This is a dependable, no-fuss scalloped potatoes recipe that finishes quickly thanks to the Instant Pot and gives you a creamy, cheesy casserole with a browned top. No heavy technique, no intermediate sauces on the stovetop — just slicers, a pressure cook, a quick cheese sauce in the pot, and a short broil to finish. It’s the kind of side I make when I want hands-off cooking that still looks and tastes homemade.
I like to keep the steps clear and repeatable: slice, pressure cook briefly, melt into a sauce, layer, and broil. That 1-minute pressure step softens the potatoes just enough so the final texture is tender but not falling apart. The rest is about building a smooth cheddar sauce and a golden top.
Below you’ll find the ingredient list exactly as used, step-by-step instructions taken straight from the recipe source, and practical tips for texture, timing, and troubleshooting. No fluff — just straightforward guidance so you can make this reliably for weeknight dinners or holiday trays.
Ingredient Rundown
Ingredients
- 2 pounds(900g)potatoes — white potatoes; the starch and bulk of the dish, slice thin for even cooking.
- 1 cup(237ml)vegetable stock — provides the steam for the Instant Pot and a little savory base to the layers.
- 2tbspbutter — used to sauté the garlic and start the sauce; adds richness.
- 2clovesgarlic — minced; aromatic backbone for the cheese sauce.
- 2tbspthyme — chopped; fresh herb lift that keeps the sauce from feeling one-note.
- 1 cup(237ml)heavy cream — creates the creamy sauce that binds the potatoes.
- 9 oz(255g)cheddar cheese — grated; most goes into the sauce and a portion is reserved for a bubbly, browned topping.
Cook Instant Pot Scalloped Potatoes Like This
- Wash the potatoes and slice them 1/4 inch (6 mm) thick.
- Place the potato slices in the Instant Pot and pour in the 1 cup (237 ml) vegetable stock. Close the lid, seal the vent, and cook on High pressure for 1 minute.
- When the cook time ends, perform a quick release of the pressure, open the lid carefully, and transfer the cooked potato slices to a bowl or plate; set aside.
- Switch the Instant Pot to Sauté. Add the 2 tablespoons butter and let it melt. Add the 2 cloves minced garlic and cook, stirring, for about 1 minute until fragrant.
- Add the 2 tablespoons chopped thyme, 1 cup (237 ml) heavy cream, and most of the 9 oz (255 g) grated cheddar cheese to the pot, keeping a portion of the grated cheddar aside for the topping. Stir continuously until the cheese melts and the sauce is smooth and slightly thickened; then turn off Sauté.
- Arrange the cooked potato slices in a casserole dish in one or more overlapping layers. Pour the cheese sauce evenly over the potatoes and sprinkle the remaining reserved grated cheddar on top.
- Place the casserole under the oven broiler and broil for about 5 minutes, watching closely, until the top is bubbly and lightly browned.
- Let the scalloped potatoes rest for a few minutes before serving.
Why It’s My Go-To
This version saves time without sacrificing the creamy texture you want from scalloped potatoes. One minute at high pressure in the Instant Pot shortens the softening stage dramatically; you still get slices that hold their shape, which is important when you want nice layers in the baking dish. The sauce comes together in the same pot, so fewer dishes and less babysitting.
I also appreciate that the recipe uses simple, predictable flavors — butter, garlic, thyme, cream, and cheddar. It’s comforting and broadly appealing, and the broil at the end gives you a classic golden finish that looks special. For weeknight sides or a holiday table, this checks the boxes: quick, creamy, and pretty.
Texture-Safe Substitutions
Because you’ve got a short pressure cook, texture matters more than swapping flavors. If you want a looser sauce, increase the cream slightly by a splash when finishing in Sauté; the sauce will be silkier and coat the potatoes more. If you prefer a firmer casserole, hold back a bit of the cream or cut slices slightly thicker than 1/4 inch so they keep more bite after the broil.
If you’re sensitive to a pronounced cheddar flavor, reduce the amount of cheese folded into the sauce and use more of it as a topping so the bake gets that brown, cheesy crust while the interior stays milder. Keep the thyme — it brightens the dairy and prevents the dish from tasting overly rich.
Prep & Cook Tools
Minimal and practical tools get this done:
- Sharp knife or mandoline — to slice potatoes consistently at 1/4 inch (6 mm).
- Instant Pot or similar electric pressure cooker — for the brief high-pressure step.
- Wooden spoon or heatproof spatula — for stirring the sauce while Sauté is on.
- Grater — to grate 9 oz (255 g) cheddar so it melts evenly into the sauce.
- Casserole dish or baking dish — large enough to arrange the cooked potato slices in overlapping layers.
- Oven with broiler — for the final 5-minute finish that gives a bubbly, browned top.
Troubleshooting Tips
If the potato slices fall apart when you transfer them after pressure cooking: your slices may be too thin or one of the potatoes is overripe and mealy. For sturdier slices, target exactly 1/4 inch (6 mm) and work quickly when slicing to avoid temperature shifts that encourage breaking.
If the sauce separates or feels grainy: keep the Instant Pot on a low Sauté and stir constantly while you add the cheese so it melts smoothly. Turn off the heat as soon as the sauce is uniform. If the sauce looks too thin when you pour it, it will thicken slightly as it cools and also once it hits the oven heat; let it sit a minute before layering if you want it thicker.
