This is how to make au gratin Instant Pot scalloped potatoes homemade or use boxed scalloped potatoes for a cheesy side dish with dinner. Works in a Ninja Foodi pressure cooker too with a cheesy sauce.
The holidays are approaching and we’ve been working on a lot of easy Instant Pot recipes around here to serve along side your main dish! These cheesy scalloped potatoes are always a must during Easter, Thanksgiving and Christmas dinner.
A quick and easy potato dish with layers upon layers of cheesy goodness. Making it this way you’ll be able to free up your oven by cooking them in your multi cooker pressure cooker this year. 😉 Make it in your IP, Crockpot Express or Ninja Foodi too.
Since there are so many goodies we even created a post on Instant Pot Thanksgiving recipes which applies to Christmas Day as well and has all our recipes for the holidays there, including this one.
We are going to use the pot in pot technique for this. So we call these Instant Pot scalloped potatoes but you might know them as au gratin potatoes, same difference really. You can make this for the holidays or add diced leftovers in it after that day to make a ham and potatoes dish.
Ingredient Notes
- Thin slices of potatoes – we like Yellow Gold or russet potato, they have a more buttery flavor to make this or our Instant Pot diced potatoes
- Butter is best salted, Kerrygold is best, or a dairy free alternative will work too
- Cheddar cheese – to make cheese sauce, lots of it, any variety but I would include at least half of it being sharp cheddar.
- Chicken broth – don’t skip and use water, this is much better
- Flour is used to thicken the sauce
- Salt and pepper are your basic seasonings, use your favorites.
- Whole fat milk – or heavy cream way better than reduced fat for a creamy sauce
For this I used a 1.5 quart glass bowl or you could use that size in an oven safe bowl – if you have an 8 quart Pot you could use a bit larger bowl
This does need to be a pot in pot dish to turn out right and not burn on the bottom. If you want to make slow cooker scalloped potatoes we have that too but it takes a lot longer, take your pick.
Substitutions
Dairy Free Scalloped Potatoes are possible too if you needed lactose free items in there. I suggest Daiya for products in that regard.
Boxed Scalloped Potatoes in Instant Pot
You will want to use this double box with 2 bags in it and follow the instructions per how much liquid to add. Sprinkle in the cheese packets and stir together. Put your sliced butter on the top and you are set to cook. Lock the lid closed and seal steam valve shut. Set to high pressure for 5 minutes with a quick release, then lift lid, stir and allow to sit for 5 minutes to thicken.
Why we Love Pressure Cooker Scalloped Potatoes
- During the holidays the oven is always full, usually too full to allow everything to get done at the same time, using your Instant Pot to cook 1 or more dishes frees your oven up
- Some of your favorite Thanksgiving sides, like our Instant Pot corn casserole, now can be cooked and kept warm for quite some time in your Instant Pot.
- Just set it on warm when it’s done and take out when everything is ready
AND many main dishes can be cooked in a fraction of the time like we did with this Instant Pot ham recently.
How long does it take to cook sliced potatoes in Ninja Foodi?
About 30 minutes if you want to melt a bit more cheddar on the top at the end. See…..gooey and cheesy when it’s done just like you love them! Now there are a few ways to brown these on top. A great option vs. in the oven at 350 if that is full with other dishes.
- For Instant Pots you can buy a CrispLid which turns your Instant Pot into an air fryer.
- Then just set to 400 for a few minutes.
- If you’re making Ninja Foodi scalloped potatoes you can just use your crisp lid.
- Keep the contents in your oven safe dish, then put under your broiler for a few minutes to make the top golden brown.
Just cut the potatoes pretty thin and you’re going to layer the roux you’re going to make with half your cheese, then remaining cheese goes on the very top.
Cooking timing works well with Yukon Gold potatoes, russet may take a wee bit longer. Quick release is not best as you want potatoes to be very tender. Once the pot comes to pressure it will only take 4 minutes of cook time, and 10 min. natural release. when done make Instant Pot cranberry sauce which cooks in just 1 minute.
