The Secret to Unforgettable Potatoes: Why the Instant Pot Reigns Supreme

For years, my potato dishes have earned a legendary status, affectionately dubbed “crack potatoes” by friends and family for their irresistible appeal. The key to their profound flavor and velvety texture often lies in one simple ingredient: broth. Even before the age of the Instant Pot, I relied on broth to infuse potatoes with deep flavor and ensure they cooked to a tender, melt-in-your-mouth consistency. This method translates beautifully to the pressure cooker, where broth works its magic even more efficiently, much like how it creates incredibly tender Crack Mashed Potatoes or flavorful shredded chicken.

Instant Pot vs. Traditional Oven Baking: A Battle of Convenience

One of the biggest hurdles with traditional oven-baked scalloped potatoes is the unpredictable cooking time. Achieving that perfect balance – potatoes that are soft throughout but not mushy, and cheese that’s beautifully melted and golden, not burnt – can be a real challenge. You often find yourself constantly checking the oven, poking potatoes, and timing the cheese addition perfectly to avoid overcooking.

This is where the Instant Pot becomes your culinary superhero. The pressure cooker dramatically reduces the cooking time for the potatoes, transforming them from raw slices to perfectly tender discs in mere minutes. Once cooked, the magical touch of cheesy goodness is added, followed by a quick broil for just 3-4 minutes to achieve that irresistible, bubbly, golden-brown crust. The result? Gooey, comforting scalloped potatoes without the guesswork and extended waiting period.

Choosing the Right Potatoes for Scalloped Perfection

The foundation of any great potato dish starts with the right type of potato. For scalloped potatoes, whether in the Instant Pot or oven, you want a starchy potato that will break down slightly and contribute to the creamy texture without turning to complete mush. My top choice is **Russet potatoes** due to their high starch content, which helps create a wonderfully thick and luxurious sauce.

Alternatively, **Yukon Gold potatoes** are another excellent option. While slightly less starchy than Russets, they offer a naturally buttery flavor and a creamy texture that holds up well during cooking. Their thin skins also mean less peeling if you prefer to leave them on for extra fiber and rustic charm.

Avoid waxy potatoes like red or new potatoes, as they tend to hold their shape too well and won’t contribute to the desired creamy consistency of scalloped potatoes. Their lower starch content means your sauce might end up thinner and less cohesive.

Quick Overview: How to Make Instant Pot Scalloped Potatoes

The process of creating these delectable scalloped potatoes in your Instant Pot is surprisingly straightforward. Here’s a brief breakdown of the key steps:

1. Prepare the Potatoes: Slice your chosen potatoes (Russet or Yukon Gold) into uniform rounds, about ¼ inch thick. A mandoline slicer makes this step incredibly fast and ensures even cooking.
2. Pressure Cook: Add the sliced potatoes to your Instant Pot with chicken broth, which not only softens them but also infuses them with savory flavor. Cook on high pressure for just 2 minutes.
3. Prepare for Cheesy Goodness: Carefully remove the tender potatoes and arrange them in a baking dish. While they await their cheesy bath, switch your Instant Pot to Sauté mode.
4. Create the Cheese Sauce: In the same Instant Pot, sauté minced garlic, then stir in milk, heavy cream, seasoning, a generous amount of cheddar and Parmesan Reggiano, and a secret ingredient – cream cheese. Continue stirring until you have a smooth, luxurious cheese sauce.
5. Assemble and Broil: Drizzle the rich cheese sauce over the potatoes in the baking dish. Top with the remaining cheddar cheese, then broil for a few minutes until the cheese is bubbling, golden, and perfectly melted.

Flavor Ingredients for Cheesy Perfection

Beyond the potatoes themselves, the magic of this dish truly comes alive with its carefully selected flavor enhancers. Each ingredient plays a crucial role in creating a rich, savory, and incredibly creamy experience.

