The perfect creamy and cheesy side to go with all of your meat dishes. These instant pot scalloped potatoes are very easy to make and take very little time. You can make this dish for any dinner, even thanksgiving dinner!

This type of dish is very common in French and German cuisine. If you have never made it before, don’t worry! This dish is simple, and the instructions below will help you make it in no time!

Instant Pot Scalloped Potatoes Ingredients;

The ingredients you will need for this recipe are very easy to find anywhere, you might even have them at home already!

3 pounds of potatoes
1 cup broth of choice
½ teaspoon salt
½ teaspoon pepper
½ teaspoon oregano
1 teaspoon garlic powder
4 cloves of garlic
1 cup heavy cream
2 cups of cheddar cheese

HOW TO MAKE INSTANT POT SCALLOPED POTATOES

Step 1: Preheat oven to 180 degrees Celsius, 350 Fahrenheit. Wash, peel, and slice potatoes into thin slices. A mandolin works best but you could also achieve this using a sharp knife.

Step 2: Place potatoes, salt, pepper, garlic powder, oregano, and broth into the instant pot. Cook on high pressure for 1 minute, followed by 3 minutes on natural pressure release.

Step 3: Remove potatoes and add cream and garlic into the pot on Sautee mode. Cook for a few minutes then turns off the instant pot. Add the 1 ½ cup of cheese into the instant pot and mix until thoroughly combined.

Step 4: Layer the potatoes into an oven-safe dish.

Step 5: Layer the creamy sauce on top of the potato layers. Add a layer of cheese and repeat the entire process one more time, ending with a layer of cheese. Bake for 15 minutes or until golden.

CAN I MAKE SCALLOPED POTATOES AHEAD OF TIME?

Yes, you can make it and bake it at a later time right before you want to serve it. (Not more than one day before)

HOW DO YOU FIX WATERY SCALLOPED POTATOES?

It’s a lot harder to fix watery scalloped potatoes than preventing it.

To prevent a watery dish, make sure that your sauce is thick. If you need to increase the thickness of the sauce, you can add more cheese and cook on low until the sauce reduces.

WHAT TO SERVE WITH INSTANT POT SCALLOPED POTATOES?

This dish is delicious with meat and goes great as a side to a steak. You could also mix cooked minced meat at step 4 for a delicious meat and potato casserole.

TIPS FOR PERFECT SCALLOPED POTATOES:

Make sure potatoes are cooked through before going into the oven.
Do not leave potatoes for too long on natural pressure release, they will turn into mush if you do.
If your cheese is salty, go light on the salt.
Keep an eye on the oven to avoid the potatoes from burning.

OTHER RECIPES YOU MIGHT ENJOY

Instant Pot Scalloped Potatoes

5 from 1 vote

Print Save Rate

Course: Main Course

Cuisine: American

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings:

Ingredients

3 pounds potatoes
1 cup broth of choice
½ teaspoon salt
½ teaspoon pepper
½ teaspoon oregano
1 teaspoon garlic powder
4 cloves of garlic
1 cup heavy cream
2 cups of cheddar cheese

Instructions

Pre-heat oven to 180 degrees Celsius, 350 Fahrenheit. Wash, peel, and slice potatoes into thin slices. A mandolin works best but you could also achieve this using a sharp knife.
Place potatoes, salt, pepper, garlic powder, oregano, and broth into the instant pot. Cook on high pressure for 1 minute, followed by 3 minutes on natural pressure release.
Remove potatoes and add cream and garlic into the pot on Sautee mode. Cook for a few minutes then turns off the instant pot. Add the 1 ½ cup of cheese into the instant pot and mix until thoroughly combined.
Layer the potatoes into an oven-safe dish.
Layer the creamy sauce on top of the potato layers. Add a layer of cheese and repeat the entire process one more time, ending with a layer of cheese. Bake for 15 minutes or until golden

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