Instant Pot Scalloped Potatoes

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

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.

a white plate with scalloped potatoes and a serving spoon

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

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Instant Pot Scalloped Potatoes

Instant Pot Scalloped Potatoes


  • Author: Joanie Simon
  • Total Time: 40 mins
  • Yield: 6 servings 1x

Description

An easy recipe for Instant Pot Scalloped Potatoes with a rich cheese sauce and perfectly cooked potatoes.


Ingredients

Scale
  • 78 small potatoes (2lbs), peeled and sliced 1/4 in thickness
  • 1 cup vegetable broth (I make mine with Better Than Bouillon)
  • 3 tbs heavy cream
  • 1/2 tsp salt
  • 8 oz shredded sharp white cheddar (2 oz reserved for top)
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme

Instructions

  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.
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Category: Side
  • Cuisine: American

Keywords: potatoes, instant pot, scalloped potatoes

    287 Comments
    • Reply MLSSRN

      April 10, 2017, 4:15 pm

      I’m definitely going to try this for easter dinner!

      • Reply Joanie Simon

        April 10, 2017, 10:35 pm

        Awesome! Me, too! Any questions, just holler!

        • Reply Darrell

          April 13, 2017, 7:41 am

          Any advice on doubling the recipe?
          I’m thinking of using a glass 9 x 13″ pan for the broiling part.

        • Reply Megan

          April 15, 2017, 1:36 pm

          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!

          • Reply Joanie Simon

            April 15, 2017, 1:43 pm

            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!!!

          • Reply Holly Owings

            August 7, 2019, 2:13 pm

            I’m all set to cook this as my 3rd try with the instant pot. The last recipe was spicy chicken soup and it was delish. I will let you know how this one works out dor me. I LOVE potatoes

        • Reply Victoria Mahan

          September 26, 2017, 1:22 pm

          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!

          🙂

          • Reply Joanie Simon

            September 27, 2017, 4:04 pm

            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.

            • Christina

              June 27, 2020, 4:57 pm

              Awesome! It was hot out and I didn’t want to heat up the kitchen so I threw it in a tin foil pan and cooked it on the bbq for a bit. I love the broiled top of scalloped potatoes and would have preferred that but I was happy to not heat up my kitchen. Thanks for the recipe!

            • Joanie Simon

              June 28, 2020, 10:13 am

              That’s so awesome to know it works on the BBQ!! Totally understand not wanting to heat up the house this time of year.

        • Reply Laurie Hallenbeck

          December 31, 2017, 1:14 pm

          What do you mean by boiling them 4-6 minutues ? Before you put them in the insta pot?

        • Reply Eric Mayers

          January 17, 2018, 5:00 pm

          I did the potatoes under high pressure. They came out a little soft. Should I have done low pressure?

        • Reply Genevieve

          March 22, 2018, 7:24 pm

          What about doubling this recipe?

        • Reply Genevieve

          March 22, 2018, 7:25 pm

          What about doubling this recipe? I cannot see the reply

          • Reply Joanie Simon

            March 22, 2018, 8:45 pm

            Doubling this recipe works great! The ingredients will all be doubled but keep the timing all the same. It doesn’t need to cook longer.

          • Reply Terence

            January 2, 2021, 1:06 am

            Made this for Thanksgiving; my spouse was skeptical that it would be better than her traditional method of cooking. After the first bite, she was a believer! Two questions: 1. Have you tried making this by cooking the potatoes together with the first 6oz of cheese so that the cheese will melt and mixed with the potatoes while cooked Ng in the IP? If so, what were the results? 2. Any cleaning tips for the IP inner pot that has the cheese cooked onto it? Thanks for the recipe!

            • Joanie Simon

              January 2, 2021, 4:24 pm

              So glad it was a hit! I haven’t tried cooking the cheese with the potatoes but I also would be leery about trying it because it could cause the cheese to separate and become clumpy under the high pressure. But, if ya give it a go, let me know! As for cleaning the pot, I’ve not had issues with the cheese being stuck to the inner pot. By chance once you transferred the potatoes with cheese to the Pyrex that you put the inner pot back into the Instant Pot and it was still in the “warm” or “sautee” mode? That would cause the cheese to continue to cook and I could see that being hard to clean off. I’d make sure the IP was off after the transfer or putting the inner pot in the sink with soap and water to soak to make cleanup after easier. Cheers!

        • Reply Sarah Dowe

          February 27, 2019, 10:45 am

          What size instapot does this recipe call for?

        • Reply Lindsay Mahajerin

          May 18, 2019, 8:51 pm

          Did you use a 6qt instapot for this? Thank you so much for a great recipe!

        • Reply Evelyn

          June 24, 2019, 2:24 pm

          Joanie, I tripled your recipe for a gathering I was going to with my family. To me the 3 X recipe is confusing. It says to use one cup of vegetable broth in with the potatoes. It doesn’t mention the extra 2 cups of vegetable broth but it does say add remaining ingredients to the Instant pot and set on sauté. I added the other 2 cups of the vegetable broth because it does say add remaining ingredients and it was too thin. I then watched your video and it doesn’t even show you doing anything with the 2 cups. Please comment.

