Instant Pot Scalloped Potatoes delivers the same flavor and texture of classic scalloped potatoes, with tender potatoes enveloped in a rich, creamy sauce, without the need to turn on the oven!
Use half of a tablespoon of butter to generously grease a 7x3” or a 7x4” cake pan designed for pressure cooking.
Scrub the potatoes well. If desired, peel the skin off the potatoes. Using a food processor fitting with a slicing blade, a mandoline, or a sharp knife, thinly slice the potatoes into ⅛-inch thick slices.
Over medium-low heat in a heavy-bottomed medium saucepan, melt 2 tablespoons of butter. Once the butter has melted, add in the flour, whisking well, to form a thick paste. Allow the roux to cook on medium-low for 1 minute, to toast the flour.
After 1 minute, slowly whisk in the broth and cream, whisking constantly to incorporate. Season the sauce with salt, pepper, nutmeg, and thyme leaves. Continue to simmer over medium-low heat, whisking constantly, until the sauce has thickened slightly. This should only take 2-3 minutes. Once thickened, remove the sauce from the heat, and if desired, whisk in 1 cup of shredded cheese until melted.
Layer half the potatoes into the buttered dish. Pour half of the cream sauce over the potatoes, gently pushing down to submerge the potatoes into the sauce. Repeat the layers. Sprinkle with additional shredded cheese if desired. Cover the cake pan tightly with foil. This will keep the moisture out of the delicate cream sauce.
Pour 1-½ cups of cold tap water into the inner pot of the pressure cooker and place a trivet into the inner pot. Place the prepared scalloped potatoes onto the trivet, place the lid on the pressure cooker, and be sure the vent knob is pointed towards sealed or the lid is locked.
Set to cook on high pressure by hitting manual or pressure cook and use the +/- buttons to adjust to 40 minutes.
Once the cooking time has elapsed, allow the pressure to release for 5-10 minutes.
If desired, remove the foil from the scalloped potatoes and broil under high for 5 minutes to brown the top, or use the air fryer lid set to 400 degrees F for 5 minutes.
Notes
Potatoes: You can use either russet or Yukon gold potatoes. It is not necessary to peel the potatoes when using Yukon Gold Potatoes. If using russet potatoes, be sure to peel your potatoes for the best texture.
Half and Half: Feel free to use whole milk or cream in place of half and half. Do NOT use skim milk for this recipe or your potatoes will not be as rich or creamy.
Nutmeg: Use a whole nutmeg bulb grated with a Microplane, not ground nutmeg. If you don't have whole nutmeg, just omit it from the recipe.
Gluten-Free Scalloped Potatoes: use a gluten-free 1:1 flour blend.
Leftovers: Store leftover cooled potatoes in an airtight container for up to 4 days in the refrigerator.