If you’re craving a cozy, comforting side dish that’s creamy, cheesy, and irresistibly delicious, this Instant Pot Scalloped Potatoes Recipe is exactly what you need. It transforms simple baby yellow potatoes into a rich, flavorful masterpiece within a fraction of the time traditional methods require. Thanks to the Instant Pot, you get tender, perfectly cooked potatoes drenched in a luscious garlic-infused cheddar sauce, all topped with a golden, bubbly crust that will have everyone reaching for seconds. Whether you’re making a weeknight dinner or preparing something special, this dish never fails to impress and delight.
Ingredients You’ll Need
All you need are a handful of straightforward, fresh ingredients that each play a vital role in building those beautiful layers of flavor and texture. From the creamy half-and-half to the sharp cheddar cheese, these essentials come together to create pure comfort in every bite.
- Baby yellow potatoes: Their natural creaminess and thin skins make for a tender and buttery base that cooks evenly.
- Low-sodium chicken broth: Adds savory depth without overpowering, keeping the potatoes moist as they cook.
- Kosher salt: Enhances all the flavors, making every element pop perfectly.
- Salted butter: Brings richness and helps the garlic infuse the sauce with warmth and aroma.
- Minced garlic: Adds a punch of flavor that pairs beautifully with creamy potatoes and cheese.
- Half-and-half: Creates the silky, smooth sauce that clings to every slice.
- Italian seasoning: A subtle blend of herbs giving a gentle herbal lift and balance to the richness.
- Freshly shredded marbled cheddar cheese: Divided for layering and topping, it melts perfectly, offering a tangy, sharp contrast to the cream.
How to Make Instant Pot Scalloped Potatoes Recipe
Step 1: Prepare Potatoes and Begin Cooking
Start by combining the sliced baby yellow potatoes, low-sodium chicken broth, and kosher salt right inside your Instant Pot. Give everything a good stir to ensure all the potatoes get coated in that flavorful liquid—this not only seasons them but helps them cook tender and moist from the inside out.
Step 2: Pressure Cook the Potatoes
Seal your Instant Pot carefully and set it to pressure cook for just 1 minute. It might take a bit longer for the pot to reach full pressure, but don’t worry—that’s part of the magic that ensures flawlessly cooked potatoes without turning to mush. After that quick burst under pressure, your potatoes will be perfectly tender and ready for the next step.
Step 3: Release Pressure and Prepare for the Sauce
Once the cooking time is up, quick release the pressure immediately to avoid overcooking. Then, grease an 8×8-inch baking dish and gently transfer the potatoes from the Instant Pot to the pan. Try to keep as much of the cooking liquid inside the Instant Pot because it’s going to turn into the rich sauce that makes this dish truly shine.
Step 4: Sauté Butter and Garlic
Add the salted butter and minced garlic to the remaining liquid in the Instant Pot, then switch on the sauté function. Let the butter melt and the garlic infuse the liquid for about 7 minutes, stirring often. This step develops a beautiful, aromatic base for the creamy sauce.
Step 5: Build the Creamy Sauce
Slowly pour in the half-and-half while continuously stirring. This technique ensures a silky sauce with no lumps. Sprinkle in the Italian seasoning to introduce a subtle herbal note, then allow the sauce to thicken as you stir for another 2 to 3 minutes, turning that buttery garlic liquid into a velvety blanket for your potatoes.
Step 6: Add Cheese and Combine
Turn off the sauté function and stir in 1 cup of freshly shredded marbled cheddar cheese right inside the pot. The residual heat will melt the cheese swiftly, blending it seamlessly into your sauce. Once smooth and glossy, carefully pour this gorgeous cheddar cream over your potatoes and spread it out evenly in the baking dish.
Step 7: Top and Broil
Sprinkle the remaining half cup of shredded cheddar cheese over the top to create a bubbly, golden crust. Pop the whole baking dish under the broiler for 5 to 7 minutes until the cheese is beautifully browned and the sauce bubbles eagerly at the edges.
Step 8: Serve and Enjoy
Once the broiling is done, serve these hot, irresistible scalloped potatoes immediately. The contrast of tender potatoes with that crispy, cheesy top is pure comfort food perfection.
How to Serve Instant Pot Scalloped Potatoes Recipe
Garnishes
For a final touch of freshness, sprinkle chopped fresh parsley or chives on top just before serving. The hint of green adds a lovely pop of color and a mild herbal brightness that balances the richness of this dish.
Side Dishes
This Instant Pot Scalloped Potatoes Recipe pairs beautifully alongside roasted meats like chicken, pork, or beef. For a lighter meal, serve it with a crisp green salad or some steamed vegetables to keep things balanced but still deeply satisfying.
Creative Ways to Present
Want to dress this classic up for company? Serve individual portions in small ramekins topped with a sprinkle of extra cheese and broiled until golden. Or add cooked bacon bits or caramelized onions layered between potatoes for an indulgent twist that will make your guests swoon.
