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.
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.
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.
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.
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
- 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
- 7 – 8 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
- 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).
- Instant release the pressure once the timer expires.
- Preheat the oven on BROIL
- 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.
- Add the remaining ingredients (reserving 2 oz of cheese) to the Instant Pot and set to “Saute” and stir until smooth.
- Pour the cheese sauce over the potatoes in the dish and toss to evenly distribute the cheese sauce.
- Top with reserved cheese.
- Broil in the oven for 4 – 6 minutes until the top of the potatoes are bubbly and browned.
- Serve.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Side
- Cuisine: American
Keywords: potatoes, instant pot, scalloped potatoes
April 10, 2017, 4:15 pm
I’m definitely going to try this for easter dinner!
April 10, 2017, 10:35 pm
Awesome! Me, too! Any questions, just holler!
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.
April 13, 2017, 8:00 am
Yep! Works just the same. I gave it a go doubling it on Facebook Live (used a 9×13 oven safe Pyrex) the other night and it came out great! The video is here in case you want to make it with me in real time 🙂 https://www.facebook.com/JoanieSimonMedia/videos/715980755248688/
Happy cooking and let me know how you like it!
August 15, 2021, 4:24 pm
Made this tonight! So easy and fast. We ate it as our main dish as I added Polish sausage and peas. (I’m from Michigan originally and we always had peas in our scalloped potatoes, lol. ) my husband loved it. Definitely will use this when the family comes for the holidays. Thanks!!
★★★★★
August 16, 2021, 8:35 am
Hooray! So glad it was a hit! Definitely one of my favorites <3
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!
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!!!
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
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!
🙂
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.
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!
★★★★★
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.
December 31, 2017, 1:14 pm
What do you mean by boiling them 4-6 minutues ? Before you put them in the insta pot?
December 31, 2017, 2:19 pm
Hi Laurie. Do you mean the instruction to broil? That’s putting them in the oven after they’re cooked in the Instant Pot just to crisp them up and brown them on top. Enjoy!
October 16, 2018, 3:21 pm
She was answering a question for a person who did not have a pressure cooker.
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?
January 23, 2018, 8:36 am
If you’re looking for them to be firmer, then low would be great!
March 22, 2018, 7:24 pm
What about doubling this recipe?
March 22, 2018, 7:25 pm
What about doubling this recipe? I cannot see the reply
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.
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!
★★★★★
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!
February 27, 2019, 10:45 am
What size instapot does this recipe call for?
February 27, 2019, 4:59 pm
I use the DUO Plus 60, but it should work in any size since it’s not a large amount.
April 30, 2024, 6:36 am
the best trigger in market right now
★★★★★
May 18, 2019, 8:51 pm
Did you use a 6qt instapot for this? Thank you so much for a great recipe!
May 20, 2019, 7:34 am
Yep! I did. Did you use something different?
March 14, 2024, 10:03 am
Needs longer cooking time for potatoes
At least 5 minutes.
One mini doesn’t do it.
★★★
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.
★★★★
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.
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.
★★★★★
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.
★★★★★
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!
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?
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.
April 12, 2020, 1:48 pm
Can I make it with regular cheddar cheese and chicken broth?
April 12, 2020, 1:48 pm
Can I make it with regular cheddar cheese and chicken broth?
★★★★★
April 13, 2020, 7:59 am
Hi Becky. I haven’t made this recipe with those substitutions before, but I think they should work just fine. Enjoy!
May 4, 2020, 8:12 pm
Can I do this with Whole milk instead?
★★★★
May 5, 2020, 6:24 pm
Yep! That should substitute well.
March 28, 2021, 2:02 pm
One word. SUPERB!
★★★★★
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!!
★★★★★
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…
April 15, 2017, 1:43 pm
Onions would be wonderful!!
December 26, 2018, 1:22 pm
I used onions, i chopped and added on top of the potatoes before pressure cooking! I recommend using a metal steamer of some sort. Way easier to get out of the pot.
