Have you ever found yourself craving delicious, cheesy scalloped potatoes, but been deterred by the long cooking time required? I certainly have. In the past, I had a slow cooker recipe that produced amazing results, but it took hours to cook. Even though I could plan ahead and start it in the morning, sometimes I would forget or my cravings would hit me later in the day.

Then, I discovered the Instant Pot and everything changed. With this amazing kitchen appliance, I can now make Creamy & Cheesy Scalloped Potatoes in a fraction of the time it used to take. And the best part is, they taste even better than the prepackaged ones!

Gone are the days of waiting hours for delicious, homemade scalloped potatoes. Now, with just a few simple ingredients and the magic of the Instant Pot, you can have a tasty side dish ready in no time. So why settle for instant potatoes when you can have something even better and faster?

Now, let’s get one thing straight about this recipe: it’s not health food. Scalloped potatoes aren’t supposed to be healthy, they’re supposed to be indulgent. And these are the real deal, all right: thin potato coins in a rich, delicately spiced sauce loaded with white cheddar, butter, and real cream.

No, you shouldn’t eat this every day. But if you’re going to treat yourself, you can also do well.

How thin should the potato slices be?

Ideally, no thicker than ¼ inch. If you have a mandolin slicer, (affiliate link) it’s the best tool to get them nice, thin and even.

Is there a way to make these potatoes without the chicken broth so that they are vegetarian?

Sure, it just substitutes for a good vegetable broth. Try Swanson’s Vegetable Broth or Imagine Organic.

What is the difference between scalloped potatoes and scalloped potatoes?

Well, technically, scalloped potatoes have cheese, and scalloped potatoes are cooked in a creamy sauce without cheese. But they are so good with cheese that I always add it to my scalloped potatoes anyway. So you can call this dish a gratin if you want, it’s just as tasty either way. I have a recipe for Potato Gratin HERE

How to make Instant Pot Potatoes Au Gratin

1. Preheat grill to 450 degrees. Spray one 8×8 baking side with cooking spray. Place potato wedges in the Instant Pot and pour the chicken broth over them.
   Put the lid on the Instant Pot and pressure cook for 2 minutes.
2. When the time is up, take a quick throw. Put the sauté pot on low heat. Using a slotted spoon, remove the potatoes and place them in the prepared 8×8 baking dish.
3. Add butter, cream, salt, pepper, garlic powder, nutmeg, and all but ½ cup of the cheese to the pot, stirring continuously until the cheese is melted and a creamy sauce forms.
4. Pour the sauce over the potatoes and sprinkle the remaining ½ cup of cheese on top.
5. Place under broiler for 3-5 minutes until top is golden brown. Watch carefully so it doesn’t burn!
   

TOOLS USED TO MAKE THIS INSTANT POT GRETATED POTATOES

instant pot: This 6qt Instant Pot pressure cooker is always my choice!
Measuring cups and spoons: The “ml” and cup sizes of each cup have passed a clearly engraved mark, and you can quickly identify the scale of the cup according to the color of the handle.
Mandolin: This is everything you need in one – with 5 interchangeable blades for slicing, julienne and shredding, and unlimited thickness settings with easy control with the rotary knob, it’s perfect as an onion slicer, vegetable peeler and garlic chopper.

 

Instant Pot Scalloped Potatoes

These Instant Pot Potatoes Au Gratin are the real potato coins in a rich, delicately spiced sauce loaded with white cheddar cheese, butter, and real cream.

• Preparation time: 10 minutes
• Time to cook: 10 minutes
• It serves:6

Ingredients

• 2 pounds about 6 medium red potatoes, thinly sliced
• 1 cup chicken soup
• 8 oz shredded white cheddar cheese divided
• 3.5 you thick cream
• ½ you butter
• ¼ you salt
• ¼ you pepper
• ¼ you garlic powder
• ¼ you nutmeg

Instructions

• Preheat grill to 450 degrees. Spray an 8×8 baking sidh with cooking spray. Place potato wedges in the Instant Pot and pour the chicken broth over them.
• Put the lid on the Instant Pot and pressure cook for 2 minutes. When the time is up, take a quick throw. Put the sauté pot on low heat. Using a slotted spoon, remove the potatoes and place them in the prepared 8×8 baking dish.
• Add butter, cream, salt, pepper, garlic powder, nutmeg, and all but ½ cup of the cheese to the pot, stirring continuously until the cheese is melted and a creamy sauce forms.
• Pour the sauce over the potatoes and sprinkle the remaining ½ cup of cheese on top.
• Place under broiler for 3-5 minutes until top is golden brown. Watch carefully so it doesn’t burn!