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Creamy, garlicky and delicious, these Instant Pot Scalloped Potatoes are the perfect side dish to make ahead and make the best leftovers! They take less time than traditional oven baked scalloped potatoes and the addition of ham and cheese makes them irresistible!
It’s no secret that we truly love any kind of potato side dish in our house! Whether it's creamy garlic mashed potatoes, air fryer baked potatoes or sous vide potatoes, these are just a few of our favorites!
But when it comes to pure comfort food in potato form, there’s nothing better than creamy scalloped potatoes!
These easy scalloped potatoes with bacon make a regular appearance on our dinner menu, and now this Instant Pot version with ham and cheddar cheese is our new go-to family favorite.
These potatoes are so easy to make and free up valuable oven space, so they’re perfect for holiday meals like Thanksgiving or Easter!
You’ll love these scalloped potatoes served with sous vide whole chicken, buttery roasted turkey thighs or pan fried pork chops!
Jump to:
Why this recipe works
- While you need to use the oven at the end to broil the scalloped potatoes, the Instant Pot does most of the work. So, you can use your oven to prepare your main dish or other side dishes, and just pop the potatoes in for 3-5 minutes before serving!
- You don’t need to use the pot-in-pot method. The potatoes are cooked directly in the Instant Pot and assembled with the cream sauce before broiling in the oven. So, you don’t need to fuss with finding a dish to fit in your Instant Pot!
- These scalloped potatoes are perfect to make ahead and can be assembled and stored in the fridge for 1-2 days before cooking. This makes them super easy to prepare for large holiday meals!
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Ingredients
Refer to the recipe card at the bottom of the post for the full list of ingredients and quantities.
You’ll need 3 pounds of Yukon gold potatoes, cut in ¼" slices. You can also use russet potatoes if you prefer, but I like Yukon gold for this recipe as they hold their shape best in the Instant Pot.
For added flavor and texture, there’s 1 cup of diced ham added to the scalloped potatoes. You can just buy a few ham steaks at the grocery store, or sometimes I save a few slices when I cook this honey baked ham.
For the cooking liquid in the Instant Pot, you’ll need 1 cup of chicken broth. I sometimes use this crockpot chicken broth, but you can substitute vegetable broth if you prefer.
While the potatoes cook, the cream sauce is prepared on the stovetop with 1 cup of heavy cream and some seasonings. (For a thick sauce, I recommend using heavy cream instead of whole milk or half and half).
The potatoes are baked with 8 ounces of shredded sharp cheddar cheese on top. You can also use any cheese you like such as Monterey jack, pepper jack, blue cheese or Parmesan cheese.
Step by step instructions
Cook the ham in the Instant Pot on the saute setting for 2-3 minutes, until lightly browned on the outside.
Mix the broth with the salt and pepper.
Place the sliced potatoes and browned ham in the Instant Pot with the broth, salt and pepper and pressure cook for 1 minute.
Use the quick release to release the pressure.
While the potatoes come to pressure and cook, heat the cream, garlic and paprika until simmering.
Simmer for 3-5 minutes, until reduced slightly and thickened. **It should easily coat the back of a spoon when done.
Place the cooked potatoes in a baking dish.
Pour the cream mixture over the top, then sprinkle with the cheddar cheese.
Broil for 3-5 minutes, until the cheese is lightly browned and bubbling.
Serve warm.
Expert tips
- For even cooking, make sure you cut your potatoes into the same size slices. I cut mine ¼ inch thick.
- If the potato slices are too thick, they will not cook through in the Instant Pot. If they’re too thin, they will fall apart.
- Use a mandolin to make slicing the potatoes easier and to get thin, even slices.
- Make sure you quick release the pressure. If you naturally release it, the potatoes will continue cooking and end up mushy and fall apart.
- For the chicken broth, you can use store-bought or homemade. This Instant Pot chicken bone broth is a go-to in our house. You can also use vegetable broth.
- While the potatoes need just 1 minute to pressure cook, you’ll want to factor in time for pressure to build and release in the Instant Pot.
Common questions
When making traditional scalloped potatoes in the oven, I like to use russet potatoes as they have the most starch, which helps the sauce thicken and get creamy as the potatoes cook. But, for the Instant Pot, I prefer to use Yukon gold as they hold their shape better.
Scalloped potatoes and au gratin potatoes are very similar in that they’re both rich and creamy and involve thinly sliced potatoes. While we’re adding cheese to the top of our scalloped potatoes in this recipe, they don’t usually contain cheese.
