These Cheesy Instant Pot Scalloped Potatoes are the perfect side dish for your next meal. Perfectly cooked sliced potatoes and onions are marinated in a herby, cheesy sauce and topped with a crunchy panko topping. Cooking them in the Instant Pot makes this recipe quick and easy!
I love potatoes. Any kind - mashed, roasted, fried. I'm always looking for new potato recipes to use them in. And this one for Instant Pot Scalloped Potatoes is a winner. Cheesy potatoes, sliced and mixed with onion and garlic, all topped with a crunchy buttery panko crust. It's a decadent dish and a great recipe if you're looking for a delicious side. Great for the holiday season (try them with this classic Scalloped Pineapple Casserole or this Jalapeno Cranberry Sauce), or for any time! These pair perfectly with meatloaf (try this Lipton meatloaf recipe or my mini meatloaf recipe!!), ham, turkey, steak, or chicken.
In This Post
Why This Recipe Works
- Easy. Scalloped potatoes can sometimes take a while to make using the traditional method, but the Instant Pot makes this process a breeze. This is an easy recipe to make that produces tender potatoes in half the time. It's perfect when you want to free up oven space or just have less time to make it.
- Creamy. The cheesy cream sauce for these scalloped potatoes is a perfect consistency, with a blend of melty Gruyere and salty Parmesan.
- Delicious. I love the light, herby flavor of tarragon in these potatoes, and the mixture of the onions and garlic creates a delicious, mellow sweetness that complements the dish so well.
- The panko topping. Maybe my favorite part! I truly think the crunchy, buttery topping makes these the best scalloped potatoes! I beg you not to skip this part!
Key Ingredients
The ingredients for this easy Instant Pot recipe are fairly straightforward. Here's what you'll need.
- Yukon potatoes. The star of the dish, these potatoes are sliced thin. I used Yukon gold potatoes, but feel free to use any other type of potato you want. Just be sure to slice them evenly for even cooking.
- Veggie broth. Pressure-cooking the potatoes in broth instead of water gives them more flavor.
- Heavy cream. Creates a luscious and creamy sauce, elevating the dish to a whole new level.
- Parmesan and Gruyere cheese. The combination of these two cheeses brings a perfect balance of sharpness and creaminess to the scalloped potatoes. The Parmesan adds a nice sharp flavor while the Gruyere is sweeter and ultra melty, making for a super cheesy sauce.
- Panko bread crumbs. The final touch for a crispy and golden-brown topping that adds a delightful crunch to each bite.
How To Make Instant Pot Scalloped Potatoes
- Prepare the potatoes and onion. Start by peeling and slicing 3 pounds of Yukon potatoes. Peel and thinly slice a large yellow onion. A mandoline slicer makes this job easy and helps keep the cuts consistent. (But feel free to just use a sharp knife if you don't have one.)
- Pressure cook the potatoes and onions. Place the sliced potatoes and onions in the Instant Pot and add 1 cup of veggie broth, 1 teaspoon salt, ½ teaspoon ground black pepper, and 1 teaspoon fresh tarragon. Stir to combine. Close and seal the lid, then cook on high pressure for 1 minute, followed by a 3-minute natural release. Press the quick-release button to manually release the remaining pressure, then, using a slotted spoon, transfer the potato slices and onions to a greased baking dish, reserving any remaining broth in the instant pot.
- Prepare the oven. Preheat the oven to 375 degrees F.
- Prepare the cheese sauce. Switch the Instant Pot to the sauté function, add minced garlic, and cook for 1 minute. Add the heavy cream and cook for a couple minutes more, until simmering. Turn off the Instant Pot and stir in ½ cup each of gruyere and parmesan. Stir continuously to combine, until the cheese mixture is smooth and creamy.
- Combine the cheese and potatoes. Pour the cheese sauce over the cooked potatoes. Toss to distribute, and sprinkle the remaining cheese over the top of the hot creamy potatoes.
- Bake. Cover the casserole dish and bake for 15 minutes. Uncover and bake for an additional 5 minutes until bubbly.
- Create the panko topping. While the scalloped potatoes are baking, melt 4 tablespoon of butter in a saucepan, add 1 ½ cups of Panko bread crumbs, and stir to coat. Sprinkle the bread crumbs over the potatoes at the 15-minute mark.
