Creamy Instant Pot Scalloped Potatoes
These Instant Pot Scalloped Potatoes are super cheesy, creamy and delicious - all you need is a cake pan to cook this easy holiday side dish!
Servings: 8 servings
Calories: 182kcal
Ingredients
- 1 cup water
- Cooking spray
- 4 medium-sized white potatoes, thinly sliced (about 1 lb)
- 1 yellow onion, sliced
- 2 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 1 cup cheddar cheese, grated
- 1 tsp fresh thyme, finely chopped or 1/4 tsp dried
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Add water to Instant Pot, then place trivet in the pot.
- Meanwhile, spray a 9-inch round with cooking spray. Layer in sliced potatoes in 3 even layers and add onions in between the two bottom layers.
- Heat a medium pot over med-high heat. Melt butter, then whisk in flour until combined. Whisk in milk, then bring to a boil. Whisk in cheese, thyme, salt & pepper, stirring until combined. Remove from heat, then pour mixture over potatoes and onions. NOTE: Alternatively, you can make the cheese sauce in the Instant Pot in the same manner on saute mode. You will just need to wash the inner pot again before you cook on high pressure so I prefer to make the cheese sauce on the stove.
- Add cake pan filled with potatoes and sauce to Instant Pot, placing on top of the trivet. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 30 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook for 30 minutes.
- Do a quick release of the pressure. Open the lid when pressure gauge has dropped and the lid opens easily.
- Remove cake pan and place under a broiler if you'd like a crispy top for 5 minutes, watching closely so it doesn't burn. Serve and enjoy!
Video
Notes
Use a starchy potato like white potatoes, Yukon gold potatoes or russet potatoes to get the sauce nice and thick.
Make this recipe gluten-free by swapping out the flour for gluten-free flour or arrowroot.
Turn this dish into an entire meal by adding some sliced ham to the pan before adding the cheese sauce.
Store the leftovers in the fridge for up to 4 days. Reheat in the oven for 30 minutes at 350° F.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat in the oven for 35 minutes at 350° F.
Nutrition
Calories: 182kcal | Carbohydrates: 20g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 279mg | Potassium: 432mg | Fiber: 2g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 18mg | Calcium: 150mg | Iron: 1mg