Instant Pot Scalloped Potatoes Recipe
Equipment
- 1 1.5 quart glass bowl if making homemade
Ingredients
- 3 tbsp butter, melted
- 1 tsp salt
- 1/2 tsp pepper
- 2.5 tbsp flour, all purpose
- 1.5 cup milk, whole milk
- 4 medium potatoes, peeled, sliced into 1/16" pieces, we used Yukon Gold
- 2 cup cheese, white cheddar, shredded, 1/2 c reserved for top
- 1/4 cup chicken broth, or vegetable broth, or water, optional if you want to thin sauce out
Instructions
- Homemade Instant Pot scalloped potatoes – Peel and slice potatoes, use mandolin slicer for best results to make them thin and all the same thickness. 1/16" is best.
- In a small bowl whisk together the flour, salt, pepper until well combined and smooth. Add melted butter and then whisk in milk and broth until there are no lumps.
- In a bowl that fits inside your pressure cooker begin layering the ingredients. Start with a bit of broth mixture, then potatoes, liquid mixture, then cheese and keep repeating these layers until you've reached almost to the top. (leave a bit of room for bubbling when cooking). The top layer should be just potatoes.
- Pour 1.5 c water into the inner pot of your pressure cooker and lower down a trivet. Lower bowl on to trivet. Close lid and steam valve.
- Set to high pressure for 25 minutes. Allow to naturally release steam for 10 minutes when done, then release rest quickly.
- If you want top an ooey gooey cheesiness top with remaining 1/2 c of cheese set aside and:
- Put under your broiler for a few minutes to crisp top. Close Ninja Foodi air crisp lid if you have that machine and set to 400 degrees for a few minutes to crisp, or use CrispLid at 400 degrees for 4-5 minutes or until browned.
- Boxed scalloped potatoes in Instant Pot – You will want to use this double box with 2 bags in it and follow the instructions per how much liquid to add. Sprinkle in the cheese packets and stir together. Put your sliced butter on the top and you are set to cook. Lock the lid closed and seal steam valve shut. Set to high pressure for 5 minutes with a quick release, then lift lid, stir and allow to sit for 5 minutes to thicken.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
After you try these, or if you’re looking for more Instant Pot Thanksgiving side dishes we have some more! Remember to add an additional 1/2 cup of cheese on top before you brown it to create a really ooey gooey dish. Here’s the printable recipe for Instant Pot au gratin potatoes.
Add bacon bits or diced ham into the mix!! It is best to fold those in at the beginning so the flavors can permeate the whole dish and add a bit of protein too. You can make them spicy too with a bit of red pepper flakes if you like to the top or in the mix.
This was a big hit at a family gathering! Loved it!
Oh good
We made this for Easter dinner and everyone loved it.
These scalloped potatoes were fantastic. Love how easy they were to make and all the cheesy goodness.
LOVE that this can be made in the IP! So good and so creamy. Thanks for the amazing recipe!
This is the perfect quick and easy side dish for any meal! So cheesy and so easy – my favorite things!
Such a classic side dish! 🙂 Love how this turned out.
Wow, where is all this anger coming from?! Very disappointed with those who are getting a free recipe and complaining? Read the instructions, carefully. I had absolutely no issues making these Scalloped potatoes. You use a BOWL not a springform pan, which surely will leak with the amount of liquid and cook time.
Instructions state leave the bowl on Keep Warm for 10 minutes, and then sit before serving. I leave my bowl sitting in the liner for 20 minutes to meld the flavors, and then remove. Leave sitting on counter for an added 10 minutes.
I add more spices, nutmeg, smoked paprika and tarragon, plus use chicken broth as the bottom liner liquid. Best tasting and easiest recipe.
Thank you for that and glad it was a hit
Nope. Way too much liquid. I followed to the letter and have soup. I can fix it but not for dinner tonight! Ugh!
This recipe was amazing last night. It’s def a “keeper” in my kitchen! I’m not understanding why some commentators had so much confusion! I found your recipe easy to follow! Love the addition of cheese too! But I did add an extra potato as I needed to use them up!
OH good glad it was a hit!
@The Typical Mom,
I wondered if this would work without the cheese?