The Cream Cheese Advantage

My secret weapon for achieving an extra layer of creaminess and tang is **cream cheese**. While many scalloped potato recipes rely solely on a roux-based cheese sauce, the addition of cream cheese ensures an unparalleled silkiness and richness. It melts seamlessly into the sauce, contributing to a wonderfully smooth texture and a subtle, delightful tang that balances the savory notes of the cheddar and Parmesan.

The Power of Parmesan Reggiano

**Parmesan Reggiano** is another star ingredient. Its sharp, nutty, and salty profile adds a sophisticated depth of flavor that elevates this dish beyond a simple cheesy side. I always recommend using authentic Parmesan Reggiano if possible, as its flavor is far superior to pre-grated or generic “Parmesan” cheeses.

I understand that Parmesan Reggiano can be a pricier ingredient. If it’s not within your budget or easily accessible, feel free to use high-quality shredded cheddar cheese exclusively. The dish will still be delicious! However, if you can snag Parmesan Reggiano on sale, it’s worth stocking up. I often buy several blocks when I find a good deal and freeze them. Freezing doesn’t affect its flavor or texture for cooking, making it a convenient way to always have this premium ingredient on hand.

Broth, Garlic, and Onion Powder: Building Blocks of Flavor

The initial cooking of potatoes in **chicken broth** ensures they are seasoned from the inside out, imparting a foundational savory flavor. Minced **garlic** and **onion powder** provide aromatic depth, creating a warm and inviting base for the rich cheese sauce. These seemingly small additions are vital for a well-rounded and complex flavor profile.

The Broil or Not to Broil Dilemma: Achieving the Perfect Finish

After your Instant Pot has worked its magic and the creamy cheese sauce has been lovingly drizzled over the tender potatoes, you’re faced with a choice: to broil or not to broil? The answer depends entirely on your texture preference.

Broiling is the final touch that transforms a good dish into a truly exceptional one. A quick stint under the broiler gives the top layer of cheese that coveted golden-brown, bubbly, and slightly crispy crust. This contrast in textures – tender potatoes, gooey sauce, and a crisp cheese topping – is what many find irresistible in au gratin dishes. It adds another dimension of flavor through the caramelization of the cheese.

If you don’t have a broiler or prefer a completely soft, uniform texture, you can skip this step. The potatoes will still be incredibly delicious and cheesy, just without the golden crust. For those with an Instant Pot Air Fryer Crisper Lid, this is a fantastic alternative to broiling! Simply place the crisper lid on your Instant Pot and use the air fry/broil setting for a few minutes until the cheese is golden and bubbly.

Planning Ahead: Can You Prepare This Dish Ahead of Time?

Absolutely! This Instant Pot Cheesy Scalloped Potatoes Au Gratin is an excellent candidate for make-ahead meal prep, which is a huge plus for busy hosts or anyone looking to streamline dinner. You can complete all the steps of the recipe, right up until the final broiling stage.

Once you’ve assembled the potatoes and sauce in your baking dish, allow it to cool completely before covering tightly with plastic wrap or aluminum foil. Store the prepped dish in the refrigerator for up to 24 hours. When you’re ready to serve, simply uncover and pop it under the broiler (or use your air fryer lid) until the cheese is melted and bubbly and the dish is heated through. This makes entertaining or busy weeknights much less stressful, as a significant portion of the work is already done!

Freezer-Friendly Tips for Meal Planning

For ultimate convenience, these scalloped potatoes are also freezer-friendly, allowing you to enjoy a homemade comfort food meal even on your busiest days. To freeze, prepare the dish up to the point of broiling, then allow it to cool completely.

Cover the baking dish tightly with a layer of plastic wrap, followed by a layer of aluminum foil, ensuring it’s airtight to prevent freezer burn. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw the dish overnight in the refrigerator. Before reheating, you might notice some separation in the sauce due to the dairy content; this is completely normal. Simply stir gently before broiling or baking to combine. Reheat covered in the oven at 350°F (175°C) until warm, then uncover and broil for a few minutes to get that lovely crispy top.

