• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simply Happy Foodie
  • Home
  • Recent Posts
  • Recipes
  • Cookbooks
  • About
    • Privacy Policy
    • Disclosures / Disclaimers / Copyright
    • Contact Me
    • Meet Gizmo, Our Foodie Pug
  • Cook's Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Home
  • Recent Posts
  • Recipes
  • My Cookbook
  • About
  • Cook’s Shop
subscribe
search icon
Homepage link
  • Home
  • Recent Posts
  • Recipes
  • My Cookbook
  • About
  • Cook’s Shop
×
Home » Blog Recipe Posts » Vegetarian

Instant Pot Cheesy Scalloped Potatoes

September 24, 2017 by Sandy 20 Comments

Jump to Recipe

Instant Pot Cheesy Scalloped Potatoes are flavorful and tender. A great side dish to cook in your electric pressure cooker, especially when you need your oven for other dishes during the Holidays!

 Cheesy Scalloped Potatoes in a round pan on a wooden board with pressure cooker in background

 

Instant Pot Scalloped Potatoes

Many years ago I saw Aretha Franklin, The Queen of Soul, make her famous "Queen of Soul Ham" on Martha Stewart's show. Martha made the scalloped potatoes. She used thyme in her recipe, which I had never tried. So I tried it, and I've made scalloped potatoes with thyme ever since! It's a good thing (so says Martha!).

I know that straight up scalloped potatoes does not have cheese in it, but we like cheese. So, This became Instant Pot Cheesy Scalloped Potatoes. Why not Au Gratin? Because I think more people can relate to, and will search for scalloped potatoes (also, if you leave out the cheese and add a little more half and half, you are back to straight up scalloped potatoes).

Sliced potatoes in round pan sprinkled with cheese
Layer the potatoes and put some seasoning on each layer.

When I was developing this recipe, I kept thinking, "How can I get it to cook faster than in the oven?" Most of us want our Instant Pot recipes to cook fast. Hence, "Instant." I hate to spoil the IP party, but these aren't that much faster than the oven.

I tried slicing the potatoes really thin, but they didn't cook that much faster and I missed that slightly thicker bite of potato. There are 4 layers of potato, and with pressure cookers thickness often determines cook time, so it's not going to be a fast cooking dish.

But don't despair... I found the silver lining to this scenario: I like to make Scalloped Potatoes on Thanksgiving. I can't tell you how nice it is to have them cooking in the Instant Pot while other dishes are cooking in my oven (In my dreams I have two ovens, but alas, that dream hasn't come true yet).

So who cares if they aren't THAT much faster than the oven?! Cooking Instant Pot Cheesy Scalloped Potatoes in my pressure cooker is a game changer! Plus, if you don't want to heat up your kitchen, use your IP!

Sliced potatoes and cheese with white sauce pouring on top
Pour the half and half over the layers. So easy!

taco-pie-pan
Pot-in-Pot example from above

Close up of scalloped potatoes on wooden serving spoon
Broil at the end for a crisp crust from the parmesan cheese! Yum!

blue rectangle saying you might also like
Instant Pot Bone-In Ham
Instant Pot Leg of Lamb
Air Fryer Carrots
Instant Pot Apple Pie Ham
Instant Pot Cabbage Side Dish

pink banner with test reading follow my Simply Happy Foodie pinterest board

5 from 1 vote
Cheesy Scalloped Potatoes in a round pan on a wooden board with pressure cooker in background
Print
Instant Pot Cheesy Scalloped Potatoes
Prep Time
15 mins
Cook Time
40 mins
Total Time
53 mins
 

Instant Pot Cheesy Scalloped Potatoes are flavorful with thyme, garlic, and cheese.

