Instant Pot Scalloped Potatoes

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Instant Pot Scalloped Potatoes are an easy, creamy, rich potato side dish that is impressive enough for a holiday meal, yet easy enough to prepare any night of the week.

This easy Instant Pot Side Dish is the perfect accompaniment to serve alongside New York Strip Roast, Baked Ham, or Instant Pot Honey Baked Ham

Instant Pot Scalloped Potatoes dished out on plate topped with fresh thyme.

It is no secret I love using my Instant Pot to prepare potatoes. From Instant Pot Baked Potatoes to Instant Pot Mashed Potatoes to Instant Pot Potato Salad, I absolutely love how quickly the Instant Pot works to create fork-tender, creamy potatoes.

So it is long overdue that present you with Instant Pot Scalloped Potatoes, inspired by popular recipes for Scalloped Potatoes and Cheesy Scalloped Potatoes.

This recipe delivers tender scalloped potatoes with a rich and creamy sauce, “baked” right in the Instant Pot. Which leaves the heat out of the kitchen OR the oven free to prepare a brined turkey or glazed ham.

Notes on Ingredients

Ingredients for instant pot scalloped potatoes labeled on the counter.

Potatoes: You can use russet potatoes or Yukon Gold Potatoes to make scalloped potatoes. I personally prefer Yukon Gold potatoes, as they get super tender but don’t fall apart, as russet potatoes do.
Half and Half: To create creamy, rich scalloped potatoes, I recommend using half and half, whole milk, or heavy cream to make the cream sauce. This is not the time to use low-fat milk.
Broth: I use a bit of broth in the scalloped potato sauce to keep the sauce from being too rich. Use low-sodium store-bought or homemade vegetable broth, homemade chicken stock, or Instant Pot chicken stock for this recipe.
Butter: Use unsalted butter to control the overall sodium level.
Thyme Leaves: Fresh thyme leaves are optional, but I find the addition elevates the flavor, creating restaurant-quality Instant Pot Scalloped Potatoes.
Nutmeg: Nutmeg may sound like an odd addition, but it adds a nutty, rich warmth to the cream sauce. Use a whole nutmeg bulb grated with a Microplane, not ground nutmeg. If you don't have whole nutmeg, omit it from the recipe.

Optional Ingredients

Cheese: To make Instant Pot Cheesy Scalloped Potatoes or more technically, Instant Pot Au Gratin Potatoes, you can add sharp cheddar or Gruyere cheese to the cream sauce with decadent, show-stopping results. The photographed recipe shows the results of adding sharp white cheddar cheese.
Ham: Adding cubed ham to the layers of potatoes adds a rich, saltiness that pairs well with the creamy potatoes–and it can turn this side dish into an entree. This is a great way to use leftover Baked Ham or Instant Pot Honey Baked Ham.

How to Make Scalloped Potatoes in the Instant Pot

While this is an incredibly simple recipe, if you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.

Step One: Prepare Potatoes

It is crucial to thinly slice your potatoes any time you are making scalloped or au gratin potatoes, so they cook quickly and evenly. This also allows you to skip the step of parcooking your potatoes, saving you time and dishes.

Scrub the potatoes well. If desired, peel the skin off the potatoes.
Using a food processor fitting with a slicing blade, a mandoline, or a sharp knife, thinly slice the potatoes into ⅛-inch thick slices.

Step Two: Prepare The Cream Sauce

It is best to prepare the sauce for Instant Pot Scalloped Potatoes in a saucepan on the stove, rather than using the saute function on your pressure cooker. The cream sauce can easily separate or curdle if heated at high heat, and it can be harder to control the level of heat on the saute function in models. If you don’t have the option of using a stovetop to prepare the sauce, use your saute function turned to low, not high or medium.

