The best Instant Pot Scalloped Potatoes

There’s a story behind this recipe for these Instant Pot scalloped potatoes — one our family calls “the year the pressure cooker won.” It was Christmas Day, and I had planned to make these potatoes as part of our dinner. I was getting an electric pressure cooker out of the pantry when I tripped over something on the floor and landed face‑first on the rim of the pressure‑cooker lid. I ended up with a laceration above my left eye and had to go to the emergency department for stitches. All of this happened just as my guests were arriving. They graciously finished preparing dinner for us while we went to the hospital. Pressure cooker: 1, Eileen: 0.

I didn’t make these potatoes for years after that incident (a little PTSD), but I recently came across a similar recipe and decided to give it another try. The results were just as delicious as I remembered — and the Instant Pot did not put up a fight.

These are the creamiest, cheesiest potatoes, made fast in the Instant Pot and finished in the oven until they’re golden and bubbly. This easy side dish delivers rich, tender potatoes cooked perfectly every time.

I cannot remember where I first found this recipe, but I have adapted a very similar recipe for Scalloped Potatoes:

Castravet, Catalina. “Instant Pot Scalloped Potatoes” Sweet and Savory Meal. 23 April 2025

Why You’ll Love This Easy Instant Pot Scalloped Potatoes Recipe

• The potatoes are cooked perfectly. I have always had mediocre results when I made scalloped potatoes in the oven, with unevenly cooked potatoes 
• These potatoes can be prepared ahead of time and finished in the oven when ready to serve 

What Makes This Recipe So Flavorful

The secret to this recipe:

• The broth left after the potatoes have cooked in the Instant Pot serves as a tasty base for the sauce 
• Garlic adds extra flavor 
• Cheese makes everything better 

Ingredients You’ll Need for this recipe.

• Russet Potatoes
• Chicken or vegetable broth 
• Garlic 
• Cheddar cheese 
• Half and Half 

How to Make the best Instant Pot Scalloped Potatoes: Step‑by‑Step

1. Prepare potatoes
   Peel the potatoes and cut into ¼ inch round slices, layer in Instant Pot.
2. Add liquid and spices
   Add chicken broth along with salt, pepper, thyme and garlic to Instant Pot.
3. Pressure cook the potatoes
   Pressure cook for 4 minutes, then do quick release of pressure; layer potatoes in 9×13 inch baking dish.
4. Prepare the sauce
   Add Garlic to remaining broth in Instant Pot, sauté for 1 minute. Add Half and Half and ½ of the cheddar cheese to the pot and stir until the cheese is melted. 
5. Add sauce to potatoes
   Pour sauce over the potatoes, and top with other ½ of cheese. 
6. Bake the casserole
   Bake at 375 ℉ for 20-30 minutes until golden and bubbly 

Tips for Success

• Do not use skim or low-fat milk or the sauce may curdle 
• Do not use waxy potatoes such as red potatoes, a starchy potato like the russet potato is best 

Variations and Substitutions

• Use vegetarian broth to make the dish vegetarian 
• Add some diced ham to the potatoes for a full meal 
• Use a different cheese, such as Gruyere, or smoked Gouda 
• For a richer version use cream instead of Half and Half

How to Store, and Reheat Scalloped potatoes

• Leftovers will last 3-4 days in the refrigerator
• Best reheating method: add some chicken broth or half and half to the potatoes to moisten, bake at 350 ℉ for 35 minutes until bubbly

Serving Suggestions

FAQ About Making

• Can I make this recipe ahead of time? Yes, the whole casserole can be assembled and refrigerated until ready to bake, the cooking time will be slightly longer
• Can I freeze this dish? The dish does not freeze well as the sauce may separate after thawing

Did you make this recipe? Be sure to rate it in the recipe card and let me know how it went in the comments below. Your ratings and feedback help others find and trust my recipes, and they mean so much to me as a food creator. Thanks for cooking along!

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