Many claimed you couldn’t get cheesy, crispy scalloped potatoes from an Instant Pot.
They were half right — until the Instant Pot Duo Crisp + Air Fryer arrived. With its interchangeable lids, you can pressure cook and then crisp or bake in the same pot.
These scalloped potatoes end up tender inside, with a golden, slightly crispy top, finished with a blanket of melted, bubbling cheese. They make an excellent side for any dinner — Thanksgiving included — and can even star at breakfast. Best of all, they’re surprisingly easy to prepare.
Overview — how it comes together:
Start with peeled potatoes…
…sliced into thin, even disks about 1/8-inch thick.
Pour a little broth into the Instant Pot, then layer the potato slices in the pot.
Tuck sliced pats of butter between the layers for richness and flavor.
Secure the pressure-cooking lid and cook at high pressure for a short time to soften the potatoes without turning them to mash.
While the potatoes cook, whisk together the creamy topping: heavy cream (or half & half), a squeeze of lemon juice, an egg, grated Parmesan and black pepper.
Mix until smooth and well combined.
After a quick release of pressure, the potatoes should look tender but still hold their shape.
Pour the cream and cheese mixture evenly over the potatoes so it settles into the layers.
Switch to the crisping lid and bake at 350°F for about 10 minutes to set and begin browning the top. For more even browning, gently shift or turn the potatoes halfway through the crisping stage.
When the top is lightly browned, sprinkle a layer of shredded cheese over the potatoes.
Return the crisping lid and broil (about 400°F or the Broil setting) for a few minutes until the cheese melts and becomes golden and bubbly.
Scoop the finished scalloped potatoes into a serving dish — the cheese will be creamy and pull in long, satisfying strands.
These potatoes are delicious at breakfast, lunch, or as a side for dinner. Serve immediately while hot and cheesy.
At the time this recipe was published, Pressure Luck used Better Than Bouillon/Southeastern Mills for bouillon and soup bases.
Instant Pot Scalloped Potatoes
This French-style side is potato heaven: thin, layered potatoes held together with a rich, cheesy cream that bakes into a comforting, flavorful dish.
5 minutes
15 minutes
20 minutes
Ingredients
- 1/2 cup garlic broth (or 1/2 teaspoon Garlic Better Than Bouillon + 1/2 cup water) or chicken broth
- 4 tablespoons (1/2 stick) salted butter, sliced into pats
- 4 large Idaho or Russet potatoes, peeled and thinly sliced into 1/8-inch disks
- 1/2 cup heavy cream or half & half
- Juice of 1/2 a lemon
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon black pepper
- 1 cup shredded cheese (suggested: half Cheddar, half Gouda)
Instructions
Note: This recipe was made in an Instant Pot Duo Crisp + Air Fryer. If you don’t have a Duo Crisp, you can finish the dish in a conventional oven, an air fryer, or with a third-party crisping lid.
- Add the broth to the Instant Pot and layer the potato slices. Tuck pats of butter between slices. Secure the pressure lid, set the valve to sealing, and pressure cook on high for 2 minutes. For firmer slices, reduce the time to 1 or 0 minutes. The short pressure cook gives tender, melt-in-your-mouth potatoes without overcooking.
- While the potatoes cook, whisk together the cream, lemon juice, egg, Parmesan, and black pepper in a bowl. Set aside.
- When the pressure cycle finishes, perform a quick release.
- Pour the cream mixture over the potatoes, ensuring it covers the layers.
- Place the crisping lid on the pot and bake at 350°F for about 10 minutes. For more even browning, gently shift or turn the potatoes halfway through.
- Sprinkle shredded cheese on top, replace the crisping lid, and broil at 400°F (or use the Broil function) for about 3 minutes until the cheese is melted and golden.
- Scoop the scalloped potatoes into a serving dish or serve directly from the pot. Enjoy while hot and cheesy.
Jeffrey’s Tips
If you prefer a crispier or browner top, increase the crisping time by a few minutes or raise the temperature to 375°F. If you don’t have a Duo Crisp:
- With a third-party crisping lid, follow the same method and settings.
- If using a separate air fryer, transfer the potatoes to the air fryer and bake/broil at the same temperatures and times.
- If you lack any crisping option, pressure cook the potatoes for 0 minutes for firmer slices, transfer them to a casserole dish with the cream mixture, bake at 350°F for 10–15 minutes, then sprinkle with shredded cheese and broil until bubbly.