Master the art of making decadent au gratin Instant Pot scalloped potatoes, whether from scratch or using a convenient boxed mix. This recipe delivers a perfectly cheesy, creamy side dish that’s ideal for any dinner, especially during busy holidays. It’s also fully compatible with your Ninja Foodi pressure cooker, ensuring a rich, cheesy sauce every time.
Effortless Instant Pot Scalloped Potatoes: Your Go-To Holiday Side
As the holiday season approaches, freeing up oven space becomes a culinary quest. Our easy Instant Pot recipes are designed to complement your main dishes without tying up your conventional oven. These savory, cheesy scalloped potatoes are a timeless favorite, gracing tables at Easter, Thanksgiving, and Christmas dinner with their comforting presence.
Imagine layers upon layers of thinly sliced potatoes enveloped in a velvety, cheesy sauce, all prepared quickly in your multi-cooker pressure cooker. This method not only saves precious oven real estate but also guarantees consistently tender potatoes infused with rich flavor. Whether you’re using an Instant Pot, Crockpot Express, or Ninja Foodi, this recipe is a game-changer.
For more festive inspiration, we’ve compiled a comprehensive guide to Instant Pot Thanksgiving recipes, which are equally perfect for Christmas Day celebrations. You’ll find a variety of holiday favorites, including this irresistible scalloped potato dish.
The Pot-in-Pot Method for Perfect Pressure Cooker Scalloped Potatoes
For this recipe, we employ the “pot-in-pot” technique, which is crucial for achieving perfectly cooked, never-burnt potatoes in your Instant Pot. While we call them Instant Pot scalloped potatoes, you might also know them as au gratin potatoes – they are essentially the same delicious concept! This versatile dish is fantastic for holiday feasts, but don’t limit it to special occasions. You can even transform leftovers into a hearty ham and potatoes casserole by adding diced ham.
Key Ingredients for Homemade Scalloped Potatoes
Crafting the perfect Instant Pot scalloped potatoes begins with selecting quality ingredients. Here’s a breakdown of what you’ll need and why:
- Potatoes: Thin slices are paramount for quick and even cooking. We highly recommend using Yukon Gold or Russet potatoes. Yukon Golds offer a naturally buttery flavor and creamy texture when cooked, while Russets become delightfully fluffy. Aim for uniform 1/16-inch slices for the best results, easily achieved with a mandoline slicer. This consistency is also key for other potato dishes like our Instant Pot diced potatoes.
- Butter: Salted butter enhances the overall flavor. Kerrygold is a premium choice known for its rich taste. If you require a dairy-free alternative, a good quality plant-based butter will work just as well.
- Cheddar Cheese: Lots of shredded cheddar cheese is essential for that signature cheesy sauce. While any variety will be delicious, incorporating at least half sharp cheddar will provide a deeper, more robust cheese flavor that truly stands out. Freshly shredded cheese melts better and creates a smoother sauce than pre-shredded varieties.
- Chicken Broth: Do not substitute water for chicken broth! The broth adds a significant depth of savory flavor that water simply cannot replicate, elevating your sauce from good to extraordinary. For a vegetarian option, vegetable broth works beautifully.
- All-Purpose Flour: Flour acts as the thickening agent for our creamy sauce, ensuring it coats every potato slice beautifully.
- Salt and Pepper: These basic seasonings are fundamental. Adjust quantities to your personal preference, ensuring the dish is perfectly seasoned.
- Whole Fat Milk: For the creamiest, most luxurious sauce, whole fat milk or even heavy cream is superior to reduced-fat milk. The higher fat content contributes to a richer mouthfeel and prevents a watery sauce.
For the pot-in-pot method, a 1.5-quart glass or oven-safe bowl is ideal for a standard Instant Pot. If you have an 8-quart pressure cooker, you might be able to use a slightly larger bowl to accommodate more servings.
Remember, the pot-in-pot method is critical for preventing burning and achieving the correct texture in pressure-cooked scalloped potatoes. If you prefer a slower cooking process, we also have a fantastic recipe for slow cooker scalloped potatoes, though it takes considerably longer. The choice is yours!
Customizing Your Scalloped Potatoes
Dietary restrictions don’t mean you have to miss out on this delicious side dish. Dairy-free scalloped potatoes are entirely possible! For lactose-free options, we recommend exploring products from brands like Daiya, which offer excellent dairy-free cheeses and butter alternatives that melt well and provide a similar creamy texture.
Instant Pot Boxed Scalloped Potatoes: A Time-Saving Alternative
Even if you’re short on time, you can still enjoy cheesy scalloped potatoes using your Instant Pot. Boxed mixes offer a convenient shortcut. We suggest using a double box with two bags for a generous serving.