          • Reply Joanie Simon

            June 26, 2019, 6:26 am

            Hi! Sorry for the confusion. The video demonstrates the original recipe, not the tripled version of the recipe. When you hit “3x” on the recipe card, it triples the ingredients, so yes, three cups would be used instead of the 1 cup in the original recipe. So, you were correct to use the three cups of broth.

            • Evelyn

              June 26, 2019, 10:01 am

              Joanie, I wanted to reply just to make sure I am doing your recipe correctly. So where it says to use one cup in the beginning in the the Instant (exp 3x) pot with the seasonings etc. do you add the 2 cups of the broth at the end with the cheese? Sorry to be so confused on this the way it’s written. We truly enjoyed the scalloped potatoes at our family gathering. Its a keeper. I would recommend it to all. I did just put in a little bit of thyme though because thyme has a pretty strong flavor. My husband is a picky eater and loved it…everybody loved it. Thanks for being willing to test and share this recipe.

            • Evelyn

              June 26, 2019, 10:04 am

              Joanie, I wanted to reply just to make sure I am doing your recipe correctly. So where it says to use one cup in the beginning in the the Instant (3x) pot with the seasonings etc. do you add the 2 cups of the broth at the end with the cheese? Sorry to be so confused on this the way it’s written. We truly enjoyed the scalloped potatoes at our family gathering. Its a keeper. I would recommend it to all. I did just put in a little bit of thyme though because thyme has a pretty strong flavor. My husband is a picky eater and loved it…everybody loved it. Thanks for being willing to test and share this recipe.

            • Joanie Simon

              June 27, 2019, 1:23 pm

              Go ahead and add the broth at the beginning when cooking the potatoes. When you hit the “3x” on card, it triples the ingredients, but doesn’t change the wording in the text. So sorry that is causing confusion. I’ll see what I can do with the tech to change that feature. Glad you like the recipe!

        • Reply Terri

          September 2, 2019, 10:22 am

          I have a 6 qt. InstantPot. Can I half this recipe? If so, are there any adjustments I need to make, especially liquid?

          • Reply Joanie Simon

            September 3, 2019, 6:14 am

            Hi! I’ve never attempted a half version of the recipe, so I can’t confirm specifically, but in theory, if you halve the ingredients, that should work just fine. You might err a bit more generously on the liquid, though, instead of cutting it exactly in half.

        • Reply Becky Bennett

          April 12, 2020, 1:48 pm

          Can I make it with regular cheddar cheese and chicken broth?

        • Reply Becky B

          April 12, 2020, 1:48 pm

          Can I make it with regular cheddar cheese and chicken broth?

        • Reply Jodi

          May 4, 2020, 8:12 pm

          Can I do this with Whole milk instead?

        • Reply Lisa

          March 28, 2021, 2:02 pm

          One word. SUPERB!

      • Reply D. Polly Pedersen

        October 30, 2018, 3:22 pm

        I cooked the potatoes in Better than Bouillon Chicken Base. I used 1/2 n 1/2 because I had that on hand. Added sliced, cubed cooked ham and a bit of dried mustard to the cheese sauce. It was a hit!! Hubby loved it!! I would have added frozen peas but I had none! Thank you for an easy, yummy dish, perfect for a cold fall night!!

    • Reply Shawna

      April 15, 2017, 10:35 am

      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…

    • Reply Jen

      April 16, 2017, 9:22 pm

      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!! 🙂

      • Reply Joanie Simon

        April 17, 2017, 8:38 am

        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!!

    • Reply shawna

      April 17, 2017, 8:17 am

      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!

      • Reply Joanie Simon

        April 17, 2017, 8:37 am

        This version of the recipe serves about 6, so I would double it and you’d be fine. Enjoy!

        • Reply Christine

          December 18, 2017, 1:22 pm

          Can you double it in one run in the Instant Pot? Or would that be too much? I have the 6-quart, I believe. And would the one minute time still be long enough to cook twice as many potatoes? Or should I up the pressure time to 2 minutes? And do you instant release the pressure or let it naturally release? I’m looking to make this for Christmas, but I need to serve a lot of people!

          • Reply Joanie Simon

            December 18, 2017, 10:58 pm

            Yep. I’ve doubled it before in the 6 quart with no problem. But, don’t increase the time. Keep it all the same, just double the ingredients. I did try to triple it once and it didn’t work. The sauce just wouldn’t set up right. But doubling is great. Definitely quick release the pressure. Natural release will overcook them. I hope you enjoy it!

    • Reply Terry Gardner

      April 18, 2017, 5:56 pm

      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.

    • Reply Paula

      June 7, 2017, 7:04 pm

      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.

