Why aren't my potatoes soft?

Your slices were too thick, or you didn't quick release immediately. Stick to ¼-inch slices and flip that valve the second the timer beeps. If they're still firm, add them back to the pot with a splash of broth and pressure cook for 1 more minute.

Why are my scalloped potatoes watery?

Too much liquid left in the pot when you made the sauce, or you didn't let them rest after broiling. You should only have 2-3 tablespoons of cooking liquid remaining. Drain off excess before making the sauce. The 5-minute rest after broiling also lets the sauce thicken up.

Why did the cream curdle in my potatoes?

Your heat was too high when making the sauce, or you used low-fat dairy. Keep the Instant Pot on sauté (not high heat) and stir constantly. Always use heavy cream or whole milk minimum. Low-fat dairy doesn't have enough fat to stay stable.

Can I use skim milk in place of the cream?

No. You need the fat content for a smooth, stable sauce. Low-fat dairy will curdle or separate. Use heavy cream or whole milk at minimum.

What type of baking dish should I use?

A 9-inch pie pan works perfectly for this recipe. You can also use an 8x8 square dish or similar shallow oven-safe dish. If using glass, verify it's broiler-safe. Metal or ceramic are always safe bets.

Can I double this recipe?

Yes! Double all ingredients but keep the cooking time the same (still just 1 minute pressure). You'll need a larger baking dish, like a 9x13 pan. The broiling time may increase by 1-2 minutes for a larger dish.

Can I use a different type of cheese?

Yep! See the Variations section for ideas like Gruyere, mozzarella, or a cheddar-parmesan blend.

Is it really only 1 minute in the Instant Pot?

The Instant Pot cooks under high pressure, which speeds everything up. Plus, the potatoes continue cooking slightly during natural pressure release. I've made this more times than I can count and readers agree, 1 minute is the magic number. 2 minutes = mush.

Instant Pot Scalloped Potatoes (Just 1 Minute!)

Name: Creamy Instant Pot Scalloped Potatoes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 lbs yellow potatoes (about 6-8 medium), peeled and sliced ¼-inch thick; 1 cup chicken or vegetable broth; Reserved cooking liquid from potatoes (about 2-3 tablespoons); 3 tablespoons heavy cream; ½ teaspoon fine sea salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon dried thyme; 6 oz sharp white cheddar cheese, freshly shredded (reserve 2 oz for topping)

Description

Creamy Instant Pot scalloped potatoes with sharp cheddar cheese sauce and a golden broiled top. Just 1 minute of pressure cooking makes this holiday-worthy side dish weeknight-easy.

Ingredients

For Cooking the Potatoes:

2 lbs yellow potatoes (about 6-8 medium), peeled and sliced ¼-inch thick
1 cup chicken or vegetable broth

For the Cheese Sauce:

Reserved cooking liquid from potatoes (about 2-3 tablespoons)
3 tablespoons heavy cream
½ teaspoon fine sea salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme
6 oz sharp white cheddar cheese, freshly shredded (reserve 2 oz for topping)

Cook Mode Prevent your screen from going dark

Instructions

Pressure cook the potatoes: Place sliced potatoes and broth in Instant Pot. Secure lid, set valve to sealing. Cook on Manual/Pressure Cook HIGH for 1 minute. When timer beeps, immediately quick release pressure.
Transfer potatoes temporarily: Using a slotted spoon, carefully transfer cooked potatoes to a large bowl or plate, leaving cooking liquid in the pot.
Make the sauce: Add heavy cream, salt, pepper, garlic powder, thyme, and 4 oz of shredded cheese to the remaining liquid in the Instant Pot. Set to Sauté and stir constantly until smooth and melted, about 2-3 minutes.
Coat the potatoes: Add the cooked potatoes back into the Instant Pot with the cheese sauce. Gently fold until potatoes are evenly coated, being careful not to break the slices.
Transfer to baking dish: Spoon the sauced potatoes into a 9-inch pie pan or similar oven-safe dish. Sprinkle reserved 2 oz cheese over the top.
Broil: Place under broiler on high rack for 6-8 minutes until golden brown and bubbly. Watch carefully to prevent burning.
Rest and serve: Let stand 5 minutes before serving.

Notes

Make-Ahead: Complete steps 1-5, cover tightly, and refrigerate up to 24 hours. When ready to serve, let dish sit at room temperature for 30 minutes, then bake at 350°F for 15 minutes before broiling for 6-8 minutes until bubbly and golden.

Storage & Reheating: Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire dish covered with foil at 350°F for 15-20 minutes until warmed through.

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 1.1 g
Sodium: 982.5 mg
Fat: 13.6 g
Carbohydrates: 37.2 g
Fiber: 4 g
Protein: 9.7 g
Cholesterol: 32.3 mg