Simply follow the liquid instructions on your specific boxed mix. Incorporate the included cheese packets and stir thoroughly. Dot the top with sliced butter for added richness. Secure the lid of your pressure cooker, ensuring the steam valve is sealed. Cook on high pressure for 5 minutes, then perform a quick release. Once the lid is lifted, give the potatoes a good stir and let them sit for 5 minutes to thicken to perfection.
The Unbeatable Benefits of Pressure Cooker Scalloped Potatoes
There are numerous reasons why pressure cooker scalloped potatoes should be a staple in your kitchen, especially during busy periods:
- Free Up Your Oven: This is arguably the biggest advantage, particularly during the holiday season when your oven is often overflowing with roasts, casseroles, and baked goods. Using your Instant Pot for one or more side dishes, like this one, dramatically reduces oven congestion.
- Maintain Ideal Serving Temperature: Many of your beloved holiday sides, such as our Instant Pot corn casserole, can be cooked and then kept warm in the Instant Pot for an extended period. Once cooking is complete, simply switch to the “Keep Warm” function, and your potatoes will stay perfectly hot until everything else is ready to serve.
- Exceptional Time Savings: Beyond just side dishes, many main courses can be prepared in a fraction of the time in a pressure cooker. For example, our recent Instant Pot ham recipe cooks incredibly fast, allowing you to focus on other aspects of your meal prep.
- Consistent Results: Pressure cooking ensures that potatoes are cooked through evenly and become wonderfully tender without becoming mushy, yielding consistently perfect results every time.
Achieving Golden Perfection: Cooking Time and Browning Options
The total cooking time for perfectly tender, sliced potatoes in a Ninja Foodi, including natural release, is about 30 minutes. This allows for ample time to melt a bit more cheddar on top at the end, if desired, creating that irresistible gooey and cheesy finish everyone loves!
While the pressure cooker yields wonderfully tender potatoes, achieving a golden-brown, crispy top requires an extra step. This is especially useful when your oven is occupied, providing a great alternative to baking at 350°F.
Here are a few excellent options for browning your Instant Pot scalloped potatoes:
- Instant Pot CrispLid: For Instant Pot users, a CrispLid attachment transforms your pressure cooker into an air fryer. Simply attach the CrispLid and set it to 400°F for a few minutes until the cheese is bubbly and golden.
- Ninja Foodi Crisp Lid: If you’re making Ninja Foodi scalloped potatoes, you already have the integrated crisp lid! Use this function at 400°F for 4-5 minutes, or until the top reaches your desired level of golden crispness.
- Oven Broiler: If your oven is available for a few minutes, carefully transfer the contents of your oven-safe bowl to a broiler-safe dish (if it isn’t already one). Place it under your broiler for just a few minutes, keeping a close eye on it to prevent burning, until the top is beautifully browned.
To ensure even cooking and a delightful texture, slice your potatoes thinly and uniformly. You’ll layer these thin slices with your homemade roux (a thickening agent made from butter and flour) and half of your shredded cheese. The remaining cheese is reserved for the very top, creating a final, luxurious cheesy crust.
Cooking timing works best with Yukon Gold potatoes due to their inherent creaminess. Russet potatoes may require a slight increase in cooking time to reach optimal tenderness. While a quick release is tempting, a natural release is crucial for tender potatoes, allowing them to gently finish cooking in the residual heat. After the pot reaches pressure, cook for 25 minutes, followed by a 10-minute natural release before quick-releasing any remaining pressure. For another quick side, our Instant Pot cranberry sauce cooks in just one minute!
Instant Pot Scalloped Potatoes Recipe
Justine
15 mins
14 mins
40 mins
8
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Print Recipe
Equipment
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1 pressure cooker
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1 1.5 quart glass bowl (if making homemade)
Ingredients
- 3 tbsp butter, melted
- 1 tsp salt
- 1/2 tsp pepper
- 2.5 tbsp flour, all purpose
- 1.5 cup milk, whole milk
- 4 medium potatoes, peeled, sliced into 1/16″ pieces (Yukon Gold recommended)
- 2 cup cheese, white cheddar, shredded (reserve 1/2 cup for topping)
- 1/4 cup chicken broth, or vegetable broth (optional, for thinning sauce)
Instructions
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Homemade Instant Pot Scalloped Potatoes: Peel and thinly slice your potatoes. For the best and most consistent results, use a mandoline slicer to achieve uniform 1/16-inch thick pieces.
