These Instant Pot Scalloped Potatoes are easier than any scalloped potatoes that I have ever made previously.

Instant Pot Scalloped Potatoes

I am a potato lover to the extreme. I once received a potato as a Christmas gift.  So, to say my devotion runs deep would be accurate.

The Perfect Scalloped Potatoes

I grew up on boxed scalloped potatoes, aka “au gratin” if we’re being French about it.  They were on a fairly regular rotation as a side dish.  So, when I grew up and started making scalloped potatoes for myself from scratch, I discovered that they can be tricky to execute perfectly.  For me, it’s important for the potatoes to be soft, but still hold their sliced form.  I like them to have a healthy dose of cheese sauce, but not turn into potato soup.  This recipe for Instant Pot Scalloped Potatoes takes out all of the guess work and gives you the best scalloped potatoes I can personally recall.

Instant Pot Scalloped Potatoes

The Instant Pot

The Instant Pot is what makes this recipe work.  You could also do this in a standard pressure cooker.  But, don’t think about trying it in the slow cooker.  You will end up with gummy mashed potatoes, best suited for wall caulk.

The most laborious part of this recipe is simply preparing the potatoes.  Be sure to wash them, peel them and slice them.  It is important how thinly you slice them.  Don’t go paper thin.  I suggest somewhere in the neighborhood of 1/4 inch to 1/3 inch.  That’s the right thickness for them to retain their sliced form through the cooking process, but become soft enough to melt in your mouth.

Instant Pot Scalloped Potatoes

Then, all you need is one minute (yes, one minute!) on the Instant Pot on the manual pressure cook setting.  1 minute, plus the time to heat up and to instant release the pressure and the potatoes are cooked.  No messing with testing them with a fork monitoring the stove.  After multiple rounds of testing, 1 minute with 1/4 inch thick potatoes and they’re perfect.

Instant Pot Scalloped Potatoes

Then, remove the potatoes to a pie plate or other pyrex dish, leaving any reserved juices and little bits of potatoes in the Instant Pot.  Toss in the remaining ingredients to the Pot, reserving some of the cheese for topping off the final dish, and stir until mostly smooth.  Next, pour all of that cheesy sauce over the potatoes in the pie dish and push the potatoes around to evenly distribute the sauce.  Sprinkle the remaining cheese over the top and broil it in the oven for 6 to 10 minutes, or until you get that beautiful bubbly browned cheese effect.

Instant Pot Scalloped Potatoes

If you want to prep these a day ahead of time, I suggest preparing them up until the point of broiling them.  But, instead of broiling, cover the dish and refrigerate.  Then, an hour before you want to serve them, take them out of the fridge to let the chill come off of them.  Then heat your oven to 350 and bake for 12 minutes, then turn to broil and let them go until the top is nice and bubbly brown (approx 5 minutes).

The Recipe

4.9 from 11 reviews
Instant Pot Scalloped Potatoes
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
An easy recipe for Instant Pot Scalloped Potatoes with a rich cheese sauce and perfectly cooked potatoes.
  • 7 - 8 small potatoes (2lbs), peeled and sliced ¼ in thickness
  • 1 cup vegetable broth (I make mine with Better Than Bouillon)
  • 3 tbs heavy cream
  • ½ tsp salt
  • 8 oz shredded sharp white cheddar (2 oz reserved for top)
  • ¼ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  1. Place sliced potatoes into the Instant Pot with 1 cup of vegetable broth and cook on the manual pressure cooker setting for 1 minute. (standard pressure cookers, 1 minute on HIGH).
  2. Instant release the pressure once the timer expires.
  3. Preheat the oven on BROIL
  4. Transfer the potatoes from the Instant Pot to a pie plate or other oven-safe dish leaving any cooking liquids in the Instant Pot. *There will not be a lot of liquid in there, but what does remain should be enough.
  5. Add the remaining ingredients (reserving 2 oz of cheese) to the Instant Pot and set to "Saute" and stir until smooth.
  6. Pour the cheese sauce over the potatoes in the dish and toss to evenly distribute the cheese sauce.
  7. Top with reserved cheese.
  8. Broil in the oven for 4 - 6 minutes until the top of the potatoes are bubbly and browned.
  9. Serve.

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      • These look wonderful, along with all your recipes. If I do not have a pressure cooker, how long would I boil or steam the potatoes? Thank you!

        • Thank you! I would recommend boiling the sliced potatoes for 4 to 6 minutes (until fork tender, but not falling apart), though you’ll probably need more than 2 cups of liquid to submerge them. Then, for the sauce,drain off most of the liquid, just reserving 3 Tbs of the liquid (it’s important that it’s the liquid that cooked the potatoes because the starches from the taters will help thicken the sauce) in the pot and then rock and roll as per the rest of the recipe from there. Let me know if you’ve got questions! They’re tasty! <3 Happy Easter, lady!!!

      • Hi. I’m greatly looking forward to trying this recipe. I was wondering could I double or even triple this recipe? If so, would the times change or just the ingredients? Thank you!


