This is how to make au gratin Instant Pot scalloped potatoes homemade or use boxed scalloped potatoes for a cheesy side dish with dinner. Works in a Ninja Foodi pressure cooker too with a cheesy sauce.

The holidays are approaching and we've been working on a lot of easy Instant Pot recipes around here to serve along side your main dish! These cheesy scalloped potatoes are always a must during Easter, Thanksgiving and Christmas dinner.

We are going to use the pot in pot technique for this. So we call these scalloped potatoes but you might know them as au gratin potatoes, same difference really. You can make this for the holidays or add diced leftovers in it after that day to make a ham and potatoes dish.

This is a quick and easy potato dish with layers upon layers of cheesy goodness. Making it this way you'll be able to free up your oven by cooking them in your multi cooker pressure cooker this year. You can make it in your Ninja Foodi too with the lid that is not attached, and crisp the top layer with the lid that is attached.

Ingredients for instant pot scalloped potatoes: sliced potatoes, shredded cheese, milk, flour, butter, and seasoning on a cloth.

Ingredient notes

You are going to want a bunch of thin slices of potatoes – we like Yellow Gold or russet potato, they have a more buttery flavor.

Butter is best salted, Kerrygold is best, or a dairy free alternative will work too

Cheddar cheese is used to make cheese sauce, lots of it, any variety but we would include at least half of it being sharp cheddar.

Use some good Chicken brothdon't skip and use water, this is much better. And a bit of Flour is used to thicken the sauce

Salt and pepper are your basic seasonings, use your favorites. Whole fat milk – or heavy cream way better than reduced fat for a creamy sauce

For this we used a 1.5 quart glass bowl or you could use that size in an oven safe bowl – if you have an 8 quart Pot you could use a bit larger bowl. This does need to be a pot in pot dish to turn out right and not burn on the bottom. If you want to make slow cooker scalloped potatoes We have that too but it takes a lot longer, take your pick.

Substitutions

Dairy Free Scalloped Potatoes are possible too if you needed lactose free items in there. We suggest Daiya for products in that regard.

How Long to Cook Boxed Scalloped Potatoes in Instant Pot

You will want to use this double box with 2 bags in it and follow the instructions per how much liquid to add. Sprinkle in the cheese packets and stir together. Put your sliced butter on the top and you are set to cook. Lock the lid closed and seal steam valve shut. Set to high pressure for 5 minutes with a quick release, then lift lid, stir and allow to sit for 5 minutes to thicken.

How Long to Cook Scalloped Potatoes in Instant Pot

This takes about 30 minutes if you want to melt a bit more cheddar on the top at the end. See…..gooey and cheesy when it's done like you love them! Now there are a few ways to brown these on top. A great option vs. in the oven at 350 if that is full with other dishes.

During the holidays the oven is always full, usually too full to allow everything to get done at the same time, using your Instant Pot to cook 1 or more dishes frees your oven up Some of your favorite Thanksgiving sides, like our Instant Pot corn casserolenow can be cooked and kept warm for quite some time in your Instant Pot. set it on warm when it's done and take out when everything is ready

AND many main dishes can be cooked in a fraction of the time like we did with this Instant Pot ham recently.

Cooking timing works well with Yukon Gold potatoes, russet may take a wee bit longer. Quick release is not best as you want potatoes to be tender. Once the pot comes to pressure it will only take 4 minutes of cook time, and 10 min. natural release.

Instant Pot Scalloped Potatoes Recipe

By Easy Instant Pot scalloped potatoes homemade recipe you can use as the solid cheesy side dish for the holidays or year round with dinner. Or make boxed au gratin potatoes in Ninja foodi pressure cooker. Prep: 15 minutes minsCook: 14 minutes minsTotal: 40 minutes minsServings: 8 Save Recipe Saved! Pin Recipe Comment Print Recipe

Equipment

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, we used Yukon Gold
2 cup cheese, white cheddar, shredded, 1/2 c reserved for top
1/4 cup chicken broth, or vegetable broth, or water, optional if you want to thin sauce out

Instructions

Homemade Instant Pot scalloped potatoes – Peel and slice potatoes, use mandolin slicer for best results to make them thin and all the same thickness. 1/16" is best.
In a small bowl whisk together the flour, salt, pepper until well combined and smooth. Add melted butter and then whisk in milk and broth until there are no lumps.
In a bowl that fits inside your pressure cooker begin layering the ingredients. Start with a bit of broth mixture, then potatoes, liquid mixture, then cheese and keep repeating these layers until you've reached almost to the top. (leave a bit of room for bubbling when cooking). The top layer should be potatoes.
Pour 1.5 c water into the inner pot of your pressure cooker and lower down a trivet. Lower bowl on to trivet. Close lid and steam valve.
Set to high pressure for 25 minutes. Allow to naturally release steam for 10 minutes when done, then release rest quickly.
If you want top an ooey gooey cheesiness top with remaining 1/2 c of cheese set aside and:
Put under your broiler for a few minutes to crisp top. Close Ninja Foodi air crisp lid if you have that machine and set to 400 degrees for a few minutes to crisp, or use CrispLid at 400 degrees for 4-5 minutes or until browned.
Boxed scalloped potatoes in Instant Pot – You will want to use this double box with 2 bags in it and follow the instructions per how much liquid to add. Sprinkle in the cheese packets and stir together. Put your sliced butter on the top and you are set to cook. Lock the lid closed and seal steam valve shut. Set to high pressure for 5 minutes with a quick release, then lift lid, stir and allow to sit for 5 minutes to thicken.