I’m thrilled to share with you one of my favorite recipes that’s a surefire hit at my family dinner table, Instant Pot Scalloped Potatoes. Not only is this dish incredibly delicious, but it’s also quick and easy to make, thanks to the magic of the Instant Pot.
So, whether you’re a seasoned home cook or a beginner in the kitchen, I hope you’ll enjoy making and savoring this wonderful dish as much as I do. Now, let’s dive right into the world of scalloped potatoes!
Embracing the Instant Pot: An Efficient Way to Cook Potatoes
The Instant Pot has revolutionized the way we cook, making it possible to create delicious meals in less time and with less effort. This is especially true when it comes to cooking potatoes.
No more waiting for water to boil or checking the oven every few minutes to ensure your potatoes aren’t burning. With the Instant Pot, you can achieve perfectly cooked potatoes in a fraction of the time it would take using traditional methods.
One of the best examples of this is our star of the day, scalloped potatoes. This dish, which typically requires over an hour in the oven, can be ready in under 30 minutes with the Instant Pot.
The high pressure inside the pot cooks the potatoes quickly and evenly, while also helping to infuse them with the flavors of the other ingredients. It’s a game-changer for anyone who loves scalloped potatoes but doesn’t always have the time to make them.
Perfectly Sliced Potatoes: The Key to Scalloped Delights
Now, let’s talk about the main ingredient of our dish, the potatoes. The secret to creamy, melt-in-your-mouth scalloped potatoes lies in the way they’re sliced.
For this recipe, we’re aiming for thin, even slices about 1/8 inch thick. This ensures that the potatoes cook evenly and absorb the creamy sauce effectively.
You might be wondering how to achieve such uniform slices. Well, the answer is simple! A mandoline slicer. This handy kitchen tool makes slicing a breeze and guarantees the perfect thickness every time. If you don’t have one, worry not!
With a sharp knife and a bit of patience, you can still get beautifully sliced potatoes. Just remember, the key here is consistency. As long as all your slices are roughly the same thickness, they should cook evenly.
In this recipe, I’ve used Yukon Gold potatoes, as their waxy texture holds up well under pressure and they have a wonderful buttery flavor. The skin is also thin, so you really don’t need to remove it. However, feel free to use your favorite variety. Just keep in mind the slicing thickness for the best results.
Variations on the Classic Scalloped Potato Recipe
Even though the classic scalloped potato recipe is mouthwateringly good on its own, it’s always fun to add your own spin on it. The beauty of cooking is the freedom to tweak and experiment, and this dish is no exception.
Spice it up: If you enjoy a bit of heat, consider adding some red pepper flakes or a dash of cayenne pepper to the cream mixture. This will add a subtle kick that contrasts beautifully with the creamy, cheesy potatoes.
Add some protein: For a more filling dish, you might want to add some cooked bacon or diced ham. The salty, savory flavor of these additions pairs wonderfully with the creamy potatoes and cheese.
Go green: Consider adding some vegetables for extra color and nutrients. Peas, bell peppers, or thinly sliced zucchini could be great additions. Just remember to adjust the cooking time accordingly if you add a significant amount of extra ingredients.
Cheese variations: While this recipe uses sharp cheddar and Gruyere cheese, feel free to experiment with different types. Mozzarella, Monterey Jack, or Fontina cheese could provide a unique and tasty twist.
Remember, the key to successful experimentation is to balance the flavors and textures.
Preparing Scalloped Potatoes in Advance
We all know that some days are busier than others, and having a make-ahead meal can be a real lifesaver. But Good news! These Instant Pot Scalloped Potatoes can easily be prepared in advance!
You can slice the potatoes and store them in cold water in the refrigerator to prevent them from turning brown. This can be done up to a day ahead. Additionally, the onion can be sliced, and the garlic minced, storing them in separate airtight containers in the refrigerator.
The cream mixture can also be prepared in advance. Simply follow the steps up to adding the salt, pepper, and paprika, then allow the mixture to cool before storing it in another airtight container in the fridge.
When you’re ready to cook, drain and pat dry the potatoes, combine them with the cream mixture in the Instant Pot, and proceed with the rest of the steps. This way, even on a busy day, you can still enjoy a delicious homemade meal without the rush.
Cooking Duration: Instant Pot Scalloped Potatoes
You might be wondering how long it actually takes to cook scalloped potatoes in the Instant Pot? Well, this is one of the many benefits of using this wonderful kitchen appliance! It significantly reduces the cooking time.
While a traditional oven-baked scalloped potato recipe may take over an hour to cook, with the Instant Pot, you can have the potatoes ready in about half the time.