Make Ahead and Storage
Storing Leftovers
Store any leftover scalloped potatoes in an airtight container in the refrigerator. They will keep well for up to 3 days and remain just as creamy and flavorful when reheated gently.
Freezing
This dish freezes wonderfully if you want to prepare ahead. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw completely in the fridge before reheating to maintain that perfect texture.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to prevent drying out. You can also microwave single servings—just cover them and reheat in short bursts, stirring if possible, to enjoy that comforting creamy goodness all over again.
FAQs
Can I use regular potatoes instead of baby yellow potatoes?
Absolutely! Just make sure to slice them evenly and thinly, about ¼-inch thick, to ensure they cook properly in the Instant Pot and layer well in the dish.
Can I make this recipe vegetarian?
Definitely. Substitute vegetable broth for the chicken broth, and you’ll still enjoy that rich, savory flavor without any meat products.
Is it necessary to broil the potatoes at the end?
While not mandatory, broiling gives you that irresistible bubbly, golden-cheese crust that takes this dish to the next level. Without it, the scalloped potatoes will be deliciously creamy but missing that final crispy topping.
Can I use a different cheese?
Yes! Cheddar works beautifully here, but feel free to experiment with Gruyère, fontina, or a blend of cheeses to suit your taste. Just choose cheeses that melt well for the best texture.
How do I prevent the sauce from being too runny?
Stirring the sauce until it thickens in the Instant Pot before adding the cheese is key. The cheese also helps thicken it more. If it still feels too thin, you can cook the sauce a bit longer on sauté mode or add a small pinch of flour or cornstarch prior to adding dairy.
Final Thoughts
Once you’ve made this Instant Pot Scalloped Potatoes Recipe, it will quickly become a beloved favorite in your meal rotation. It’s the perfect blend of simple ingredients transformed with careful technique into a crowd-pleasing dish that feels both indulgent and comforting. Give it a try the next time you want something quick, easy, and undeniably tasty—you won’t regret it!
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Instant Pot Scalloped Potatoes Recipe
- Prep Time: 2 minutes
- Cook Time: 20 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Scalloped Potatoes recipe combines tender baby yellow potatoes cooked to perfection with a creamy, cheesy sauce made from half-and-half, butter, garlic, and cheddar cheese. The potatoes are first pressure cooked for a quick and even cook, then finished under the broiler for a golden, bubbly top, delivering a comforting side dish perfect for cozy dinners.
Ingredients
Potatoes
- 1½ pounds baby yellow potatoes, sliced into ¼-inch discs
Liquid & Seasoning
- 1 cup low-sodium chicken broth
- ½ teaspoon kosher salt
- 1 teaspoon minced garlic
- ½ teaspoon Italian seasoning
Dairy & Cheese
- 2 tablespoons salted butter (¼ stick)
- ¾ cup half-and-half
- 1½ cups freshly shredded marbled cheddar cheese, divided
Instructions
- Prepare Potatoes: Place the sliced baby yellow potatoes, chicken broth, and kosher salt together in your Instant Pot and stir to ensure the potatoes are fully wet and seasoned.
- Pressure Cook: Seal the Instant Pot and set it to pressure cook the potatoes for 1 minute. Note that the pot will take longer to reach pressure before the timer begins.
- Release Pressure: After cooking for 1 minute, turn off the Instant Pot and quick release the remaining pressure following safety guidelines.
- Transfer Potatoes: Grease an 8×8-inch baking pan with nonstick spray. Gently remove the potatoes from the Instant Pot, trying to keep as much cooking liquid inside the pot as possible, and place the potatoes evenly in the prepared dish.
- Sauté Butter and Garlic: Add the butter and minced garlic to the liquid left in the Instant Pot. Use the sauté function and cook for 7 minutes, stirring frequently, until the butter is melted and fragrant.
- Add Half-and-Half: Slowly pour in the half-and-half, stirring constantly to combine with the butter and garlic mixture.
- Season and Thicken Sauce: Stir in the Italian seasoning and continue cooking, stirring regularly, until the sauce thickens slightly, about 2 to 3 minutes.
- Melt Cheese into Sauce: Turn off the Instant Pot and stir in 1 cup of shredded marbled cheddar cheese until melted and fully combined, forming a smooth cheese sauce.
- Assemble Dish: Pour the cheese sauce over the potatoes in the baking dish and gently spread it evenly to coat all the potatoes.
- Add Topping Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the potatoes and sauce.
- Broil to Finish: Place the baking dish under the oven broiler for 5 to 7 minutes until the cheese topping is bubbling and golden brown.
- Serve: Remove from oven and serve the scalloped potatoes hot as a delicious side dish.
Notes
- Use baby yellow potatoes for even cooking and a creamy texture.
- Keep an eye on the broiler to avoid burning the cheese topping.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Ensure quick pressure release to prevent overcooking the potatoes.