More Instant Pot Recipes to Explore

If you’re loving the convenience and delicious results of Instant Pot cooking, be sure to check out some of my other fantastic pressure cooker recipes:

• Instant Pot Broccoli Cheddar Soup
• Instant Pot Tuscan Chicken Thighs
• Instant Pot Southern Green Beans
• Instant Pot Spaghetti Squash Chicken Alfredo
• Instant Pot Brisket

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Instant Pot Cheesy Scalloped Potatoes Au Gratin: Full Recipe

By Brandi Crawford

This Instant Pot Cheesy Scalloped Potatoes Au Gratin is a quick and easy pressure cooker recipe featuring gooey cheddar and parmesan cheese. It makes the perfect side dish and is ideal for busy weeknight dinners or festive gatherings.

Average rating: 4.93 from 26 votes

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Prep Time: 15 mins | Cook Time: 5 mins | Instant Pot Pressure Build Time: 10 mins | Total Time: 30 mins

Course: Dinner, Lunch, Side Dish | Cuisine: American

Servings: 6 | Calories: 337 kcal

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Equipment Needed

• Instant Pot
• Mandoline Slicer
• Baking Dish

Ingredients for Decadent Scalloped Potatoes

• 6-7 russet potatoes, peeled (about 3 pounds)
• 1 cup low-sodium chicken broth
• 4 oz cream cheese (reduced fat is fine)
• 2 tablespoons heavy whipping cream
• 1 cup milk (almond milk works well)
• 1 ½ cup shredded cheddar cheese
• ½ cup shredded parmesan reggiano cheese
• 2 garlic cloves, minced
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 teaspoon chives, for garnish

Step-by-Step Instructions

1. Slice the potatoes into uniform rounds, about ¼ inch thick. A mandoline slicer is recommended for even thickness.
2. Add the sliced potatoes to the Instant Pot along with the chicken broth.
3. Close the lid and set the Instant Pot to Manual (or Pressure Cook) on High Pressure for 2 minutes.
4. While the potatoes cook, prepare the remaining ingredients and preheat your oven broiler.
5. Lightly spray a baking dish with cooking spray.
6. Once the Instant Pot finishes cooking, perform a quick release of the steam.
7. Carefully open the Instant Pot. Remove the tender potatoes and arrange them in the prepared baking dish.
8. Hit “Cancel” on the Instant Pot, then select “Saute” mode.
9. Add the minced garlic to the pot and cook for 1 to 2 minutes, stirring until fragrant.
10. Pour in the milk, heavy cream, salt, pepper, and onion powder. Add 1 cup of shredded cheddar cheese (reserving the remaining ½ cup for topping), the parmesan reggiano, and the cream cheese to the pot.
11. Stir continuously until all the cheeses and cream cheese have melted into a smooth, creamy sauce.
12. Carefully drizzle the hot cheese mixture over the potatoes in the baking dish. Evenly sprinkle the remaining ½ cup of shredded cheddar cheese on top.
13. Place the baking dish under the preheated broiler for 3-4 minutes, or until the cheese is melted, bubbly, and golden-brown. Watch carefully to prevent burning.
14. Remove the pan from the oven. Garnish with fresh chives before serving.

Important Notes for Best Results

• For the best melting and flavor, I highly recommend buying block cheese and shredding it yourself. Pre-shredded cheeses often contain anti-caking agents that can hinder smooth melting, resulting in a less creamy sauce.
• Since low-sodium chicken broth is used to cook the potatoes, it already contributes some salt to the dish. Adjust the amount of additional salt and pepper according to your personal preference and the salt content of your chosen broth. Always taste and adjust before the final broil.
• Consider adding a pinch of nutmeg to your cheese sauce for an authentic au gratin touch; it complements the dairy beautifully.
• For an even richer flavor, you can sauté a finely diced shallot with the garlic before adding the liquids for the cheese sauce.

Nutrition Information

Serving: 1 serving | Calories: 337 kcal | Carbohydrates: 32 g | Protein: 16 g | Fat: 17 g

Nutrition Data Disclaimer

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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