Creamy and Cheesy Instant Pot Scalloped Potatoes
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Are you ready to create the best Instant Pot Scalloped Potatoes Recipe with tender sliced potatoes smothered in heavy cream, gruyere cheese, and Dijon mustard sauce? If not, you better get prepared because this recipe is irresistibly delicious!
Why you’ll love this Scalloped Potatoes with Cheese Recipe!
Classic scalloped potatoes are one of my favorite potato recipes. If this is your first time making scalloped potatoes, there’s nothing to worry about with this easy recipe!
Ingredient notes
- Potatoes | To make around six servings of scalloped potatoes, you’ll need about six russet potatoes, depending on their sizes.
- Onion | Bring more flavor to the potatoes by cooking them with a yellow onion cut into thin slices. Substitute with a sweet or white onion if necessary.
- Butter and olive oil | Use unsalted butter and olive oil to sauté the onions.
- Chicken broth | Chicken broth adds flavor to the potatoes and is a fluid base for the cheesy sauce. If preferred, use vegetable broth in its place.
- Heavy cream | Rich and creamy heavy cream creates a delicious sauce for your scalloped potatoes.
- Dijon mustard | Add stone ground Dijon mustard for tangy notes to the creamy dish.
- Salt and pepper | A dash of kosher salt and freshly ground black pepper are all you need to season this great recipe.
- Gruyere cheese | You’ll sprinkle some of the grated gruyere cheese into the sauce and the rest on top of the final dish.
- Garnish | If desired, complete the scalloped potatoes with a sprinkle of freshly chopped herbs, like thyme, rosemary, and chives.
How do you make scalloped potatoes in the pressure cooker?
Many home chefs are intimidated by scalloped potatoes and rarely make them except for special occasions. But with a bit of time and dedication, scalloped potatoes are absolutely possible to make!
STEP 1 | Slice the onion and potatoes
Start your delicious side dish of scalloped potatoes by prepping the potatoes and onions. So, scrub and rinse the russet potatoes, then peel the skin from each.
Next, cut thin slices as equal in size as possible, measuring around ¼ inch. Then, thinly slice the yellow onion.
STEP 2 | Cook the onions
Now, set out the instant pot and turn it on to the SAUTE function. Once the device indicates it is hot and ready, add the unsalted butter and olive oil, stirring until they are melted.
Then, toss in the onion slices to cook for 5 minutes or less until they are nice and soft.
STEP 3 | Deglaze the pot
Next, pour a cup of chicken broth into the instant pot and scrape the bottom with a wooden spoon to loosen any browned onion bits.
STEP 4 | Add the potatoes
Then, cancel the SAUTE function to get ready for the potatoes. Add the potato slices to the instant pot, gently stirring a few times to incorporate them into the chicken broth, onions, butter, and oil. Next, it’s time to lock the lid so the potatoes can cook.
STEP 5 | Cook the potatoes and prepare the baking dish
Once the lid is firmly closed, set the instant pot to cook on HIGH PRESSURE for just one minute. Keep in mind that it will take the appliance about 10 minutes to come to pressure, cooking at high pressure for only one minute.
In the meantime, lightly coat the bottom of a 2-quart oven-safe dish with nonstick cooking spray.
STEP 6 | Remove the ingredients from the instant pot
When the instant pot notifies you that the high-pressure cooking is complete, quick release the pressure.
Then, when the valve drops, transfer the soft potatoes and onion bits with a slotted spoon to the prepared baking dish. Get the oven ready by preheating it to broil.
STEP 7 | Begin the sauce
At this time, the instant pot should only contain some chicken broth mixed with any remaining oil and butter. Set it to SAUTE again to create the cheesy sauce.
After a minute or two, add in the heavy cream, Dijon mustard, salt, and pepper before the instant pot indicates HOT. Then, stir the sauce ingredients until smooth.
STEP 8 | Add cheese to the sauce
Next, add only 2 cups of Gruyere cheese and cook with the other ingredients until it is fully melted and silky smooth, frequently stirring. Then, pour the cheese sauce over the potatoes in the baking dish.
STEP 9 | Complete the recipe, broil, and serve!
Finally, top the cheesy potatoes with the remaining cheese, about half a cup. Place the dish under the broiler for around 6 minutes until the top is golden brown and bubbly.
All that’s left to do is remove the dish and serve your delicious from-scratch scalloped potatoes!
tips
- For a restaurant-quality texture, slice the potatoes with a sharp knife at around ¼ to 1/3 of an inch. Do your best to make even slices.
- Easily double or triple the recipe to serve 12 to 18 people. You can keep the same cooking time.
- Add diced ham for some protein, if desired.
- Before serving, it’s wise to let the potatoes cool a little, so they absorb all the flavors. Then, dig on in!
