Instant Pot Scalloped Potatoes are cheesy, and have a delicious flavor, especially when you use a smoky ham and some nice cheese for extra creaminess. These pressure cooker cheesy scalloped potatoes cook much faster than in the oven, and are my family's favorite Easter side dish, as well as Thanksgiving side dish!
Instant Pot Scalloped Potatoes
Every year for both Easter and Thanksgiving I make scalloped potatoes. For Easter, I omit the ham as we eat a big ham separately. As a Thanksgiving side dish, Instant Pot Scalloped Potatoes are perfect with the ham added! Your family and guests will gobble them up!
I know that these aren't traditional scalloped potatoes because they have cheese in them. My family like these both ways, and I sometimes make the version without cheese. I keep everything else the same.
If you decide you don't want the cheese, you will need to make a béchamel sauce in the pot to pour over the potatoes:
Melt 4 Tbsps butter in the pan on Sauté Low heat. Once melted, stir in 4 Tbsp flour until smooth.
Increase heat to medium and slowly whisk in milk until thickened by the roux. Add more milk to thin it, if needed.
Then pour over the potatoes (See recipe card Notes for full instructions).
Cooking vegetables in the electric pressure cooker, such as the Instant Pot®, is easy and very fast. The pressure cooks them much faster than in the oven. These scalloped potatoes only need a minute to cook! Then you will make a cheesy sauce (really simple) in the pot and pour it over the potatoes. So much yum!
Here are the simple steps to make Instant Pot Scalloped Potatoes:
When you broil the scalloped potatoes, keep an eye on them so they don't get burnt. It might look like they will take a long time when you check them. Then all of a sudden they are brown!
My favorite part is that golden crust of cheese on top! I like to use Monterey Jack, but you may find that you prefer a different kind of cheese. Have fun with it!
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Instant Pot Scalloped Potatoes are cheesy, and have a delicious flavor, especially when you use a smoky ham and some nice cheese for extra creaminess. These pressure cooker scalloped potatoes are my family's favorite Easter side dish, as well as Thanksgiving side dish!
- 2 lbs Potatoes, sliced ¼" thick
- 5 oz Smoked Cooked Ham (thin sliced and cubed)
- ½ tsp Kosher Salt
- ¼ tsp Pepper
- ¼ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Fresh Thyme Leaves (optional)
- 1 cup Broth (low sodium chicken or vegetable)
- 2 ½ cups Monterey Jack Cheese*, shredded, divided
- ¼ cup Heavy Cream (or half and half)
- ¼ tsp Nutmeg (optional)
- 6 qt or 8 qt Electric Pressure Cooker
- Large Slotted Spoon
- 8"x8" Baking Dish
Peel the potatoes and slice them ¼" thick (no thinner as they will be too soft. No thicker or they may not cook completely). Add them to the pressure cooker pot.
Stack a few slices of the ham on top of each other and cut them into strips, then into squares. Add to the pot.
Sprinkle in the salt, pepper, onion powder, garlic powder, and thyme leaves, if using.
Pour in the cup of broth.
Put the lid on the pot and set the steam release knob to the Sealing position. Then press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 1 minute (yes, one). The pot will take several minutes to come to pressure.
When the cooking cycle has ended do a Quick Release of the pressure by turning the steam release knob to the Venting position. When the pin in the lid drops down, open the lid.
Using a large slotted spoon, carefully remove the potatoes to the 8"x8" baking dish, leaving behind the broth/liquid in the pot.
Adjust your oven rack to be about 6" to 8" from broiler element. Then turn on your oven's broiler to 400° to heat up.
Turn on the Sauté setting (Low heat) of the pressure cooker.
Add 1 ½ cups of the cheese*, the heavy cream, and the nutmeg to the liquid left in the pot. Stir until melted and creamy, then turn off the pot.
Spoon or Pour the mixture evenly over the potatoes/ham (the pot will be hot, so if you choose to lift it out to pour the cheese mixture out, use pot holders and caution! I use silicone mitts).
Sprinkle the remaining cup of cheese over the potatoes and set the baking dish under the broiler for 5-10 minutes, or until the cheese is browned to your liking. Keep an eye on it as it can burn rather quickly!
*If you don't want cheese, you can make a béchamel sauce: Melt 4 Tbsp butter in the pot on Sauté - Low heat. Once melted, stir in 4 Tbsp flour until smooth. Increase heat to medium and slowly whisk in about 1 cup of milk until thickened by the roux. Add more milk to thin it, if needed. Then pour over the potatoes. Broil as directed to heat it through.
Adapted from allrecipes
RESOURCES TO MAKE Instant Pot Scalloped Potatoes recipe and more
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If I wanted to double, I could just do it all in my
8 quart IP and then combine into a 9x13” pan, right? Hopefully? Lol.
Yes. That should work well!
Did this in my 3-quart "mini" and it was wonderful! I thought 1 minute might not be enough and originally set the timer for 2 minutes but then changed my mind and set it for the recommended time of 1 minute ... I could always cook longer if necessary. But 1 minute was perfect! Adding this to my "tried-and-true" recipe list ... thank you!
Sandy I made these potatoes yesterday for our Easter dinner. This recipe was so quick and easy and left my oven available for other dishes - and it was so delicious!!!
Sandy - thank you so much for having the 'original' Scalloped Potatoes recipe with the 'version of no cheese'. I can't tell you how many times I've searched for a recipe and they all have the cheee in, which is fine because who doesn't like cheese. But sometimes you want the original. The way Mom use to make it - unfortunately her cook book with almost all her hand-writtten recipes is in one of my sisters 'boxes' in their house. I will most certainly give this a try but it sounds and looks wonderful. Thanks again. Happy Easter to you and your family and hope you are all well and tay safe.
Delicious! I doubled the recipe and turned out great. I did cook for two minutes because I don’t have an actual instant pot. I think one minute would’ve been fine. I was a little perturbed that I was dirtying two dishes but the timesavers more than made up for the extra pot to clean 😉.
I have tried plenty of instant pot scalloped potatoes and ham recipes and always something or the other went wrong, too much liquid, potatoes not sliced correctly, too salty, cream curdled, etc. That is until I made this recipe. My first try I used my mandolin and found they sliced too thin so I sliced to the exact measure Sandy recommends. The nutmeg adds great flavor! This recipe is filed in my Keepers pin folder and I won’t need to search for another scalloped potatoes recipe again. I’ve cooked a lot of Sandy’s recipes and they’ve always turned out fantastic! For some reason I can’t highlight the stars but I’m giving this a true 5!
If I wanted to cook these in oven, how long and at what temp do you think? Thanks!
350° for 40 to 60 minutes.
Since my IP will be busy making your ham recipe,how would you cook these in oven? 350 for an hour or so? Thanks!
Yes, about that. Slice the potatoes a little thinner. You can also use a slow cooker.
Even better! How long in slow cooker? I imagine I would need to broil cheese at end.
Low for 6 to 7 hours or High for 3 to 4. Broil the tops if you wish! I do have a Slow Cooker Cheesy Scalloped Potatoes recipe that is very good.
These are great! I doubled the recipe and broiled in a 9 x 13 pan. Cheesy deliciousness!!