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 Mom always made scalloped potatoes specifically for our holiday dinners. But as I grew up, I started making these potatoes more often and not just for Easter or Christmas.
I followed my Mom’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.
The Ingredients
Here’s what you’ll need to make this recipe:
- Potatoes – choose potatoes that have a creamy texture and buttery taste. I recommend Yukon Golds.
- Vegetable stock – instead of cooking the potatoes in just water, cook them in vegetable broth for more flavor!
The Directions
- 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 (1/4 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.
- 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.
Expert Tips
- 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 my Instant Pot 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 color.
- You don’t need to peel the potatoes for this recipe.
Can You Freeze Cheesy Scalloped Potatoes?
These scalloped potatoes freeze very well. To freeze, make sure that the potatoes are completely cooled down, then place in an airtight container and freeze. To thaw and reheat, thaw in the fridge overnight then bake in the oven for 20 minutes until warmed up and bubbling, serve warm.
For more great side dishes, try these:
- Instant Pot buttered potatoes
- Instant Pot glazed carrots
- Air Fryer asparagus with mushrooms
- Smashed potatoes
- Roasted brussels sprouts with potatoes and cranberries
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cheesy Scalloped Potatoes
Recipe Video
Ingredients
- 2 pounds (900g) potatoes white potatoes
- 1 cup (237ml) vegetable stock
- 2 tbsp butter
- 2 cloves garlic minced
- 2 tbsp thyme chopped
- 1 cup (237ml) heavy cream
- 9 oz (255g) cheddar cheese grated
Instructions
- Start by washing the potatoes, and slicing them into 1/4 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.
Notes:
- 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 color.
- You don’t need to peel the potatoes for this recipe.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Karen says
Great recipes for Easter.
Andrea says
How could I make a version of this adding ham to it, and in the oven? My mom used to make it that way but I don’t have her recipe. Thank you!
Fareeza says
Can I finish the dish in the air fryer instead?
A-A-Ron says
Was I supposed to leave the veggie broth in after cooking the potatoes and mix it in the cheese mix?
Diana says
So I transfer the potatoes to an oven proof dish, and left the remaining liquid in the instant pot (there shouldn’t be much left), then I add the cheese and everything to make the sauce.
Lisa says
I made this tonight and WOW! Other than I think I used too much Thyme (all I had was a bottle of already chopped Thyme) because the 2tbls was just too much. Fresh is definitely best! They were still delicious!!! Will definitely make this again!! YUMMY!!
Thank you!!