      • Reply Joanie Simon

        June 9, 2017, 9:18 pm

        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!

    • Reply Carol

      July 19, 2017, 6:51 pm

      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.

    • Reply Karina

      July 21, 2017, 11:17 am

      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 !!!

    • Reply Kay

      July 28, 2017, 8:21 pm

      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.

    • Reply Sherry

      August 1, 2017, 5:39 am

      You should be able to add cubed ham to this?? Thanks!!

    • Reply Ellbee

      August 7, 2017, 3:51 pm

      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.)

    • Reply Lisa

      August 22, 2017, 7:25 am

      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

    • Reply Bernice

      September 20, 2017, 1:41 pm

      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.

    • Reply Rebecca

      October 9, 2017, 7:41 am

      Any advice on if these are freezable?

    • Reply Tiffany

      October 9, 2017, 10:51 pm

      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.

      • Reply Doug Slager

        December 13, 2020, 12:47 pm

        On our Instant Pot, I just push the saute button again and it goes to high, press it again and it goes to low, next time to normal, etc; it just keeps cycling through.

        I sliced the potatoes at 3/16″ and cooked for 1 minute but they were still a bit crunchy for me. I used small red potatoes, half & half (because that’s what we had), and parmesan cheese because we were out of cheddar. It tasted very good but was a bit salty (just like bullion tends to be saltier than the regular bullion in my experience. Next time I’ll wait 1 more minute before doing the quick release.

        These are very good – grating fresh parmesan over them when serving was delicious too. Will definitely make these again.

        By the way, we have an Instant Pot Mini-Duo and this is the perfect sized recipe for that Instant Pot; most recipes are too “generous” for the Mini.

    • Reply Sue Setordjie

      October 14, 2017, 12:05 pm

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

    • Reply Sue Setordjie

      October 14, 2017, 12:09 pm

      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.

    • Reply Sandy Morris

      October 23, 2017, 2:49 pm

      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.

    • Reply Julie

      October 28, 2017, 2:31 am

      Hi Joanie.
      If I want to omit the cheese, can I just add extra cream? Will that thicken?

    • Reply Diana

      November 5, 2017, 9:02 am

      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?

      • Reply Joanie Simon

        November 9, 2017, 12:29 pm

        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!

    • Reply Beth

      November 6, 2017, 7:27 pm

      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.

    • Reply Renate

      November 11, 2017, 2:33 pm

      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?

    • Reply Jenny Lim

      November 13, 2017, 6:45 am

      Really amazing!!!

    • Reply Lawana

      November 20, 2017, 2:20 pm

      I’ve been looking for a great scalloped potato recipe for my instant pot. Thanks so much for sharing.

    • Reply Jennifer

      December 3, 2017, 5:37 pm

      Hi, these look delicious and I can’t wait to try this out! What kind of potatoes did you use?

    • Reply Greta

      December 4, 2017, 9:40 pm

      Really great! I added minced garlic and used smoked cheddar–yum!!

    • Reply Pattyjo

      December 8, 2017, 5:32 pm

      I want to make this for a lot of people. I have a 6-quart instant pot. if I fill the pot to maximum with potato would I do about 3 or 4 minutes instead of one?

      • Reply Joanie Simon

        December 10, 2017, 11:31 am

        Hi! I have attempted to double and triple this recipe before. Doubling works just fine. Just double the ingredients and keep the timing all the same. But, when I tripled it, the cooking of the potatoes was inconsistent and despite a few attempts, the sauce was always off in terms of texture and coverage of the potatoes. So, if you’re going to make it for a large group, I suggest multiple double batches, if that makes sense. Hope it goes well!

    • Reply Sue

      December 15, 2017, 4:54 am

      These were amazing!I’m a new Instant pot convert and after a trial run today, these are definitely going to be part of Christmas dinner!! Thank you!

    • Reply Casey

      December 22, 2017, 11:43 am

      Do you think I could bake these at 375 for the bubbly crust for a period of time rather than broil? That would help match up the timing with the fish I am making. Thanks for your insight!

      • Reply Joanie Simon

        December 22, 2017, 9:25 pm

        Hi Casey. My concern is if you baked it longer at a lower temp that the potatoes would get too mushy being that they’re cooking longer. But, if you don’t mind the potatoes being softer, it wouldn’t be too much of a problem. Sorry that’s not a straight answer. But, hope you have a wonderful meal!!!

    • Reply Kristie Asher

      December 22, 2017, 7:04 pm

      I’m making these tonight! I use cream cheese & 2 kinds of shredded cheese in my sauce, so I’ll probably adapt the recipe for that part. I’m looking forward to non-mushy potatoes!