Course: Side Dish, Vegetarian
Cuisine: American
Servings: 5 servings
Calories: 314 kcal
Author: Sandy Clifton
Ingredients
  • 4 Medium Potatoes, sliced thin (I like gold potatoes, skin on)
  • ¾ teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 2 teaspoons Dehydrated Onions (or ½ of a thinly sliced sweet onion, or ¼ tsp Onion Powder)
  • 2 teaspoons Fresh Thyme Leaves (or ½ tsp dried)
  • ½ cup Parmesan Cheese, grated, divided in half
  • 1 cup Monterey Jack Cheese*, shredded, divided in half
  • ⅓ cup Sharp Cheddar Cheese*, shredded, divided in half
  • ¼ teaspoon Nutmeg
  • 1 cup Half and Half
Optional
  • 1 cup Diced Cooked Ham
Instructions
  1. Put a layer of the sliced potatoes in the bottom of a 7" x 3" oven safe dish (or a size close to that). Stainless steel is my choice.

  2. Sprinkle on a pinch each of the salt, pepper, garlic powder, onion powder, thyme leaves.

  3. Add another layer of potatoes.

  4. Repeat step 2 (layering on the spices).

  5. Sprinkle on half of the parmesan cheese.

  6. Add another layer of potatoes.

  7. Repeat step 2 again.

  8. Sprinkle on half of the shredded Monterey Jack and sharp cheddar cheeses (not the parmesan).

  9. Add another layer of potatoes.

  10. Repeat step 2 with the remaining spices, and all of the ¼ tsp nutmeg.

  11. Gently pour over the half and half (if you can't see the liquid just peeking through the potatoes, add just a little more. You don't want it too wet or covering the top layer, but you want it to be creamy!).

  12. Top with remaining Monterey Jack and sharp cheddar cheeses (if you are not intending to broil and crisp up the top after pressure cooking, add the remaining parmesan cheese as well. Otherwise, reserve it for the end).

  13. Add 1 ½ cups of water to the inner stainless liner of the Instant Pot.

  14. Cover the dish with foil, or lid, and set dish on a trivet with handles, and lower it into the pot.

  15. Put the lid on the Instant Pot and close it, setting the steam release knob to the Sealing position.

  16. Choose the Manual (or Pressure Cook) setting on the pressure cooker and use the +/- button to choose 40 minutes (45-55 for thicker slices). Make sure High Pressure is also selected, if you have the option.

  17. When cooking cycle ends, do a Quick Release of the steam and open the lid after the pin drops.

  18. Very carefully peel off the foil or remove lid from pan. The steam will be super hot, so be careful! Test for doneness, using a fork. The fork should slide into the potatoes easily. If not, cover them back up and set for a few more minutes.

  19. When done, use silicone mitts, or pot holders to grasp the handles of the trivet and carefully lift it out of the pot and onto a countertop or other stable surface.

If Broiling to Crisp the Top
  1. Turn on broiler to 375 degrees F. and place the oven rack about 6 inches from element. Place dish of scalloped potatoes on a baking sheet.

  2. Sprinkle the remaining parmesan cheese over the top of the potatoes. Add a little more if you like it crisper.

  3. When broiler is hot, place baking sheet with dish under the broiler for about 5 minutes, or until desired browning is reached. Just watch it to be sure it doesn't get too browned.

  4. Serve hot!

Recipe Notes

*If you don't want the cheese, just leave it out and add 2 Tbsp more of the half and half).

More Vegetarian

  • Sheet Pan Pancakes sliced.
    Sheet Pan Pancakes
  • Baked Artichoke Jalapeño Dip in a bowl
    Baked Artichoke Jalapeño Dip
  • Garlic Stuffed Mushrooms on a board
    Easy Garlic Stuffed Mushrooms
  • Southwest Quinoa Bowl with Cilantro Dressing
    Southwest Quinoa Bowl with Cilantro Dressing

Sharing is caring!

14734 shares
  • Tweet
  • Share

My Instant Pot Cookbook is Here!

Instant Pot Cookbook Cover

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Marci

    November 28, 2018 at 4:38 am

    Did you find it necessary to cover the pan with foil? Could I cook it without the foil covering?