If the top browns too fast under the broiler: move the casserole to a lower shelf or reduce broil intensity. Watch carefully — it only needs about 5 minutes to go from bubbly to charred.
Make It Fit Your Plan
Serving size and timing are easy to adapt. For a family dinner, follow the recipe exactly and serve with a simple protein or salad. If you’re prepping ahead, cook through the Instant Pot step and assemble the casserole cold; keep it covered in the refrigerator and broil just before serving so the top is fresh and crisp.
For larger gatherings, double the layers and use a wider casserole; you may need slightly more sauce on top, but follow the same proportions and watch the broil closely so the surface gets even color. If you make a deeper dish, allow an extra minute or two under the broiler for a golden finish.
Notes on Ingredients
Stick to the listed amounts for predictable results. The 1 cup (237 ml) vegetable stock is only there to generate steam in the Instant Pot; it doesn’t have to flavor-match the final dish because the cream and cheddar dominate the sauce. Still, using a decent stock gives a subtle savory layer under the cheese.
The 2 tablespoons butter and 2 cloves garlic are the aromatic base; don’t skip or overcook the garlic — about 1 minute in melted butter until fragrant is enough. The thyme quantity is modest but essential; it prevents the dairy-heavy sauce from feeling flat. The 9 oz (255 g) grated cheddar is split between sauce and topping to give both body inside and a bubbly crust on top.
Freezer-Friendly Notes
This recipe freezes best at the stage after the Instant Pot cook and before broiling. Once you’ve cooked the potato slices in the Instant Pot and prepared the cheese sauce, assemble the casserole, cover tightly with foil, and freeze. When you’re ready to serve, thaw overnight in the refrigerator and broil to refresh the top; you may need to bring it to oven temperature first (about 25–35 minutes at 350°F/175°C) before finishing under the broiler so it heats through evenly.
Fully baked and broiled casseroles can be frozen, but the texture of the top and the sauce changes on reheating; reheat gently covered, then finish 2–3 minutes under the broiler to re-crisp the surface.
Reader Questions
Q: Can I use a different type of potato?
A: The recipe uses white potatoes for steady structure when sliced. If you try waxy or very starchy varieties, expect small texture changes; keep slices at 1/4 inch (6 mm) and monitor doneness.
Q: Do I have to broil at the end?
A: The broil step is what creates the familiar browned top. If you skip it, the casserole will still be creamy but won’t have that caramelized, bubbly finish. You can brown in a very hot oven if you prefer a gentler top color.
Q: Can I make this entirely in the Instant Pot without transferring to a casserole dish?
A: The Instant Pot isn’t designed to brown on top; the sauce will be fine, but you’ll miss the browned crust. For the classic presentation, transfer to a broiler-safe dish and broil for about 5 minutes.
Wrap-Up
This Instant Pot approach to scalloped potatoes saves time and keeps cleanup minimal while delivering a creamy interior and a golden, cheesy top. Work in simple steps: slice evenly, pressure-cook just long enough, finish the sauce gently on Sauté, and broil for that final, irresistible crisp. It’s a practical, repeatable recipe that adapts well to weeknights and special meals alike. Make it once, and you’ll know how little effort it takes to get big, comforting flavor.
Easy Instant Pot Scalloped Potatoes
Ingredients
Ingredients
- ?2 pounds 900 gpotatoeswhite potatoes
- ?1 cup 237 mlvegetable stock
- ?2 tbspbutter
- ?2 clovesgarlicminced
- ?2 tbspthymechopped
- ?1 cup 237 mlheavy cream
- ?9 oz 255 gcheddar cheesegrated
Instructions
Instructions
- Wash the potatoes and slice them 1/4 inch (6 mm) thick.
- Place the potato slices in the Instant Pot and pour in the 1 cup (237 ml) vegetable stock. Close the lid, seal the vent, and cook on High pressure for 1 minute.
- When the cook time ends, perform a quick release of the pressure, open the lid carefully, and transfer the cooked potato slices to a bowl or plate; set aside.
- Switch the Instant Pot to Sauté. Add the 2 tablespoons butter and let it melt. Add the 2 cloves minced garlic and cook, stirring, for about 1 minute until fragrant.
- Add the 2 tablespoons chopped thyme, 1 cup (237 ml) heavy cream, and most of the 9 oz (255 g) grated cheddar cheese to the pot, keeping a portion of the grated cheddar aside for the topping. Stir continuously until the cheese melts and the sauce is smooth and slightly thickened; then turn off Sauté.
- Arrange the cooked potato slices in a casserole dish in one or more overlapping layers. Pour the cheese sauce evenly over the potatoes and sprinkle the remaining reserved grated cheddar on top.
- Place the casserole under the oven broiler and broil for about 5 minutes, watching closely, until the top is bubbly and lightly browned.
- Let the scalloped potatoes rest for a few minutes before serving.
Equipment
- Instant Pot
- Casserole dish
- oven broiler
Notes
Use high-quality sharp cheddar cheese to make a great tasting sauce, and make sure to cover the top with more grated cheddar. The cheese will melt and slightly crisp at the top which gives the dish a lovely taste and color.
You don’t need to peel the potatoes for this recipe.
