Here is my favorite Instant Pot scalloped potatoes recipe, with tender potato slices in a creamy sauce made with chicken broth, heavy cream, sharp cheddar cheese, and plenty of garlic and seasonings.
These scalloped potatoes have become my go-to side dish when I need to free up oven space during busy weeknights. I love that the Instant Pot does all the work while I focus on the rest of dinner. Plus, they’re so creamy and cheesy that my kids actually ask for seconds of a vegetable!
Why You’ll Love These Instant Pot Scalloped Potatoes
- Quick and easy – Ready in under an hour, this Instant Pot version cuts the traditional oven time in half while delivering the same creamy, cheesy results.
- Hands-off cooking – The Instant Pot does most of the work for you, so you can focus on preparing the rest of your meal without constantly checking the oven.
- Perfect side dish – These creamy, cheesy potatoes pair well with just about any main course, from weeknight dinners to holiday meals.
- Simple ingredients – You probably have most of these staples in your kitchen already, making this an easy recipe to whip up any time.
- Foolproof results – No more worrying about burnt edges or undercooked centers—the Instant Pot ensures perfectly tender potatoes every single time.
What Kind of Potatoes Should I Use?
For scalloped potatoes, you’ll want to reach for starchy potatoes like Russets or Yukon Golds, which hold their shape well while still getting tender and creamy. Russets are the classic choice and create that traditional soft, melt-in-your-mouth texture, while Yukon Golds add a buttery flavor and hold together a bit better if you prefer your potatoes with more structure. Avoid waxy potatoes like red potatoes or fingerlings for this recipe, as they won’t break down enough to create that signature creamy sauce. When prepping your potatoes, try to slice them evenly (about 1/8 to 1/4 inch thick) so they cook at the same rate in the Instant Pot.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options that work well:
- Potatoes: Russet potatoes are the classic choice here, but Yukon golds work great too and give you a creamier texture. Just avoid waxy potatoes like red potatoes – they won’t break down the same way and your dish won’t be as creamy.
- Chicken broth: Vegetable broth works just as well if you want to keep it vegetarian, or you can use beef broth for a richer flavor. In a pinch, water with a bouillon cube does the job.
- Cream: Heavy cream is ideal, but half-and-half works if you want something lighter. You can also use whole milk, though your sauce will be thinner – just add an extra tablespoon of flour mixed with cold milk at the end to thicken it up.
- Cheddar cheese: Feel free to mix it up with gruyere, monterey jack, or a blend of your favorite melting cheeses. Just steer clear of pre-shredded cheese if possible – the anti-caking agents can make your sauce grainy.
- Fresh garlic: If you don’t have fresh cloves, use 1 teaspoon of garlic powder in addition to what’s already called for, or about 1 tablespoon of jarred minced garlic.
Watch Out for These Mistakes While Cooking
The biggest mistake with Instant Pot scalloped potatoes is slicing your potatoes too thin, which leads to mushy, broken pieces after pressure cooking – aim for 1/4-inch slices so they hold their shape.
Forgetting to quick release the pressure after the 3-minute natural release can result in overcooked, falling-apart potatoes, so set a timer and don’t walk away from your Instant Pot during this step.
When making the sauce, be sure to keep the heat on low or sauté mode while stirring in the cream and cheese, as high heat can cause the dairy to separate and create a grainy texture instead of a smooth, creamy sauce.
Finally, watch your casserole closely during the broiling step since it can go from golden brown to burnt in less than a minute – stay by the oven and check it every 30 seconds.
What to Serve With Scalloped Potatoes?
Scalloped potatoes are pretty rich and filling on their own, so they pair best with simple proteins like roasted chicken, grilled pork chops, or a nice steak. I love serving them alongside a crisp green salad with a light vinaigrette to cut through all that creamy, cheesy goodness. If you’re going for a full comfort meal, add some roasted green beans or steamed broccoli on the side to balance out the plate. These potatoes also work great as a side dish for holiday dinners – they go perfectly with ham, turkey, or prime rib.
Storage Instructions
Store: Keep your leftover scalloped potatoes in an airtight container in the fridge for up to 4 days. They actually taste pretty great the next day once all those flavors have had time to hang out together. I usually portion them out so I can grab a serving whenever I need a quick side dish.
Freeze: You can freeze these for up to 2 months, though the texture might change a bit since cream-based dishes can sometimes get a little grainy after freezing. If you do freeze them, let them cool completely first and use a freezer-safe container.