    • Reply Christine

      December 22, 2017, 9:27 pm

      Made th we tonight for a trial run before Xmas. They were great! But I have about 20 people to serve so I’m thinking I need to quadruple the recipe. Do you think it best to do it in two sets? So do double th recipe, pressure cook, pour into pan then repeat and pour again into the pan and then refrigerate and/or broil? Also wondering if you can recommend how sharp of cheese to use. I used sharp white cheddar aged 2 years but it seemed like something was missing from the recipe-a bit of flavour somewhere but I can’t put my finger on it. Suggestions would be great.

      • Reply Joanie Simon

        December 24, 2017, 10:16 pm

        Hi Christine. Yep, I’ve tried doubling and then also tripling this recipe. Tripling didn’t work well, but doubling did. Though keep the pressure cooking timing the same. As far as extras to add, I find that the vegetable stock that I use is really flavorful and that helps. But, if you’re looking to add some interesting flavor with another cheese, I’d try a parmesan. Hope it all turns out well. Sorry for the delayed response!

    • Reply Laura Curry

      December 27, 2017, 4:00 pm

      I made this today in my son’s instant pot and it was delicious. I am going to add onions next time but otherwise, it was great.

    • Reply Frank

      December 28, 2017, 5:02 am

      This recipe is great!
      I used 19oz of cooks ham, diced and added to the pot while cooking the potatoes.
      I also used a blend of low moisture part skim mozzarella, mild cheddar and not smoked provolone and omitted the salt, as there was ham in it already.

      Turned out excellent.
      I have never made this dish before, it took about the same time as yours.

      Thanx

    • Reply Jenn

      January 1, 2018, 2:45 pm

      Awesome recipe. I added a pkg of buttermilk ranch seasoning to make ranch potatoes

    • Reply Lesley Schnick

      January 2, 2018, 9:35 am

      This recipe is DELICIOUS! My family loved it. I wanted to use up some of the left over ham from Christmas dinner, so I added it, along with a couple extra splashes of cream to the potatoes and the rest of the ingredients just before putting it into the broiler. This will definitely be a regular, with and without the ham. Thanks for sharing!

    • Reply Jackie

      January 2, 2018, 6:52 pm

      So so good! Best potatoes I’ve ever made! Whole family loved them. Used up the leftover Christmas ham. Several relatives also got insta pots for Christmas and we’re sharing recipes. I’m definitely passing this on to them! Thanks for sharing!

    • Reply Melissa Henderson

      January 3, 2018, 10:38 am

      Do you think these could be frozen? I was thinking I could double the recipe and only broil half. Then layer the remaining half in a foil pan and top with cheese to freeze and cook in the oven at a later time.

      • Reply Joanie Simon

        January 7, 2018, 8:54 am

        Hi Melissa! You could definitely give it a try, though I’ve never done it so I can’t say for sure. But, I can’t imagine it would be too problematic. Hope you enjoy!

    • Reply Serenity Kimball

      January 6, 2018, 5:14 pm

      What is your altitude? I live at 6500 ft and typically have to add time to my pressure cooker but knowing your alttude would help me know how much to adjust it.

    • Reply David R Nibeck

      January 17, 2018, 4:22 pm

      Great recipe! I sauteed some onion and added a cubed ham steak. Substituted sour cream for heavy cream as I didn’t have any. Time was on time. Thank you

    • Reply Jo

      January 22, 2018, 10:07 am

      Can I use red potatoes for this

    • Reply Parie

      January 29, 2018, 4:21 pm

      Thanks for sharing this recipe! I really like this method, it’s so easy and takes so much less time than the recipe I’ve been using. I thought I would share the changes I made to make it dairy-free: vegan cheese and coconut cream instead of heavy cream. I doubled the recipe, but used less than 1/2 the amount of cheese called for. I also prepared this earlier in the day, up to putting it in a dish, then broiled it later. It took a few minutes longer in the oven, but It turned out very well, perfectly creamy & tender, and it tasted so good, no coconut flavor at all. So happy that I found this, thanks!

    • Reply Nettie

      February 3, 2018, 7:08 pm

      Hi Joanie! This was great! I couldn’t believe this was cooked in one minute! Yep! It was! But… I did add sliced onion an garlic to it then PC it! It was amazing! I made the cheese sauce but I only added enough sauce to coat potatoes as I didn’t want a soupy potatoe. It was awesome! I added. Buttered panko n extra cheese to top! Broiled as directed! It was a hit! Will make it again! Thanks sooo much!

    • Reply Suzanne

      February 7, 2018, 9:56 am

      Hi Joanie,

      I had a couple of questions — one which was related to doubling the recipe which was answered and I am going to do that. Second question… I am making this to take to a dinner on Saturday. Should I do all the steps except for the last which is the broiling and I could do that at my friends home? Will they be hot enough if I do it that way? Any advice would be appreciated.

      • Reply Joanie Simon

        February 8, 2018, 8:02 pm

        Yep! Follow the recipe until the very last, then pop it in the broiler for a few minutes right before it’s ready to serve. If you refrigerate it between prepping it and broiling it, you’ll want to keep it in the oven a few minutes longer just because it will be cooking after being cold instead of coming straight out of the Instant Pot. Hope you have a wonderful time on Saturday!