Au gratin potatoes, on the other hand, usually have cheese sprinkled in between the potato layers. If you enjoy cheesier potatoes, check out this recipe for crockpot au gratin potatoes.
No, we’re just cooking the potato slices in the chicken broth so they can cook directly in the Instant Pot insert (no basket or trivet required). The potatoes will be transferred to a baking dish with the cream sauce and finished in the oven so you don’t need to worry about fitting a baking dish in your Instant Pot.
You can peel the skins or leave them on. It totally depends on your preference. If you leave the skins on, just make sure the potatoes are scrubbed clean first.
Absolutely! The Instant Pot will cook the potatoes, but they’re assembled in a baking dish with the cream sauce and cheese after they come out of the Instant Pot, so you’ll need to broil them to melt the cheese and heat them through before serving!
Make ahead instructions
These scalloped potatoes can easily be made ahead. Just prepare the recipe up to the point of assembling the potatoes in the baking dish with the cream sauce. Then, cover and store in the fridge for 1-2 days.
Top with shredded cheese when ready to enjoy and bake at 400F for 10-15 minutes, until the cheese is bubbling and browned.
Storage, reheating and freezing
These scalloped potatoes will keep covered in the fridge for about 3 days. The potatoes are actually even better leftover. Just reheat in a 400F degree oven for 10-15 minutes until warm.
You can also freeze leftover scalloped potatoes. To do this, let them cool completely, then place them in an airtight container and store in the freezer for up to one month.
Just note that freezing and reheating scalloped potatoes tends to make them mushy and fall apart easier. The flavor is still good but the texture isn’t great.
Other Instant Pot side dishes
- Instant Pot Cabbage
- Instant Pot Mashed Sweet Potatoes
- Instant Pot Cauliflower
- Instant Pot Spanish Rice
- Instant Pot Broccoli
- Instant Pot Homemade Creamed Corn
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Recipe
Instant Pot Scalloped Potatoes
Ingredients
- 3 pounds Yukon gold potatoes sliced in ¼" slices
- 1 cup diced ham
- 1 cup chicken broth
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 cup heavy cream
- ½ teaspoon paprika
- 3 garlic cloves minced
- 8 ounces shredded sharp cheddar cheese
Instructions
- Cook the ham in the Instant Pot on the saute setting for 2-3 minutes, until lightly browned on the outside.
- Mix the broth with the salt and pepper.
- Place the sliced potatoes and browned ham in the Instant Pot with the broth, salt and pepper and pressure cook for 1 minute.
- Use the quick release to release the pressure.
- While the potatoes come to pressure and cook, heat the cream, garlic and paprika until simmering.
- Simmer for 3-5 minutes, until reduced slightly and thickened. (It should easily coat the back of a spoon when done).
- Place the cooked potatoes in a baking dish.
- Pour the cream mixture over the top, then sprinkle with the cheddar cheese.
- Broil for 3-5 minutes, until the cheese is lightly browned and bubbling.
- Serve warm.
Expert Tips:
- For even cooking, make sure you cut your potatoes into the same size slices. I cut mine ¼ inch thick.
- If the potato slices are too thick, they will not cook through in the Instant Pot. If they’re too thin, they will fall apart.
- Use a mandolin to make slicing the potatoes easier and to get thin, even slices.
- Make sure you quick release the pressure. If you naturally release it, the potatoes will continue cooking and end up mushy and fall apart.
- For the chicken broth, you can use store-bought or homemade. This Instant Pot chicken bone broth is a go-to in our house. You can also use vegetable broth.
- While the potatoes need just 1 minute to pressure cook, you’ll want to factor in time for pressure to build and release in the Instant Pot.
Nutrition
Michele
The family really liked these potatoes. I liked the addition of the ham. Thank you for sharing.
Danielle
You're welcome!
Katherine
These scalloped potatoes are so good, and easy in the instant pot!
Danielle
Thanks!
Beth
I love my instant pot. I can't wait to try these. I think I am going to serve them with some baked chicken.
Danielle
Hope you love them!
Natalie
Scalloped potatoes are true winter comfort food. My family loves it. I will give your recipe a try. Looks delicious!
Danielle
Thanks!
Gina
Love how easy the IP makes the prep of this dish. Cheesy, salty and delicious!
Danielle
For sure - thanks!