Over medium-low heat in a heavy-bottomed medium saucepan, melt the butter. Once the butter has melted, add in the flour, whisking well, to form a thick paste. Allow the roux to cook on medium-low for 1 minute, to toast the flour.
After 1 minute, slowly whisk in the broth and cream, whisking constantly to incorporate.
Season the sauce with salt, pepper, nutmeg, and thyme leaves.
Continue to simmer over medium-low heat, whisking constantly, until the sauce has thickened slightly. You want the mixture to coat the back of a spoon.
Once thickened, remove the sauce from the heat, and if desired, whisk in 1 cup of shredded cheese until melted. and bring the mixture to a simmer, over medium-low heat to the cream.

Cream Sauce inside saucepan next to fresh thyme and nutmeg bulb.

Step Three: Assemble Scalloped Potatoes

It is best to use a 7x4-inch or 7x3-inch cake pan that is safe for pressure cooking.

Layer half the potatoes into a buttered 7" pressure-safe cake pan.
Top with cubed ham if using and then pour half the cream sauce over the potatoes, gently pushing down to submerge the potatoes into the sauce if needed.
Repeat the layers and sprinkle with additional shredded cheese if desired.

Sliced potatoes, cream sauce, and cheese layered in cake pan safe for pressure cooker.

Step Four: Pressure Cook

Instant Pot Scalloped Potatoes’ cooking time is less than that of oven-baked scalloped potatoes–even accounting for the time it comes to pressure and pressure to release.

Cover the cake pan tightly with foil. This will keep the moisture out of the delicate cream sauce.
Pour 1-½ cups of cold tap water into the inner pot of the pressure cooker and place a trivet into the inner pot.
Place the prepared scalloped potatoes onto the trivet, place the lid on the pressure cooker, and be sure the vent knob is pointed towards sealed or the lid is locked.
Set to cook on high pressure by hitting manual or pressure cook and use the +/- buttons to adjust to 40 minutes.
Once the cooking time has elapsed, allow the pressure to release for 5-10 minutes.

Step Five: Broiling (Optional)

I do not find it necessary to broil the scalloped potatoes after pressure cooking, but for a golden, crispy topping, you can either broil or use the air-fryer lid to brown your scalloped potatoes.

Remove the foil from the scalloped potatoes and broil under high for 5 minutes to brown the top.
Alternatively, remove the foil from the potatoes, and use the air fryer lid set to 400 degrees F for 5 minutes.
Top with additional fresh thyme if desired.

Instant Pot Scalloped Potatoes in cake pan after pressure cooking topped with fresh thyme leaves.

Serving Suggestions

Instant Pot Scalloped Potatoes make a classic side dish at Easter, Thanksgiving, or Christmas. And are a great alternative to Baked Scalloped Potatoes as they leave your oven free to prepare Baked Glazed Ham or a New York Strip Roast.

However, don’t limit Instant Pot Scalloped Potatoes to just the holidays. You can serve this side dish any time of the year with dishes like Pan-Seared Ribeye, Pizza Meatloaf, or Chicken Tenders.

Recipe FAQs

What is the difference between scalloped potatoes and au gratin potatoes?

Technically, Scalloped Potatoes are made with a cream or bechamel, sauce, and Au Gratin potatoes are made with the addition of cheese.

Is the foil necessary?

It is best to have a barrier to prevent moisture from seeping into the potatoes. If you are opposed to using foil, Cover the dish with parchment paper. It won’t be a perfect seal, but it will help! You will also want to cut the cooking time down to 35 minutes.

What is the best pan to use to prepare Instant Pot Scalloped Potatoes?

I prefer using a stainless steel 7x4 inch cake pan when cooking scalloped potatoes using the pot-in-pot instant pot cooking method. I don’t recommend using a springform pan or cake pan with a removable bottom, as the cream sauce can leak through. I also don’t recommend using glass dishes, as most are not pressure-safe.

Can this be made gluten-free?

Yes! To make gluten-free scalloped potatoes, replace the all-purpose flour with equal amounts of a 1:1 gluten-free flour blend.

More Favorite Instant Pot Side Dishes

If you tried this recipe for Instant Pot Scalloped Potatoes, I would love for you to leave a review and comment below.

Instant Pot Scalloped Potatoes