Once you’ve prepared your ingredients and layered them in the pot, it takes just 8 minutes of pressure-cooking to get the potatoes perfectly tender and flavorful.
However, remember to account for the time it takes for the Instant Pot to come up to pressure, which can be around 10 minutes. As well as the 10 minutes of natural pressure release after cooking.
So, in total, you’re looking at approximately 30 minutes from start to finish. That’s quite a time saver, especially when you’re preparing a big meal or hosting a gathering.
Freezing Scalloped Potatoes
Can you freeze Instant Pot Scalloped Potatoes? The answer is yes! This dish actually freezes quite well, making it a great option for meal prepping or when you simply want to have a ready-to-go side dish for future meals.
To freeze, allow the scalloped potatoes to cool completely after cooking. Then, transfer them into freezer-safe containers or heavy-duty freezer bags, leaving a bit of space for expansion.
Properly stored, the scalloped potatoes should maintain their best quality for about 2–3 months.
When you’re ready to enjoy your frozen scalloped potatoes, thaw them in the refrigerator overnight. To reheat, you can use the oven, microwave, or even the ‘reheat’ function on your Instant Pot.
If the sauce seems a bit thin after reheating, don’t worry. A quick stir should bring it back to the right consistency.
So there you have it, a delicious scalloped potato dish that you can enjoy now or freeze and savor later. It doesn’t get more convenient than that!
Frequently Asked Questions About Scalloped Potatoes
As a dish that’s beloved by many, scalloped potatoes naturally come with a few common questions. Let’s address some of those now to make your cooking experience as smooth as possible.
Can I use a different type of cheese?
Absolutely! While this recipe calls for a combination of sharp cheddar and Gruyere for a balance of flavor and creaminess, you can experiment with your favorite types of cheese.
Just keep in mind that not all cheeses melt the same way, so opt for ones that are known for their melting qualities.
Can I make this recipe vegetarian?
Yes, you can make this recipe vegetarian by simply swapping out the chicken broth for vegetable broth. The taste will be slightly different, but still delicious.
What if I don’t have heavy cream?
If you don’t have heavy cream, you can substitute it with a lighter cream or milk. However, be aware that this will affect the richness and creaminess of the final dish.
Is it necessary to let the pressure release naturally for 10 minutes?
Yes, this step is crucial. Allowing the pressure to release naturally helps to finish the cooking process and lets the sauce thicken up. A quick release could result in a thinner sauce and undercooked potatoes.
Can I add other ingredients to the dish?
Yes, feel free to get creative! You can add ingredients like cooked bacon, diced ham, or even some vegetables like peas or corn. Just be mindful of not overfilling the Instant Pot.
Instant Pot Scalloped Potatoes
Equipment
- Instant Pot Pressure Cooker can also be used.
Ingredients
- 3 Lbs Yukon Gold potatoes Thinly sliced
- 1 Onion Thinly sliced
- 1 Cup Heavy cream
- 1 Cup Chicken broth
- 1 Cup Grated sharp cheddar cheese
- 1 Cup Grated Gruyere cheese
- 3 Cloves garlic Minced
- 1/2 Tsp Salt
- 1/4 Tsp Black pepper
- 1/4 Tsp Paprika
- 2 Tbsp Unsalted butter
- 2 Tbsp All-purpose flour
- Fresh chives for garnish
Instructions
- Turn on the Instant Pot and select the Sauté function. Melt the butter in the pot, then add the onion and garlic. Cook for about 2–3 minutes until the onion becomes translucent.
- Sprinkle the flour over the onions and garlic, stirring well to coat. Continue to cook for another minute.
- Slowly whisk in the chicken broth, followed by the heavy cream. Stir until the mixture is smooth and starts to thicken slightly.
- Add the salt, pepper, and paprika, then turn off the Sauté function.
- Layer half of the sliced potatoes in the Instant Pot, then pour half of the cream mixture over them. Sprinkle half of the cheddar and Gruyere cheeses on top. Repeat with the remaining potatoes, cream mixture, and cheeses.
- Close the lid on the Instant Pot and set the vent to 'Sealing'. Select the 'Manual' or 'Pressure Cook' function and set the timer for 8 minutes.
- Once the cooking time is up, let the pressure release naturally for 10 minutes, then turn the vent to 'Venting' to release any remaining pressure.
- Carefully open the lid, and let the potatoes sit for a few minutes to thicken up the sauce.
- Preheat your oven to broil. Carefully transfer the contents of the Instant Pot to a oven-safe dish, spreading out evenly.
- Place the dish in the oven and broil for 3–5 minutes, or until the top is golden and crispy to your liking. Watch closely to prevent burning.
- Remove from the oven, let it cool for a couple of minutes, sprinkle with fresh chives before serving.
