Instant Pot Scalloped Potatoes
Creamy, cheesy, and incredibly easy to make, these Instant Pot scalloped potatoes are a comforting side dish perfect for any occasion.
Ingredients
Potatoes Layer
- 2 pounds potatoes, sliced thinly Use Yukon gold, red, or russet potatoes.
Creamy Mixture
- 1 cup heavy cream For a lighter version, substitute half with more milk.
- 1 cup milk Can also use a non-dairy alternative.
- 2 cups shredded cheese Cheddar or your choice; Gruyere or mozzarella adds a twist.
Flavorings
- ½ cup chopped onion For added sweetness, use sweet onion.
- 3 cloves garlic, minced For stronger flavor, add more garlic.
- to taste none Salt and pepper Adjust according to preference.
- 2 tablespoons butter Top the dish with butter before serving, if desired.
Instructions
Layering
- Layer half of the sliced potatoes in the bottom of the Instant Pot.
- Add half of the onion, garlic, salt, pepper, and half of the cheese on top.
- Repeat with the remaining potatoes, onion, garlic, salt, pepper, and cheese.
Cooking
- Pour the heavy cream and milk over the layers.
- Close the lid of the Instant Pot, set to sealing, and cook on high pressure for 25 minutes.
- Allow natural pressure release for 10 minutes, then switch to quick release.
Serving
- Stir before serving and top with butter if desired.
Notes
Cool completely before storing leftovers. Transfer to an airtight container and refrigerate for up to 4 days or freeze for longer storage. Thaw overnight in the fridge before reheating.