Instant Pot Scalloped Potatoes Recipe

There’s something magical about transforming humble Yukon Golds and a few pantry staples into a luscious, cheesy spectacle right in your Instant Pot. Here’s to turning potatoes into poetry!

My comfort food quest directs me to these scalloped potatoes made in the Instant Pot. The right notes are hit here for creamy, dreamy scalloped potatoes.

I use heavy cream and whole milk for the almost too rich, creamy sauce, with the sharpness of cheddar and the more subtle flavor of nutmeg coming through beautifully. These Yukon Gold potatoes absorb all of that goodness.

If you want to know the real secret to getting this dish on the table in no time, it’s the Instant Pot.

Instant Pot Scalloped Potatoes Recipe Ingredients

• Yukon Gold Potatoes: Rich in carbohydrates, they create a creamy texture.
• Heavy Cream: Adds richness and a velvety consistency to the dish.
• Whole Milk: Offers creaminess while balancing flavors with a lighter touch.
• Garlic: Provides aromatic depth and a savory punch.
• Sharp Cheddar Cheese: Delivers bold flavor and a gooey, melty finish.
• Nutmeg: Adds warmth and a subtle sweet-spicy note.

Instant Pot Scalloped Potatoes Recipe Ingredient Quantities

• 2 pounds Yukon Gold potatoes, thinly sliced
• 1 cup heavy cream
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 cups shredded sharp cheddar cheese
• 1 tablespoon cornstarch
• 1/4 cup grated Parmesan cheese
• Chopped fresh parsley for garnish (optional)

How to Make this Instant Pot Scalloped Potatoes Recipe

1. Activate the Instant Pot and choose the sauté setting. Insert the butter and garlic, cooking until the aroma fills your kitchen, almost 1 minute later.

2. Combine the heavy cream, whole milk, salt, pepper, and nutmeg. Heat until just warmed through, then turn off the sauté function.

3. In a small bowl, combine the cornstarch with a tablespoon of water and mix it to make a slurry. Pour the slurry into the cream mixture and stir to thicken.

4. Spread out the first layer of half of the sliced potatoes evenly in the Instant Pot.

5. Disperse 1 cup of the shredded cheddar cheese over the spuds.

6. Place the leftover potatoes on top, then layer the rest of the cheddar cheese on top of that.

7. Carefully pour the cream mixture over the potatoes and cheese, making sure everything is well covered. Mixing the filling with the cream before pouring is an option. The purpose of this is to ensure that the entire creamy essence of the mixture envelops the potatoes and cheese.

8. Fasten the lid on the Instant Pot and configure it for manual high pressure for 10 minutes.

9. When the cooking cycle is done, let the pressure release naturally for 10 minutes. Then, do a quick release for any remaining pressure.

10. Remove the lid with care, sprinkle the cheese on top, and if you want to, garnish with parsley. Let the dish sit for a minute or two, and then serve.

Instant Pot Scalloped Potatoes Recipe Equipment Needed

1. Instant Pot
2. Sauté Setting on Instant Pot
3. Spatula or cooking spoon
4. Small bowl
5. Measuring spoons
6. Measuring cups
7. Sharp knife
8. Cutting board
9. Mandoline slicer (optional, for slicing potatoes)
10. Mixing spoon or whisk

FAQ

• Can I use a different type of potato?Indeed, it is possible to utilize Russet potatoes or red potatoes, yet Yukon Golds possess a creamy texture that lends itself most satisfactorily to this purpose.
• Can I substitute the heavy cream?If you prefer, you can use half-and-half; however, it may give a lighter texture.
• What if I don’t have cornstarch?All-purpose flour can be substituted for cornstarch as a thickening agent.
• Can I make this recipe dairy-free?Use soy or almond milk in place of the whole milk and employ a cheese alternative that does not contain dairy.
• Do I need to peel the potatoes?You can peel Yukon Gold potatoes if you prefer a smoother texture, but it’s not necessary.
• How can I add more flavor?Onions or a dash of cayenne pepper can be added for extra flavor.
• What’s the best way to slice the potatoes?An equal degree of thickness and thin slices that cook without variation in the Instant Pot can be achieved by using a mandoline.

Instant Pot Scalloped Potatoes Recipe Substitutions and Variations

Substituting with russet or red potatoes will yield a similar (though not identical) texture to that of Yukon Gold.
Use half-and-half or coconut milk for a lighter version or a dairy-free alternative to heavy cream.
Replace whole milk with 2% milk or almond milk for a lower-fat or dairy-free option.
Olive oil or vegan butter can be substituted in for unsalted butter to make a dairy-free alternative.
Cheddar cheese: Gruyère cheese or a non-dairy cheese alternative increases the sharpness of cheddar in flavor and texture.

Pro Tips

1. Uniform Slicing: For the best texture and even cooking, use a mandoline to slice the potatoes uniformly. This helps ensure that all the potato slices cook evenly in the Instant Pot.