Here’s my recipe for super creamy, garlicky, delicious and cheesy Instant Pot scalloped potatoes! Baked in a rich cheesy sauce till perfection, this side dish is perfect for your next holidays dinner and to pair with any meal.
If you’re looking for a delicious side for your Easter dinner, then this recipe is a must try! These cheesy scalloped potatoes are a crowd pleaser, and are loved by adults and kids alike!
They are not just a holiday side, but also great for a midweek dinner and every time when you crave cheesy and garlicky comfort food. When I was little, my Mum always made scalloped potatoes specifically for our holiday’s dinners. But as I grew up, I started making these potatoes more often and not just for Easter or Christmas.
I followed my Mum’s technique but added my own twist to this recipe to make it even more delicious and easier to make! These cheesy scalloped potatoes are ideal for your Easter dinner, and they go so well with ham or turkey.
Castello Cheese have asked me to take their flavours quiz, and find my ideal cheese flavour by answering a few questions. I got the Castello Tickler mature cheddar; and I love it so much as the flavours are perfectly balanced with a smooth, creamy texture and a hint of sweetness.
I was then challenged to recreate one of my family’s favourite and traditional Easter recipes using my cheese flavour, and share it with you on my blog and social media. So I decided that it’s time to share my Mum’s cheesy scalloped potatoes, with my own twist.
What’s your favourite cheese flavour? Find out by taking the Castello Cheese tasting quiz and let me know by leaving a comment below!
SCALLOPED POTATOES INGREDIENTS
Potatoes – choose potatoes that have a creamy texture and buttery taste.
Vegetable broth – instead of cooking the potatoes in just water, cook them in vegetable broth for more flavour!
Cheddar cheese – I used Castello Tickler Cheddar cheese, it’s perfect for this recipe as it has a creamy and smooth texture and tastes amazing.
Thyme or any other fresh herbs that you like
HOW TO MAKE SCALLOPED POTATOES
Start by washing the potatoes, you don’t need to peel them but you can if you want to. Then using a Chef’s knife, or a julienne cutter, slice the potatoes into rings that are about 0.5cm thick (1/4th inch).
You don’t want to slice them too thin as they will start breaking, and slicing them too thick might result in undercooked potatoes. So the thickness has to be just right!
In an electric pressure cooker, add the potatoes along with the vegetable broth, cover with the lid and seal. Cook on manual – high pressure for 1 minute.
The electric pressure cooker will take around 5-10 minutes to cook to pressure, this depends on the model that you’re using.
Once the cooking is finished, quickly release the steam, take the potatoes out and arrange them in a lightly greased deep baking dish. If some of the slices start breaking, that’s okay just try to arrange them in the dish carefully.
To make the cheesy sauce, start by grating the cheddar cheese. I used Castello Tickler cheddar cheese
To make the sauce, melt the butter in the electric pressure cooker on the saute setting for 5 minutes. Add the garlic, and cook for 1 minute until fragrant. Followed by the chopped thyme, cream and cheddar cheese. Stir the sauce until the cheese melts completely and the sauce is smooth.
Pour the sauce over the arrange potatoes in the deep baking dish, then broil for 5 minutes or until the top is bubbly and slightly browned.
TIPS ON HOW TO MAKE THE BEST SCALLOPED POTATOES
- Many recipes use raw sliced potatoes that are baked in the oven for over an hour. That process takes ages, so I prefer to cook raw sliced potatoes in a pressure cooker until soft, and then bake them in the oven with the cheddar sauce. This ensures that the potatoes are creamy and soft and cooked really quickly.
- 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 colour.
- You don’t need to peel the potatoes for this recipe.
CAN YOU FREEZE CHEESY SCALLOPED POTATOES?
These scalloped potatoes freeze very well! Make sure that the potatoes are completely cooled down, then place in an airtight container and freeze. To reheat, just pop them in the fridge to thaw overnight then bake in the oven for 20 minutes and serve.
For more great side dishes, try these:
If you make this recipe, please don’t forget to rate it and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free.
Cheesy Scalloped Potatoes
- 1 kg (2 lbs) potatoes white potatoes
- 250 ml (1 cup) vegetable stock
- 2 tbsp butter
- 2 cloves garlic minced
- 2 tbsp thyme chopped
- 250 ml (1 cup) double cream
- 250 grams (9 oz) grated cheddar cheese I used Castello Cheddar
- Start by washing the potatoes, and slicing them into 0.5 cm (1/4th inch) thick slices.
- Place them in an electric pressure cooker, with vegetable stock. Cover with the lid, seal and cook on high pressure for 1 minute. If you don't have a pressure cooker, just boil the potatoes over the stovetop until they're soft but not too soft that they start breaking.
- Once the potatoes are cooked, take them out and set aside. In the pressure cooker, on saute mode, melt the butter. Then add the garlic and cook for 1 minute until fragrant, add thyme, cream, and cheddar cheese. Stir until the sauce is smooth.
- Arrange the cooked potato slices in a casserole dish, pour the cheese sauce over the potatoes and top with more grated cheddar cheese.
- Broil in the oven for 5 minutes or until the top is bubbly and slightly browned.