★★★★★
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!! 🙂
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!!
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!
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!
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!
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!
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.
★★★★★
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.
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!
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.
★★★★★
July 20, 2017, 7:44 am
Hi Carol! So glad you liked them! And Tillamook, oooooh, that is the best stuff. I bet it was awesome! Lots of love to you and the hubby <3
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 !!!
★★★★★
July 24, 2017, 11:39 pm
Hooray!!! So glad you liked the recipe! I actually just made this one today and yep, it’s a keeper! Happy cooking to you <3
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.
★★★★★
July 30, 2017, 9:33 pm
That is fantastic! So glad it worked and thanks for letting me know. If I’m in a pinch, I’ll definitely give it a go. Cheers!
August 1, 2017, 5:39 am
You should be able to add cubed ham to this?? Thanks!!
August 3, 2017, 9:40 am
Oooh, that could be a fun addition! If you try it, let me know how it goes!
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.)
August 7, 2017, 3:53 pm
I forgot to add that I used red potatoes and I did not peel them.
August 8, 2017, 7:29 am
So much fun!!!! I had never thought to try red potatoes, but I bet that would be so good! Can’t wait to try out this variation. Lots of love and hugs!
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
★★★★★
August 23, 2017, 1:08 pm
So glad you liked them!!! That makes my day! <3 Hope you're well! Happy Wednesday 🙂
May 12, 2019, 7:37 am
Is it true only 1 minute is needed for pressure cooker? Seems so short to cook them lol
May 13, 2019, 9:05 pm
Yep! Seems crazy, but any longer and they’ll be mush.
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.
★★★★★
September 20, 2017, 4:48 pm
So glad you enjoyed it!! Great idea with the additions. Hope you love your Instant Pot as much as I love mine! Cheers <3
October 9, 2017, 7:41 am
Any advice on if these are freezable?
October 9, 2017, 8:00 am
Unfortunately, this dish wouldn’t freeze well. I haven’t personally tried it before, but I imagine the cheese sauce might become lumpy and separate after freezing.
October 9, 2017, 8:35 am
Okay, thank you!
October 16, 2018, 3:23 pm
Potatoes don’t freeze well
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.
★★★★
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.
★★★★
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.
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.
★★★★★
October 19, 2017, 8:58 am
So glad you like them! I have a friend with Celiacs and this is an easy go-to when we have them over for dinner. Hugs!!!
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.
★★★★★
October 28, 2017, 2:31 am
Hi Joanie.
If I want to omit the cheese, can I just add extra cream? Will that thicken?
October 31, 2017, 12:29 am
Hi Julie,
I’ve never tried it, but because this is a quick style recipe, following the directions as written and omitting cheese, I’m worried would make them too wet and not creamy. You’d need more time in order for the cream to reduce. But I did find a scalloped potato recipe that doesn’t use cheese that sounds great: https://www.epicurious.com/recipes/food/views/gratin-dauphinoise-scalloped-potatoes-395310.
Thanks!
Joanie
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?
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!
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.
★★★★★
November 9, 2017, 12:27 pm
So glad you like them!! Instant Pot to the rescue!!!!
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?
November 13, 2017, 11:04 am
hi! You could try using something like unsweetened almond milk in place of cream, but if they’re dairy free there’s not a good substitute for the cheese that I know of. I know there are faux-cheeses, but in terms of texture and melting, they probably won’t work in quite the same way. If you’re looking to do potatoes but avoid dairy, I have this recipe and it’s great served hot or cold: https://joaniesimon.com/lemon-garlic-bacon-potato-salad/
November 13, 2017, 6:45 am
Really amazing!!!
★★★★★
November 13, 2017, 11:02 am
So glad you liked it!!
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.
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?
December 10, 2017, 11:31 am
I use regular russets, but lots of folks have tried this recipe with red potatoes and yukon golds with success, too.
December 4, 2017, 9:40 pm
Really great! I added minced garlic and used smoked cheddar–yum!!
