Instant Pot Cheesy Scalloped Potatoes Au Gratin

Instant Pot Cheesy Scalloped Potatoes Au Gratin is a quick and easy pressure cooker recipe with gooey cheddar and parmesan cheese. This recipe makes the perfect side dish and is great for weeknight dinners.

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If you are a fan of decadent dishes, you will love my Instant Pot Risotto.

I have always been well known for making really good potatoes. The name crack potatoes eventually became the nickname for all of my potato dishes. Be sure to check out my Crack Potatoes recipe for creamy mashed potatoes.

I use broth to give the potatoes flavor and to help soften them up. Using broth was a part of my method well before the Instant Pot, but I knew it would work perfectly in the pressure cooker. Have you ever made shredded chicken in an Instant Pot using broth? It’s truly amazeballs.

With oven baked scalloped potatoes, it can usually be a struggle to determine how long the potatoes need to bake in order to become soft. You also have to add the cheese at the perfect time, so that it doesn’t overcook. Scalloped potatoes need gooey cheese.

With the Instant Pot, cook time for potatoes is dramatically reduced. The potatoes only need a few minutes to cook. Then you add the cheesy goodness and broil it all for 3-4 minutes until the cheese melts.

What Type of Potatoes to Use

I like to use russet potatoes. You want to use something with starch. Yukon gold will work well, too.

How to Make Instant Pot Scalloped Potatoes

1. Slice the potatoes into rounds about 1/4 an inch thick.
2. Add the potatoes to the Instant Pot with the chicken broth.
3. Cook for 2 minutes on Manual > High Pressure Cooking
4. Open the Instant Pot. Remove the potatoes and place them in a baking dish.
5. Hit cancel on the Instant Pot and then Saute.
6. Add the garlic to the pot and cook for 1 to 2 minutes.
7. Add milk, cream, salt, pepper, and onion powder, 1 cup of cheddar (save 1/2 cup), the parmesan reggiano, and cream cheese to the pot.
8. Stir continuously until the cheese and cream cheese have melted.
9. Drizzle the potatoes with the liquid mixture. Sprinkle the remaining cheddar throughout.

Flavor Ingredients

I also still use cream cheese. The cream cheese makes these potatoes soooooo creamy and of course a little more cheesy!

Another one of my favorite ingredients is parmesan reggiano. It can be expensive. So if you are fine with just using cheddar cheese, by all means… go for it! Feel free to omit the parmesan reggiano. I usually catch it on sale at my local grocer. I buy up a few blocks in bulk and freeze them.

Do You Have to Broil Them

You only need to bake them if you like a crispy melted cheese top. If you have an Instant Pot air fryer crisper lid, you can use that instead!

Can You Make This Ahead of Time?

Yes, you can complete all of the steps up until broiling the dish in the oven. Once you have it prepped, store it in the fridge for up to 24 hours.

Freezer Tips

You can freeze the dish, tightly covered, for up to 3 months. Thaw in the refrigerator overnight. Since this dish is made with dairy, when you reheat it you will notice separation. This is normal.

More Instant Pot 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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