    • Reply Pauline

      February 12, 2018, 4:25 pm

      Hi Joanie;
      Any chance I could use whole milk instead of heavy cream? Don’t keep heavy cream on hand.

    • Reply Sue

      March 3, 2018, 8:25 am

      Could I use chicken broth for this?

    • Reply Chris M

      March 3, 2018, 7:37 pm

      I was very unsure of the one minute pressure cooker time, but it works! Also, I used a mandoline to slice the potatoes, so i had very thin even slices, which worked perfectly. I added chopped ham to the cheese mixture and was thrilled with the results. Thank you!

    • Reply Steven

      March 10, 2018, 11:37 am

      The flavor was absolutely wonderful. I used three different cheeses: the main cheese was 2 year old cheddar, Gruyer, and a little Monterey Jack.

      However, I found the sauce much too runny. I suspect that there was too much liquid left over after cooking the potatoes. I think I followed all of the instructions to the letter. Can you provide a measure for how much liquid to use?

      I will make this again.

    • Reply Julie Lucas

      March 18, 2018, 2:30 pm

      How many minutes on the saute setting and should it be on the seal function all the time?

    • Reply Tom

      March 19, 2018, 4:47 pm

      Used red potatoes (left some skin) and added several slices of onion. Used chicken stock and added a Tbl of butter to the cheese sauce. Was out of thyme so added a sprinkle of Italian seasoning. Came out very good, but the potatoes were on the verge of being a tad mushy – important to do the quick pressure release as soon as the 1 minute is up. Bottom line – a quick and delicious way to enjoy scalloped potatoes.

    • Reply Melissa

      March 25, 2018, 2:07 pm

      Made this today. It was fabulous! Will be a family favorite!

    • Reply Teresa

      March 25, 2018, 4:44 pm

      Made these tonight to go with our ham. Cut the recipe in half (1 pound [4 potatoes]) since it is just the 2 of us. Since this was a last minute addition to dinner, I had to sub yellow cheddar and used half & half instead of heavy cream. Still, they tasted great! Could have used little longer in the broiler, but no big deal there. Thanks for the option for potatoes

    • Reply Nancy Loury

      March 28, 2018, 6:07 pm

      Just to understand
      I would like to double the recipe and prepare it the day before
      So I double the recipe, still cook in the Instant Pot for 1 min
      Make the sauce and add to the potatoes
      Cover in the refrigerator overnight
      Out of the refrigerator for 1hour and add cheese on top and broil???
      Did I miss anything?
      Overnight in frig doesn’t change the flavor??

    • Reply George Burke

      March 29, 2018, 4:27 pm

      I haven’t tried this recipe yet, so I didn’t rate it. However, it looks delicious and I’m going to be trying it in the next few days. My wife used to make scalloped potatoes in the oven and add thinly sliced onion. The onion cooked in the oven. She passed away recently, so I’m doing my own cooking. I recently bought the 8 quart instant pot to make cooking for myself easier.

      Should I put the onions in with the potatoes in the instant pot or cook them separately and add before broiling? I don’t like the second scenario because it makes the recipe more involved. Please let me know what you think.

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    • Reply Nicole Bajema

      March 30, 2018, 7:48 am

      Can I use Whole Milk instead of Heavy Cream?

    • Reply Ron

      April 1, 2018, 4:44 am

      Is it possible to replace the heavy cream with a lactose-free milk? Would you reduce the amount at all? Thank you!

    • Reply Christina Dawson

      April 1, 2018, 3:25 pm

      So, I suppose the most important thing to mention here is that my kids were on spring break the week before Easter the day I intended to try this recipe…
      They ate ALL of my cheddar cheese. Grrr. Seriously didn’t realize it until Easter when everything is closed. Had mozzarella. Hmmmm. Made what I am calling Italian scalloped potatoes. Instead of the thyme I used Oregano and basil. And my mozzarella… Turned out delicious. ?

    • Reply Heather

      April 17, 2018, 1:35 pm

      Made this as the side to prime rib for Easter and it was fantastic!! Super easy and fast! This will be my go to from now on!

    • Reply Kristen Poff

      May 13, 2018, 7:48 am

      Can’t wait to try this recipe! I was planning on doubling the recipe but I have an 8 quart Instant Pot. Does this change any of the timing or the settings? Also, have you weighed the potatoes when you have made it? Would doubling mean 4 pounds of potatoes? Thanks so much!

    • Reply Gail Houser

      August 5, 2018, 3:06 pm

      I love this recipe, have made it several times. now if only the instant post would peal the potatoes 🙂

    • Reply Eleanor Fetter

      August 6, 2018, 9:43 am

      Au gratin means “with cheese.” Scallopped potatoes do NOT have cheese, but au gratin potatoes do. So these are NOT scallopped potatoes, they are au gratin potatoes.