    Reply
    • Sandy

      November 28, 2018 at 9:34 am

      You can cook it without the foil. A little water does get in there.

      Reply
  2. Varda

    October 08, 2018 at 4:02 pm

    If you aren’t going to post a recipe for scalloped potatoes, don’t title your recipe scalloped potatoes. I literally can’t find one that’s not really an gratin. Why would you do that if you know better?

    At least post a variation without cheese.

    Reply
    • Sandy

      October 08, 2018 at 7:30 pm

      Varda, I did post a variation. Read the notes section of the recipe card. If you simply omit the cheese you'll have straight up scalloped potatoes.

      Reply
  3. Cindy Walker

    March 26, 2018 at 9:20 am

    If I used my stackables pots like you have pictured on the website would I need to adjust the cooking time for both pots? Need yo feed 14 people for Easter.

    Reply
    • Sandy

      March 26, 2018 at 12:22 pm

      I haven't done these stacked, but I would give yourself extra time in case they need to cook longer. The potatoes on the bottom will be closer to the heat source and may get cooked sooner than the ones on top. I would make these as the recipe is written. Then if you need to add time to one or both of the pans, you have that time cushion.

      Reply
  4. Olga

    March 06, 2018 at 5:10 pm

    This looks great, thank you! I don't have jack on hand. Can I use 1 1/3 cups sharp cheddar and 1/2 cup parm or will that not be creamy and melty enough?

    Reply
    • Sandy

      March 07, 2018 at 8:53 am

      I think it will still be good!

      Reply
  5. Michelle

    November 16, 2017 at 2:24 pm

    would it work to just put the ingredients directly into the IP vs into an oven-safe dish and then putting the dish inside the IP? I guess I don't understand the purpose of using an oven-safe dish inside of the instant pot. Thank you! Looks marvelous and can't wait to try!

    Reply
    • Sandy

      November 16, 2017 at 5:13 pm

      Hi Michelle, if you have enough thin liquid to bring the pressure cooker to pressure, then yes, use the inner pot as the potatoes will cook faster. I tend to like my scalloped potatoes thicker, and they kept burning. So I do them this way now and I can have them thick without burning. The tradeoff is the time.

      Reply
  6. Susan Daku

    November 15, 2017 at 1:06 pm

    Your cheesy scalloped potatoes was outstanding! Delicious and will be in my regular rotation for sure!

    Reply
    • Sandy

      November 15, 2017 at 2:09 pm

      Hi Susan! That's great! Thank you for the feedback! I'm so glad you liked them! Comfort food!

      Reply
  7. Pam

    November 12, 2017 at 3:41 pm

    Wonder if a 1/2 recipe would do in a Mini IP?

    Reply
    • Sandy

      November 12, 2017 at 4:02 pm

      Hi Pam. I think it will be fine. You may want to start with a little less time. Maybe try 30 minutes. I'm getting my Mini on Tuesday, and I will be testing a lot so I can better answer these questions!

      Reply
Newer Comments »

Primary Sidebar

Hi there! I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

Sandy wearing a black shirt and a red apron

More about me →

Reader Favorite Recipes

  • Easy Slow Cooker Meatloaf on a white plate garnished with parsley
    Easy Slow Cooker Meatloaf
  • Air Fryer Rib Eye Steak
    Air Fryer Rib Eye Steak
  • Slow Cooker Cheesy Scalloped Potatoes
    Slow Cooker Cheesy Scalloped Potatoes
  • Short Ribs over mashed potatoes on a black plate next to a bunch of fresh parsley
    Instant Pot Short Ribs

More favorites

Footer

↑ back to top

Copyrighted Content
This website and its contents are the copyright of Simply Happy Foodie LLC – © 2016-2025.  All rights reserved.

Disclaimers

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

About

  • About
  • Contact
  • Meet Gizmo, Our Foodie Pug

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT