop of sour cream and sprinkle of chives, or just enjoy as is!
Instant Pot Cheesy Scalloped Potatoes
Equipment
- Instant Pot
- Oven-safe pan
Ingredients
- 2 tsp olive oil
- 2 lbs potatoes sliced 1/4" thick
- 2 slices bacon chopped (optional)
- 1/2 tsp garlic minced
- 1 small onion sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 cup vegetable broth (or chicken broth)
- 2 1/2 cups cheese divided
- 1/4 cup heavy cream
- 1/4 tsp ground nutmeg
Instructions
- Turn on the Instant Pot to Saute, and increase heat to More. Heat the oil in the bottom of the pot and add bacon (if using). Cook until starting to brown and crisp.
- Add the onion and garlic, and saute until the onion begins to go translucent. Deglaze the pot with the broth, scraping any bits off the bottom. Turn off the Saute function.
- Add the garlic powder, onion powder, salt, pepper, and potatoes. Stir gently to mix in spices.
- Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for two minutes. For thinner potatoes reduce time to one minute.
- When time is up, do a quick release. When venting is complete, remove the lid and transfer the potatoes to an oven-safe pan (approx 8x8 inches) using a slotted spoon. Leave the liquid in the bottom of the Instant Pot. Preheat the oven broiler.
- Turn the Instant Pot to Normal Saute mode. To the reserved liquid, add 1 1/2 cups of the cheese, the cream, and the nutmeg. Heat and stir until cheese is melted and combined.
- Pour the sauce over the potatoes, making sure they are all coated. Top with remaining cup of cheese. Broil for approximately 2-5 minutes, until cheese is bubbling and golden. Keep an eye on it as it could quickly burn. Remove from oven and enjoy!
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