    • Reply Sandy

      September 2, 2018, 4:43 pm

      I know these are going to be fantastic. I just use onions, milk, and flour, and lots of parmesean cheese in the milk mixture as it thickens. So I cant wait to try yours after 40 years of mine. ummmmmm

    • Reply Shazmina

      September 27, 2018, 4:02 pm

      Hello. Would I be able to use chicken broth as I don’t have vegetable broth??
      Thank you in advance

    • Reply Pam

      October 1, 2018, 4:28 pm

      I had a lot of liquid left after cooking for 1 minute in the IP. I would gather I had pretty much 3/4 cup or more left and I measured both the water and weighed the potatoes.

      I’m gathering I should have removed most of the water as my sauce isn’t thickening at all (but tastes great!).

      When I make for Thanksgiving this weekend, how much water should I leave in there? 3 Tbs?

      • Reply Joanie Simon

        October 2, 2018, 11:19 am

        Oh wow! Yeah, I would drain off a bit just so you get a thicker sauce. 1/4 cup left in the pot as most would be my suggestion, though I usually only have a few tablespoons that remain.

    • Reply Gail

      October 6, 2018, 2:16 pm

      I make this often, it is always amazing

    • Reply MD

      October 17, 2018, 2:14 pm

      I don’t know how any liquid can be lost during cooking. If you put 1 cup of stock into the pot you should end up with at least that much after releasing the pressure.
      I halved the recipe in my Instant pot mini to get just enough for two servings. I certainly had to remove 3/4 of the liquid and also added some corn starch to aid thickening. Prior to cooking the potatoes, I sauteed 1/2 cup of white onion. One minute on pressure cook after adding the potatoes to the onion cooked the potatoes to perfection.
      The resulting meal was too salty for my taste so next time I will add no salt (there is plenty in the cheese) and allow each person to add salt to their own taste.
      This recipe is definitely a keeper.
      Now I must search through your other recipes for more delights.

    • Reply D. Polly Pedersen

      October 30, 2018, 3:26 pm

      I cooked the potatoes in Better than Bouillon Chicken Base. I used 1/2 n 1/2 because I had that on hand. Added sliced, cubed cooked ham and a bit of dried mustard to the cheese sauce. It was a hit!! Hubby loved it!! I would have added frozen peas but I had none! Thank you for an easy, yummy dish, perfect for a cold fall night!!

    • Reply Emily

      November 2, 2018, 11:54 am

      Can I use chicken broth instead of vegetable broth?

    • Reply Jan

      November 3, 2018, 5:40 pm

      I read this recipe on the IP FB group while looking for tasty Thanksgiving IP recipes. Made it tonight and found the potatoes did not get done even after 2 times under pressure for a total of 6 mins. After 6 mins I went ahead and made the sauce, finished the recipe directions, including broil. It looked great but unfortunately the potatoes were still crunchy. I used yukon golds, thin sliced on the mandolin. They were not see through thin but the next one up. It is now covered and baking in the oven. What I could taste was delicious, but don’t know what I’m doing wrong. Would more time be the answer or is it because I used a steamer basket? Any suggestion? Thanks, Jan

      • Reply Joanie Simon

        November 5, 2018, 7:55 am

        Hi Jan! I’m so sorry this didn’t work for you. I’m wondering if there was a malfunction with your Instant Pot. I usually don’t use the steamer basket and just put the potatoes straight in, but either way, 6 minutes is a long time and if the pot’s working properly, whether in the basket or in the bottomo of the pot, would turn the potatoes to mush. Did the pot fully seal and build pressure? Was there pressure released when you flipped the pressure valve after the beep went off?

    • Reply Ashley

      November 29, 2018, 2:17 pm

      Hi there Joanie. I just got my Instant Pot and this was the first thing I made in it. I have been making homemade scalloped potatoes with diced ham from a recipe my best friend gave me for years. And so I used your recipe to make them in the Instant Pot but I added some diced onions, ham and Garli Garni (all purpose seasoning). And they were amazing! They were totally different than the homemade scalloped potatoes that I usually make but they were so delicious. Everyone in my family raved about them. And the potatoes were cooked so perfectly…. My mother isn’t a fan of “ham and scallops” but even loved these ones. Thanks so much for sharing these! This is going to be on rotation at my house from now on.

      By the way, I didn’t even read the directions on how to use my Instant Pot and I was able to follow your directions so easily. I just wanted to comment on how easily and thoroughly your directions were.

    • Reply Jenn Dasho

      December 13, 2018, 9:04 pm

      Added ham, thin sliced small onion and peas. Also substituted homemade heavy cream (1tbs butter, melted brought to room temp then whipped with 2tbs milk. Loved it!!!! Doubled recipe for 9×13 except the cream (oops) still perfect. Left overs served warmed up with dollop of sour cream ?