        • I hope you love it! I have doubled it with absolute success. Keep the times the same and just double the ingredients and you’ll be good to go. But, I did try to triple it once and it just wasn’t quite as magical. The potatoes were unevenly cooked and the sauce didn’t cover in the same way.

  • Can onions be added? I love onions in mine. I’ve never tried it in the instant pot, just usually the labor of love using the oven…

  • Thanks….these were awesome! Saved me a ton of time and they were delicious. I spent a lot of time after dinner answering the same question with…….yes, only one minute!! 🙂

    • So glad you liked it! Woot woot!! And yep, 1 minute is perfect, right? I tried it with 2 minutes and they were just too mushy for my taste. Hope you had a happy Easter and thanks for letting me know it went well!!

  • curious how many people this served? it looks delicious and i can’t wait to make it, but i need to serve about 15 people. thanks!

  • We have a new family favorite! I made this recipe, using my Instapot and doubled it for Easter family meal and ran out! Everybody wanted seconds. My son and grandson said they will never eat Au Gratin’s from a box again. Thank you so much for this excellent recipe.

  • Could you tell me how many pounds of potatoes you use? We made the recipe and loved the final product but had to improvise a little. We only had baking potatoes in house and evidently our 4 baking potatoes were larger than the 7-8 medium. Our potatoes scorched and had no liquid left. Size can be quite relative I suppose on the person looking at them so if I had pounds that would be a great help. Thanks for the great recipe and look forward to making it again.

    • So sorry for steering you wrong! I believe it should be about 2 pounds of potatoes, though I’ll definitely whip out the scale next time I made this recipe just to confirm it. But, certainly doesn’t hurt to add extra water to the pressure cooker and then strain off the excess just to be safe. But, definitely, I was planning to do this one as a video coming up soon, so I’ll confirm for sure the exact weights. Thanks so much and happy cooking!

  • I made these tonight. I didn’t have white cheddar so I used Tillamook cheddar. Hubby gave then two thumbs up. So easy and very 😋. Thanks for the recipe.

  • Oh my goodness – I just made this and it is absolutely gorgeous!!! The potatoes are so creamy and the taste – YUM! Thank you so much for the recipe !!!

  • Tonight I found that Evaporated Milk works just as well as heavy cream (I never have that on hand.) My husband is so happy I found this recipe and I love that there are no “weird” ingredients in it.

  • I made this tonight with cubed ham, it’s delicious!! I added the ham in with the potatoes. Other than that I followed the recipe exactly and I can’t believe all the years I wasted making scalloped potatoes with ham the old way! Thank you so much for this awesome recipe! (For some reason I am not able to rate the recipe. I would give it 5 stars if I could.)

  • Where have you been all my life???? These came out perfect. It definately will be how i cook them from now on…can’t wait to try more of your recipes….thank you thank you

  • I am new at Instant Pot cooking. I made the Instant Pot Scalloped Potatoes for lunch today. It was easy to put together and the taste was wonderful. I put in some onions and left over ham during the “Saute” setting. My husband really liked it and we have enough left over for another meal.

  • I don’t know what I’m doing with cooking let alone this Instant Pot, so I found your video very helpful. We had 4 adults and 2 kids in my Thanksgiving dinner and there wasn’t quite enough scalloped potatoes for us. If I make it again I’ll double up the recipe. I also needed more cheese and cream for this. The Instant Pot was just too hot on sauté, so I will do that in a normal pot next time. Unless I can turn the temp down somehow but I couldn’t figure that out at the time. Aside from that it was very yummy. Is there another liquid I could use rather than veg stock? I prefer the taste of cheesier creamy scalloped potatoes recipe I normally use.

  • These scallop potatoes are GREAT!! My son has Celiacs Disease and these are perfect. No extra mystery ingredients. Just good stuff.

  • It’s 5 STARS. These scallop potatoes are GREAT!! My son has Celiacs Disease and these are perfect. No extra mystery ingredients. Just good stuff.

  • I added 1/2 cup chopped onion and some cubed ham to the potatoes. Recipe is a keeper. It usually takes about 2 1/2 hours to make my traditional scalloped potatoes and ham. This took less than an hour.

  • Hi Joanie. Your recipe sounds awesome! Question. Can you make the scalloped potatoes with corn starch instead of flour? I have family with gluten issues. Also can I make this recipe a day ahead and reheat in the instant pot?

    • Hi Diana. Great news is that there is no flour in this recipe so no need for any substitutions. As long as your vegetable stock is gluten free, this is a gluten free dish without making any changes. As for making it ahead, if you scroll to the end of the post, just above the recipe, you’ll see my make-ahead instructions. Enjoy!

  • This was so easy! When I was a kid, my mom always said scalloped potatoes were too much work for an everyday meal. With your recipe, there is no need to save scalloped potatoes for a special occasion. Thank you for this easy to follow recipe for a new favorite.

  • Would I be able to make this without heavy cream? I have a family member that can’t have dairy. Is there something I could use as a substitute?

Hi! I’m Joanie.

I'm a pro food photographer living in Phoenix, AZ with my hubby and two little dudes. Join me on YouTube for photography and cooking tutorials.