★★★★★
December 10, 2017, 11:31 am
Such a great idea! Will have to try!
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?
★★★★★
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!
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!
December 17, 2017, 11:50 am
Hooray! So glad you like the recipe. It’s a personal favorite!
October 31, 2023, 4:36 am
greatest flavour i had
★★★★★
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!
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!!!
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!
December 22, 2017, 9:23 pm
Awesome! Let me know how it goes with the sauce. I always love changing up recipes <3
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.
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!
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.
December 29, 2017, 6:08 pm
So glad to hear!
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
★★★★★
January 1, 2018, 2:45 pm
Awesome recipe. I added a pkg of buttermilk ranch seasoning to make ranch potatoes
January 7, 2018, 8:56 am
Oh wow! Now that’s a fantastic idea! I love ranch <3
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!
★★★★★
January 7, 2018, 8:55 am
So glad they were a hit! I’ve heard a few other folks adding ham and loving it. I definitely need to give that a try!
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!
★★★★★
January 7, 2018, 8:55 am
Hooray!!! So glad they were a hit. I love the Instant Pot!!! <3
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.
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!
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.
January 7, 2018, 8:52 am
We’re at 1086 in Phoenix, AZ. Happy cooking!
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
★★★★★
January 22, 2018, 10:07 am
Can I use red potatoes for this
★★★★★
January 23, 2018, 8:35 am
I have never tried it with red potatoes, but I have heard from other people that they work just the same. Cheers!
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!
★★★★★
February 8, 2018, 7:53 pm
Oh wow!!! That is fantastic!!! Thanks for sharing the vegan version! Sounds delish!
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!
February 8, 2018, 7:56 pm
Ooooooohhh!! Love that you added Panko! Genius!!
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.
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!
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.
February 13, 2018, 9:36 pm
Yep! Milk works. Cream makes it a bit richer, but milk still will make the sauce.
February 14, 2018, 7:51 am
Made it last night it was very good and had a nice flavor. We live in our RV and have only a convention oven so broil didn’t Brown the top
March 3, 2018, 8:25 am
Could I use chicken broth for this?
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!
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.
March 18, 2018, 2:30 pm
How many minutes on the saute setting and should it be on the seal function all the time?
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.
March 25, 2018, 2:07 pm
Made this today. It was fabulous! Will be a family favorite!
★★★★★
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
March 29, 2018, 8:08 am
So glad you enjoyed it!!!
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??
March 29, 2018, 8:07 am
Hi Nancy, that’s exactly right! And no, the flavor should stay the same. Hope you enjoy!
March 29, 2018, 2:33 pm
This will be the first try at using the Instant Pot. Can’t wait ? wish me luck ?
March 31, 2018, 8:54 am
Hope it went well!
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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December 10, 2018, 12:56 pm
I saw it done both ways in the comments. Both said it turned out great.
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March 30, 2018, 7:48 am
Can I use Whole Milk instead of Heavy Cream?
March 31, 2018, 8:54 am
Yep! Will work the same <3
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!
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. ?
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!
★★★★★
May 8, 2018, 2:47 pm
Delicious sauce.
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!
May 16, 2018, 7:14 am
Hi! timing and settings will be all the same for 8 quart. And yep, 4lbs would be doubled. Cheers!
July 29, 2018, 7:19 am
Love this recipe!!
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 🙂
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.
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
★★★★★
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
September 28, 2018, 8:27 am
Yep! That would work great, too!
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?
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.
October 6, 2018, 2:16 pm
I make this often, it is always amazing
★★★★★
October 8, 2018, 11:26 am
So glad to hear!!
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.
★★★★
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!!
★★★★★
November 2, 2018, 11:54 am
Can I use chicken broth instead of vegetable broth?
November 2, 2018, 3:08 pm
Sure thing! Will work great, too.
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
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?
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.
★★★★★
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 ?
★★★★★
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!!
★★★★★
December 18, 2018, 6:03 am
So glad to hear! Thanks so much <3
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!