    • Reply Cris Harpel

      December 15, 2018, 6:29 am

      I gotta say, I never comment on these pages, but I had to break my silence for this recipe. This was a spectacular winner!!! This will be in my IP repertoire for years to come. Well done!!! And thanks!!

    • Reply Jennifer

      December 23, 2018, 9:12 pm

      Doubled the recipe but kept the cooking times the same. Excellent recipe! Using that cheese made it so flavourful and I didn’t miss the onions at all!

    • Reply Stacy

      December 25, 2018, 4:53 pm

      Great recipe. Worked great for Christmas dinner. Doubling it is easy. Thanks!

    • Reply Karen

      December 25, 2018, 5:36 pm

      I made this for Christmas dinner it was excellent!!! Thank you!

    • Reply Carol

      December 31, 2018, 9:41 am

      Made a few modifications. Sautéed 1/2 cup finely chopped onions in a tablespoon of butter in the instant pot first, then continued as per the recipe. Very tasty! I will definitely make these again!

    • Reply Cheryl Evans

      January 4, 2019, 4:46 pm

      I admit I was skeptical about one minute….but it worked!! Delicious!! Used non dairy milk instead of the broth.

    • Reply Darlene

      February 2, 2019, 2:10 pm

      Can I 1/2 the recipe and still use the same setting? It’s just two of us.

    • Reply Tracy

      February 8, 2019, 7:36 pm

      I am constitutionally incapable of following a recipe to the letter, so I added bacon and ham. And baked it at 450 degrees in my largest inch cast iron pan. Yummers!

      • Reply Tracy

        February 8, 2019, 7:58 pm

        By the way, I used 5 pounds of potatoes and the potatoes stuck to the bottom of the pot, but they still were perfectly cooked or almost perfectly cooked. I cut them in my cuisinart instead of by hand, so they were thinner. Next time, I am going to use 3 cups of liquid with the potatoes instead of 2. I also sautéed my bacon and onions in my cast iron and then added ham and the potatoes to it. It really did come out good.

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        February 9, 2019, 6:06 pm

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    • Reply Amanda

      February 23, 2019, 12:35 pm

      I want to try making these tonight. Does it has to be sharp white cheddar as all I have right now is the normal cheddar ( block of orange) .. would that be fine to use ?

    • Reply Clare Johnson

      March 30, 2019, 7:48 am

      These are the best. I scored with my father in law. I even slice mushrooms and onions in mine, cook them with the potatoes. Thank you for sharing your talents and recipes

    • Reply Claire Szeto

      April 6, 2019, 7:31 am

      Wonderful recipe – the precise timing for cooking potatoes and how thick the slices need to be are a godsend. Made last night and DH who doesn’t tend to like potato gratin ate 3.5 portions and complained that he ate too much was testament to yum.

      I made a few mods because we don’t eat too much cheese in our household. DH is sensitive to dairy and is also Celiac. I used 1/2 of specified amount, and substitued some kind of Farmer’s Market raw milk cheese and added 1-2 tsps of cornstarch mixed with 1/4 cup of water to the Instapot ‘drippings’ before , cooking then adding the cheese and whisking to smoothness. I also mashed a fresh garlic clove in.

    • Reply KGill

      April 8, 2019, 8:08 pm

      Excellent! I made the recipe as written, but with chicken broth (Better Than Boullion) instead of vegetable broth. I used German yellow potatoes, and they held their shape nicely. This is now my go-to recipe for scalloped potatoes.

    • Reply Blue Jean

      April 10, 2019, 2:29 pm

      They look delish and no doubt they are!!….but scalloped potatoes do not have cheese in them. Shouldn’t you be calling them Augratin Potatoes?

    • Reply Jordyn

      April 14, 2019, 3:42 pm

      I have a regular pressure cooker, not an insta pot. How long should I cook the potatoes?

    • Reply Jr

      April 18, 2019, 4:38 pm

      Will yellow potatoes work ok?

    • Reply Stacy

      April 22, 2019, 10:49 am

      Crazy easy and delicious! I added some chives to the sauce for a bit of taste & color. There wasn’t a drop left in the bowl!

    • Reply Laura

      June 11, 2019, 6:08 pm

      What a great dish! Super easy recipe, turned out perfect. Thank you for sharing!

    • Reply Vida

      July 15, 2019, 8:51 am

      Hello. I cannot wait to try this recipe. I do not have a Pyrex dish and wondered what other suitable dish can be used when broiling? Thank you!

    • Reply Shawn

      August 8, 2019, 6:04 pm

      Had to cook the potatoes a little longer in the instant pot by a couple minutes, used goat cheese, doubled the garlic powder and used coconut milk instead of heavy cream for. GF, cow dairy free version of these AAAMAZING scalloped potatoes.. soooo gooood

    • Reply Laura

      August 18, 2019, 2:06 pm

      Undercooked. Potatoes were still hard. I used a mandolin slicer to slice the potatoes so they were the correct thickness.

