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
Scale
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.