★★★★★
December 25, 2018, 4:53 pm
Great recipe. Worked great for Christmas dinner. Doubling it is easy. Thanks!
★★★★
December 25, 2018, 5:36 pm
I made this for Christmas dinner it was excellent!!! Thank you!
★★★★★
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!
★★★★★
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.
February 2, 2019, 2:10 pm
Can I 1/2 the recipe and still use the same setting? It’s just two of us.
February 3, 2019, 3:51 pm
Yep, the cook times should be the same. I’ve never tried halving it before, but it should work the same. Cheers!
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!
★★★★★
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.
February 9, 2019, 6:05 pm
Oooh, bacon and onions! NIIICEEEEE!!!
February 9, 2019, 6:06 pm
I support free-styling 🙂
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 ?
February 23, 2019, 1:37 pm
Yep, regular cheddar works too!
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
★★★★★
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.
★★★★
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.
★★★★★
April 11, 2019, 5:48 am
So great to hear!!!
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?
April 14, 2019, 3:42 pm
I have a regular pressure cooker, not an insta pot. How long should I cook the potatoes?
April 18, 2019, 4:38 pm
Will yellow potatoes work ok?
April 19, 2019, 5:37 am
I have only ever made this recipe with russet potatoes, but I have heard from others that waxy varieties like red and yellow potatoes work fine, too.
April 13, 2020, 11:18 am
i actually used a combo of red and yellow potatoes because they keep their shape better….sooo good.
★★★★★
April 13, 2020, 8:56 pm
That’s awesome! I love hearing about successful variations on this recipe! So many good options <3
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!
★★★★★
June 11, 2019, 6:08 pm
What a great dish! Super easy recipe, turned out perfect. Thank you for sharing!
★★★★★
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!
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
★★★★★
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.
★
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!
★★★★★
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!!
★★★★★
December 22, 2019, 10:23 pm
That’s AWESOME! So glad you enjoy this recipe as much as we do. And I’m certain that the onions and bacon will rock! Happy holidays and big hugs <3
December 23, 2019, 7:52 am
this recipe is a winner!!! Made it 3 times already. following the instructions exactly. thank you
★★★★★
December 25, 2019, 8:59 pm
Not good at all. Potatoes dry, sauce nothing…threw recipe away
★
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
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. ❤️❤️❤️❤️❤️
★★★★★
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?
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
★★★★★
April 13, 2020, 8:56 pm
Love it! So glad you enjoyed it and that it was easier than the traditional! Yay for the IP!
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
★★★★★
April 25, 2020, 11:14 am
So glad to hear!! It’s a favorite here <3
June 29, 2020, 1:04 am
I love this recipe it is so yummy!
★★★★★
June 29, 2020, 5:59 am
So glad you enjoyed it!!
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. ❤️❤️❤️❤️❤️
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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January 24, 2021, 9:17 pm
Hooray! So glad it was a hit!
January 26, 2021, 10:56 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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★★★★★
February 26, 2021, 5:36 am
I think I added to much cheese but they were still delicious. So fast in the instant pot. ❤️❤️
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March 18, 2021, 9:38 am
Would this work using chicken broth instead of vegetable broth? That’s all I have on hand.
March 18, 2021, 12:59 pm
Yep! Chicken broth works great, too, for adding flavor.
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!
★★★★★
April 5, 2021, 6:38 pm
Hooray! It is pretty wild that it’s only 1 minute. Glad you enjoyed it!!
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!
★★★★★
April 26, 2021, 8:23 am
Hooray!!! Yep! It’s a fine line between melt in your mouth and totally mushy, but that 1 minute is magic!
May 3, 2021, 8:48 pm
love this recipe it is so yummy!
★★★★★
June 22, 2021, 4:22 pm
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★★★★★
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★★★★★
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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!
★★★★★
November 5, 2021, 8:58 pm
Hooray! Definitely a fave here!
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Absolutely perfect! I’ve made this dish now at least 5 times since Christmas! Thank you!!!
★★★★★
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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