Variations and substitutions
- Yukon potatoes are another popular choice for this recipe.
- Love garlic? Then, add a bit of garlic powder to enhance the flavors.
- Really, any cheese with do — use sharp white cheddar cheese or a combination of your favorites if preferred.
- Add diced ham for some protein, if desired.
Storage and reheating tips
- Store leftovers tightly covered in the refrigerator for up to 3 days.
- To reheat, add a bit of milk and cook in the microwave until warmed through.
Frequently asked questions
Another common misconception about scalloped potatoes for those unfamiliar with the recipe is an odd one when you really think about it — If you thought this dish received its name from the scallops it includes — think again. There are absolutely no shellfish of any kind in scalloped potatoes!
Some believe it gets its name by layering thin potato slices with a cheesy sauce, creating a scalloped pattern on the dish’s surface. Others credit the namesake to “collops,” an old English word describing the action of thinly slicing meat.
To get ahead in the lengthy process of making scalloped potatoes, slice the potatoes for 12 to 24 hours before continuing with the recipe. Store them in an airtight container with water covering the potatoes in the fridge. You can also prepare the sauce beforehand, as long as you keep it in the refrigerator in a tightly sealed container.
Looking for more Instant Pot Recipes?
If you love using this convenient kitchen appliance, I have many more instant pot recipes for you to check out. So, take some time to explore my Pork Chops with Apple Gravy, Red Beans and Rice, and this cozy Beef Stew recipe.
Serving suggestions
As mentioned, this side dish pairs well with a wide range of main entrees. So, if you’re in the mood for a juicy and tender streak, try it with this Coffee Rubbed Ribeye Steak or a simply Grilled Sirloin Steak.
It’s also delicious with chicken, like my Grilled Balsamic Chicken or saucy Oven Barbecue Chicken.
Furthermore, scalloped potatoes are perfect for serving with Orange Mustard Glazed Pork Chops or Pork Medallions in Mushroom Marsala Sauce — YUM!
Toppings
Some recipes include a buttery panko crumb and parmesan topping for a subtle crunch with each bite! Otherwise, keep it simple by garnishing the dish with freshly chopped herbs.
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Instant Pot Scalloped Potatoes
Equipment
- Instant Pot
- Slotted Spoon
Ingredients
- 2 pounds russet potatoes about 6 medium potatoes
- 1 small yellow onion
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup chicken broth
- ¼ cup heavy cream
- 1 tablespoon stone ground Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 ½ cups grated Gruyere cheese divided
- fresh herbs for garnish
Instructions
- Peel and slice the potatoes into 1/4-inch pieces and thinly slice the onion.
- Set the instant pot to the SAUTE function. Once it indicates hot, add the butter and olive oil, stirring until melted. Toss in the onions and cook for 4 to 5 minutes, until soft.
- Pour in the chicken broth, scraping the bottom with a wooden spoon to loosen any browned bits.
- Cancel the SAUTE function, and add the potato slices to the instant pot. Stir gently, then lock the lid in place.
- Set the instant pot to cook on HIGH PRESSURE for 1 minute — it will take about 10 minutes to come to pressure. In the meantime, lightly coat the bottom of a 2-quart baking dish with nonstick cooking spray.
- Once the cooking is done, quick release the pressure, and when the valve drops transfer the potatoes and onion bits with a slotted spoon to the baking dish. At this time, preheat the oven to broil.
- Once again, set the instant pot to SAUTE. Before the instant pot indicates HOT, go ahead and add in the heavy cream, Dijon mustard, salt, and pepper, stirring until smooth.
- Next, add 2 cups of Gruyere cheese. Cook and stir until it is melted and smooth, then pour the cheese sauce over the potatoes in the baking dish.
- Top with the remaining Gruyere cheese and place the dish under the broiler for 5 to 6 minutes, until golden brown and bubbly.
Notes
- For a restaurant-quality texture, slice the potatoes with a sharp knife at around ¼ to 1/3 of an inch. Do your best to make even slices.
- Easily double or triple the recipe to serve 12 to 18 people. You can keep the same cooking time.
- Add diced ham for some protein, if desired.
- Before serving, it’s wise to let the potatoes cool a little, so they absorb all the flavors. Then, dig on in!
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Beyond the recipe
Like many of the popular recipes we know so well today, the origins of scalloped potatoes are unknown. However, some suggest the original recipe comes from America or England.
The most obvious fact that speaks to the history of scalloped potatoes is how it is often served for holiday meals, like Easter, Thanksgiving, and Christmas. Some families won’t call the holiday complete without these cheesy and creamy potatoes!
Perhaps scalloped potatoes were introduced as a dish to be reserved for special occasions. Unfortunately, we may never know. Still, this dish has a unique way of bringing comfort and love to the tables at which it is served.