    • Reply Leigh

      October 14, 2019, 5:51 am

      I am so glad I found your recipe! This was phenomenal!! Same great taste and 1/4 of the time!! Loved it!! Spot ON!

    • Reply Pete

      December 22, 2019, 2:49 pm

      Made this for Canadian Thanksgiving dinner….and holy heck, did it get rave reviews from family (extended and close)! Being completely honest, I’ve made them the “Olde-Timey” way; years ago, and never thought much about them. Time consuming as all get-out.
      But now, for Christmas 2019, the family all demand this recipe! Darn good thing my better/wiser/sexier/younger half got me the IP last year….she loves everything I make in it.
      I’m going to change it up just a tad, adding onions and partially cooked bacon to the IP. For the topping “POP”, I add grated Parmesan cheese as well. Don’t panic, it gets IP time, then stove time one, then re-heating time for our get-together, so everything is within food safety guidelines. Going to be epic!!

    • Reply rk

      December 23, 2019, 7:52 am

      this recipe is a winner!!! Made it 3 times already. following the instructions exactly. thank you

    • Reply Carol Cowee.

      December 25, 2019, 8:59 pm

      Not good at all. Potatoes dry, sauce nothing…threw recipe away

    • Reply Lisa Wasser

      December 30, 2019, 7:56 am

      I would like to add my leftover ham to this recipe. Would I need to do anything differently?
      Lisa

    • Reply Carrie

      January 7, 2020, 5:40 pm

      Omg they were so good the sharp white cheddar made them taste so good. I think I added to much cheese but they were still delicious. So fast in the insta pot. ❤️❤️❤️❤️❤️

    • Reply james

      January 26, 2020, 8:42 am

      I was taught both by my mother, and the U S. Army ( 1965-1967 ) that scalloped potatoes were made with a roue and mushroom soup and potatoes au – gratin were made with cheese?

    • Reply jamie

      April 13, 2020, 11:13 am

      OMG..best ever..i’ ve made scalloped potatoes the hard way, too soft, too hard, this is perfect. I made a few changes the second time..used guyere cheese, added and few more potatoes, 1 1/2 cup broth..wanted it more juicy…caramelized a 1/4 of an onion with one sliced and smashed clove of garlic on the stove. Then did one layer potatoes, one of the onions 1/2 the cheese sauce, topped with last layer of potatoes with remainder of sauce and topped with the remainder of the cheese..i did broil for 15 minutes (not right at the top) until it bubbled and got brown..yummmmy

    • Reply Amanda

      April 24, 2020, 2:43 pm

      I love this recipe it is so yummy. I made it before long time ago and going to make it tonight

    • Reply Katie

      June 29, 2020, 1:04 am

      I love this recipe it is so yummy!

    • Reply kirian

      January 24, 2021, 6:03 pm

      Omg they were so good the sharp white cheddar made them taste so good. I think I added to much cheese but they were still delicious. So fast in the instant pot. ❤️❤️❤️❤️❤️

    • Reply kirian

      January 24, 2021, 6:05 pm

      Omg they were so good the sharp white cheddar made them taste so good. I think I added to much cheese but they were still delicious. So fast in the instant pot. ❤️❤️❤️❤️❤️
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      Omg they were so good the sharp white cheddar made them taste so good. I think I added to much cheese but they were still delicious. So fast in the instant pot. ❤️❤️
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    • Reply Linda

      March 18, 2021, 9:38 am

      Would this work using chicken broth instead of vegetable broth? That’s all I have on hand.

    • Reply Lorene Rice

      April 5, 2021, 11:52 am

      This recipe is perfect! So much easier than making them with raw potatoes. Make sure you do only cook them for one minute. My first batch I did 2 minutes because I was nervous and they were over cooked. So delicious I will always make them with this recipe! THANK YOU!

    • Reply trenthoward251

      April 26, 2021, 5:06 am

      I was nervous and they were over cooked. So delicious I will always make them with this recipe! THANK YOU!

    • Reply greenatore

      May 3, 2021, 8:48 pm

      love this recipe it is so yummy!

    • Reply toysandgame

      June 22, 2021, 4:22 pm

      we use this pot in our home

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      October 1, 2021, 6:44 pm

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    • Reply Christian Sigouin

      November 5, 2021, 8:43 pm

      Holy snapping a** holes the instant pot scalloped potatoes recipe you have is so frigging awesome! I’ve never eatin better scalloped potatoes in my life! Thank you!

    • Reply Travis

      February 10, 2022, 7:46 pm

      Absolutely perfect! I’ve made this dish now at least 5 times since Christmas! Thank you!!!

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      March 13, 2022, 12:24 pm

      OMG… so good! I made this with substitutions to make it dairy free (Daiya cheddar “cheese” & coconut milk), used gold potatoes, a smashed clove of garlic in the broth for added flavor & it was still delicious! Who knew we could cook scalloped potatoes in under 30 min?

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