Reheat: Warm them up in the microwave with a splash of cream or milk to help bring back that creamy texture. You can also reheat them in the oven at 350°F covered with foil for about 20 minutes. Either way, give them a good stir halfway through to make sure everything heats evenly.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
| Servings | 8 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2300-2500
- Protein: 70-80 g
- Fat: 110-120 g
- Carbohydrates: 220-240 g
Ingredients
For the potatoes:
- 3.5 lb potatoes (peeled and sliced into 1/4-inch thick rounds)
- 1.25 cup chicken broth
- 3/4 tsp salt
- 3/4 tsp pepper
- 3/4 tsp oregano
- 1.5 tsp garlic powder
For the cheese sauce and topping:
- 4 cloves garlic (minced to about 1/8-inch bits for even distribution)
- 1.25 cup cream (I use Horizon Organic heavy whipping cream for a richer sauce)
- 2.25 cups cheddar cheese (I prefer Tillamook Sharp Cheddar for the best melt)
- 1/4 tsp ground nutmeg
Step 1: Prepare Mise en Place and Season the Potatoes
- 3.5 lb potatoes, peeled and sliced into 1/4-inch rounds
- 4 cloves garlic, minced
- 3/4 tsp salt
- 3/4 tsp pepper
- 3/4 tsp oregano
- 1.5 tsp garlic powder
- 1/4 tsp ground nutmeg
Peel and slice your potatoes into 1/4-inch thick rounds—uniformity matters here because it ensures even cooking in the Instant Pot.
Mince your garlic into small, even pieces so it distributes throughout the dish.
In a small bowl, combine salt, pepper, oregano, garlic powder, and nutmeg to have your spice blend ready.
I like to measure all my spices together first because it prevents any from being forgotten and ensures even seasoning distribution throughout the dish.
Step 2: Cook Potatoes Under Pressure
- sliced potatoes from Step 1
- 1.25 cup chicken broth
- spice mixture from Step 1
Add the sliced potatoes to your Instant Pot and pour in the chicken broth.
Sprinkle the spice mixture from Step 1 over the potatoes and stir well to distribute the seasonings evenly.
Close the lid, set to High Pressure, and cook for just 1 minute.
After cooking, wait 3 minutes before releasing the pressure—this gentle release helps the potatoes cook through without falling apart.
Step 3: Build the Cream Sauce
- minced garlic from Step 1
- 1.25 cup cream
- 1 cup cheddar cheese
Preheat your oven to 375°F.
Using the sauté function on the Instant Pot, quickly cook the minced garlic from Step 1 in the cooking liquid for about 30 seconds to bloom its flavor and remove any raw bite.
Lower the heat and pour in the heavy cream, then add 1 cup of the cheddar cheese, stirring constantly until the cheese melts completely into a smooth, creamy sauce.
I find Sharp Cheddar gives the sauce a more complex, savory depth than milder varieties.
Step 4: Assemble and Bake
- cooked potatoes and cooking liquid from Step 2
- cream sauce from Step 3
- 1 cup cheddar cheese
Transfer the cooked potatoes and sauce mixture to a 9×13 inch baking dish (or similar size casserole).
Pour the cream sauce from Step 3 evenly over the potatoes, then top with the remaining 1 cup of cheddar cheese, spreading it in an even layer.
Bake at 375°F for 15 minutes until the cheese begins to melt and the edges are bubbling, then switch to broil for 2-3 minutes to achieve a golden-brown, slightly crispy cheese top.
Watch carefully during broiling—it happens fast and you want golden, not burnt.
Rich Instant Pot Scalloped Potatoes
Ingredients
For the potatoes
- 3.5 lb potatoes (peeled and sliced into 1/4-inch thick rounds)
- 1.25 cup chicken broth
- 3/4 tsp salt
- 3/4 tsp pepper
- 3/4 tsp oregano
- 1.5 tsp garlic powder
For the cheese sauce and topping
- 4 cloves garlic (minced to about 1/8-inch bits for even distribution)
- 1.25 cup cream (I use Horizon Organic heavy whipping cream for a richer sauce)
- 2.25 cups cheddar cheese (I prefer Tillamook Sharp Cheddar for the best melt)
- 1/4 tsp ground nutmeg
Instructions
- Peel and slice your potatoes into 1/4-inch thick rounds—uniformity matters here because it ensures even cooking in the Instant Pot. Mince your garlic into small, even pieces so it distributes throughout the dish. In a small bowl, combine salt, pepper, oregano, garlic powder, and nutmeg to have your spice blend ready. I like to measure all my spices together first because it prevents any from being forgotten and ensures even seasoning distribution throughout the dish.
- Add the sliced potatoes to your Instant Pot and pour in the chicken broth. Sprinkle the spice mixture from Step 1 over the potatoes and stir well to distribute the seasonings evenly. Close the lid, set to High Pressure, and cook for just 1 minute. After cooking, wait 3 minutes before releasing the pressure—this gentle release helps the potatoes cook through without falling apart.
- Preheat your oven to 375°F. Using the sauté function on the Instant Pot, quickly cook the minced garlic from Step 1 in the cooking liquid for about 30 seconds to bloom its flavor and remove any raw bite. Lower the heat and pour in the heavy cream, then add 1 cup of the cheddar cheese, stirring constantly until the cheese melts completely into a smooth, creamy sauce. I find Sharp Cheddar gives the sauce a more complex, savory depth than milder varieties.
- Transfer the cooked potatoes and sauce mixture to a 9x13 inch baking dish (or similar size casserole). Pour the cream sauce from Step 3 evenly over the potatoes, then top with the remaining 1 cup of cheddar cheese, spreading it in an even layer. Bake at 375°F for 15 minutes until the cheese begins to melt and the edges are bubbling, then switch to broil for 2-3 minutes to achieve a golden-brown, slightly crispy cheese top. Watch carefully during broiling—it happens fast and you want golden, not burnt.