- Broil. Turn the oven to broil and broil until the bread crumbs are crisp and golden brown, about 1-2 minutes. (Watch the potatoes carefully so the top doesn't burn!)
Variations And Substitutions
- Change the cheese. For a twist, try using different types of shredded cheese such as sharp cheddar or white cheddar.
- Add some meat. Experiment with adding diced ham or bacon for an extra layer of flavor.
- Change up the broth. Substitute vegetable broth with chicken broth for a heartier taste.
- Try some different herbs. Tarragon tastes wonderful here, but you could easily use thyme, oregano, or even rosemary to change up the flavor.
Frequently Asked Questions
Yes, you can experiment with russet potatoes or Yukon gold potatoes for variations in texture.
I sliced these about ¼ inch thick. The most important thing to remember is to try to slice all the potatoes the same width, regardless of what that width is, so that they cook evenly.
Store any remaining scalloped potatoes in an airtight container in the refrigerator. They can be reheated in the oven or microwave.
Yes! While the Instant Pot makes this quick to make, you can use the slow cooker too. To do this, simply add all ingredients except the panko bread crumbs and butter to the slow cooker, layering the potatoes and cream mixture as you go. Cook for 3-4 hours on high, or until the potatoes are tender. Add the panko topping and place under the broiler to crisp for about 2 minutes.
This is a great side dish for lots of classic dinners. It pairs wonderfully with steak, prime rib, chicken, pork, or even salmon. It's also a perfect holiday side, often making an appearance at Thanksgiving, Christmas, or Easter dinner.
These Creamy Instant Pot Scalloped Potatoes are the easiest way to achieve a classic dish in a fraction of the time. It's a great addition to your holiday meals or everyday dinners.
If you make this recipe, let me know what you think in the comments below! And don't forget to tag me @frontrangefed on Instagram. I love to see your creations!
More Easy Side Dishes
- Air Fryer Sweet Potato Cubes
- Old-Fashioned Scalloped Pineapple Casserole
- Old Fashioned Sweet Potato Casserole
- Roasted Garlic And Cauliflower Mash
- Quick Cooking Polenta From Cornmeal
- Roasted Fennel Salad With Orange Honey Dressing
- Instant Pot Steamed Broccoli
Recipe
Cheesy Creamy Instant Pot Scalloped Potatoes Recipe
Equipment
Ingredients
- 3 lbs Yukon Potatoes peeled and sliced
- 1 large yellow onion thinly sliced
- 1 cup vegetable broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon fresh tarragon
- 6 garlic cloves minced
- 1 cup heavy cream
- 1 cup shredded parmesan cheese divided
- 1 cup shredded gruyere cheese divided
- 4 tablespoon butter
- 1 ½ cup panko bread crumbs
Instructions
- Add sliced potatoes and onions to the Instant Pot.
- Add broth, salt, pepper, and tarragon. Stir to combine
- Close the lid and cook the potato/onion mixture on high pressure for 1 minute. Allow the Instant Pot to naturally release for 3 minutes before finally releasing the remaining pressure manually.
- Meanwhile, preheat the oven to 375 degrees F.
- Transfer the potatoes and onions from the Instant Pot to a greased baking dish and set aside.
- Turn the instant pot to saute mode and add the minced garlic cloves to the remaining liquid in the Instant pot. Cook for 1 minute, until fragrant.
- Add the cream and cook for 1-2 minutes more, until it begins to simmer. Turn the Instant Pot off and add ½ cup of the gruyere and ½ cup of the parmesan cheese. Stir the cheese and cream together until the cheese has melted and the mixture is smooth and creamy.
- Pour the cheese sauce over the potatoes. Toss to combine, then sprinkle the remaining ½ cup of shredded gruyere and ½ cup of shredded parmesan cheese over the potatoes.
- Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and, if needed, bake the scalloped potatoes for an additional 5 minutes, or until the mixture is bubbly.
- While the mixture is baking, melt the butter in a small saucepan. Add the Panko bread crumbs and stir to coat.
- Once the potatoes have finished baking, sprinkle the bread crumbs over the potatoes. Turn the oven to broil and broil until the bread crumbs are crisp, and golden brown, about 1-2 minutes.
Notes
- Cut the potato slices as evenly as possible to ensure even cooking. A mandoline makes this process much easier.
- Don't leave the potatoes in the Instant Pot after doing the manual release. If you do, they'll continue to cook and may become so tender that they start to fall apart.
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