Cheesy Creamy Instant Pot Scalloped Potatoes Recipe
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, cheesey sauce, and topped with a crunchy panko topping. Cooking them in the Instant Pot makes this recipe quick and easy!
Servings: 12 servings
Calories: 305kcal
Equipment
- 1 Instant Pot
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.
Nutrition
Calories: 305kcal | Carbohydrates: 28g | Protein: 10g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 582mg | Potassium: 559mg | Fiber: 3g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 24mg | Calcium: 259mg | Iron: 1mg
