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

Instant Pot Cheesy Scalloped Potatoes

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

Course Side Dish, Vegetarian
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 53 minutes
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).