Instant Pot Scalloped Potatoes

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!

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!

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.

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

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

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

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

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.)

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.

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

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

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.

Really amazing!!!

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

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?

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!

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!

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!

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.

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.

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!

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.

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

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!

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.

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

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

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!

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

What about doubling this recipe?

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

This will be the first try at using the Instant Pot. Can’t wait ? wish me luck ?

Can I use Whole Milk instead of Heavy Cream?

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. ?

Delicious sauce.

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

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

Potatoes don’t freeze well

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!!

Can I use chicken broth instead of vegetable broth?

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

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.

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 ?

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

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.

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

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.

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.