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In a small bowl, whisk together the flour, salt, and pepper until thoroughly combined and smooth. Gradually add the melted butter, then slowly whisk in the milk and chicken broth (if using) until the mixture is completely free of lumps. This creates your rich, creamy sauce base.
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Prepare a bowl that fits comfortably inside your pressure cooker (the 1.5-quart oven-safe bowl mentioned earlier works perfectly). Begin layering your ingredients: start with a thin layer of the broth mixture at the bottom, followed by a layer of sliced potatoes, then more liquid mixture, and finally, a sprinkle of shredded cheese. Continue repeating these layers until you’ve almost reached the top of the bowl, leaving a small amount of space for bubbling during cooking. The final layer on top should be potatoes.
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Pour 1.5 cups of water into the inner pot of your pressure cooker. Place a trivet or steamer rack into the inner pot. Carefully lower your layered bowl onto the trivet. Secure the pressure cooker lid and ensure the steam release valve is set to “Sealing.”
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Set your pressure cooker to High Pressure for 25 minutes. Once the cooking cycle is complete, allow a natural pressure release for 10 minutes. After 10 minutes, carefully quick-release any remaining pressure before opening the lid.
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For an extra ooey-gooey cheesiness and a beautiful golden-brown top, sprinkle the remaining 1/2 cup of cheese over the potatoes. Then, choose one of the following methods to brown the top:
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Option A (Oven Broiler): Carefully place the bowl under your oven’s broiler for a few minutes until the cheese is melted and browned. Watch closely to prevent burning. Option B (Ninja Foodi Air Crisp Lid): Close the air crisp lid on your Ninja Foodi and set it to 400°F for 4-5 minutes, or until golden brown. Option C (Instant Pot CrispLid): If you have an Instant Pot CrispLid, attach it and set to 400°F for 4-5 minutes, or until the top is browned and crispy.
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Boxed Scalloped Potatoes in Instant Pot: Use a double box with 2 bags. Follow the liquid instructions on the box. Sprinkle in the cheese packets and stir well. Place sliced butter on top. Lock the lid and seal the steam valve. Set to high pressure for 5 minutes with a quick release. Lift the lid, stir, and let sit for 5 minutes to thicken.
Nutrition
Calories: 250kcal,
Carbohydrates: 18g,
Protein: 12g,
Fat: 15g,
Saturated Fat: 10g,
Cholesterol: 46mg,
Sodium: 561mg,
Potassium: 534mg,
Fiber: 3g,
Sugar: 2g,
Vitamin A: 488IU,
Vitamin C: 13mg,
Calcium: 289mg,
Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Side Dish
American
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Once you’ve tried this incredible recipe, you’ll likely want to explore more Instant Pot Thanksgiving side dishes! Remember to add that extra 1/2 cup of cheese on top before browning to achieve a truly ooey-gooey, decadent finish. This printable recipe for Instant Pot au gratin potatoes is your secret weapon for stress-free, delicious meals.
Frequently Asked Questions About Scalloped Potatoes
Elevate your boxed scalloped potatoes by incorporating additional ingredients for flavor and texture. Stir in crispy bacon bits or diced ham at the beginning of the cooking process. This allows their savory flavors to permeate the entire dish and adds a boost of protein. For those who enjoy a little heat, a pinch of red pepper flakes mixed in or sprinkled on top before browning can add a delightful kick. Consider also adding finely minced garlic or onion powder for extra depth of flavor.
Yukon Gold and Russet potatoes are excellent choices for scalloped potatoes. Yukon Golds are prized for their buttery flavor and creamy texture when cooked, holding their shape well while becoming tender. Russets, on the other hand, become wonderfully fluffy and absorb the creamy sauce beautifully. Avoid waxy potatoes like red or new potatoes, as they tend to remain firm and less creamy when baked or pressure cooked.
While scalloped potatoes are best served fresh, you can certainly do some prep work in advance. You can slice the potatoes and store them in cold water (to prevent browning) in the refrigerator for up to 24 hours. The cheese sauce can also be made a day ahead and stored in an airtight container in the fridge. Reheat the sauce gently before assembling and cooking the dish. Assembled but uncooked scalloped potatoes can be stored covered in the refrigerator for a few hours, but note that the potatoes may absorb some liquid, potentially affecting the final texture.
Store any leftover scalloped potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave for individual servings, or for larger portions, place them in an oven-safe dish, cover with foil, and warm in a preheated oven at 300°F (150°C) until heated through, about 15-20 minutes. If you want to revive the crispy topping, remove the foil for the last few minutes of reheating. Avoid over-reheating, which can dry out the potatoes.
