The Ultimate Instant Pot Scalloped Potatoes Recipe

Ingredients

• 2 pounds Yukon gold or red potato, cut into 1/4-inch slices
• 1 cup vegetable broth
• 0.5 teaspoon salt
• 2 cups shredded sharp Cheddar cheese, divided
• 3 tablespoons heavy cream
• 0.5 teaspoon garlic powder
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon nutmeg

Instructions

1. In your Instant Pot, combine the sliced potatoes, broth, and salt. Secure the lid and cook on high pressure for 1 minute, allowing 10-15 minutes for the pressure to build naturally.
2. While the potatoes cook, position an oven rack about 6 inches from the broiler and preheat it to high.
3. Once the pressure is released (quick release, about 5 minutes), carefully remove the lid and transfer the cooked potatoes to a deep 8-inch square baking dish.
4. In the Instant Pot, combine 1 ½ cups of Cheddar cheese, cream, garlic powder, pepper, and nutmeg with the remaining liquid. Use the Sauté function and cook until the cheese sauce is smooth and creamy, around 5 minutes.
5. Evenly pour the creamy cheese sauce over the potatoes in the baking dish. Sprinkle the remaining ½ cup of Cheddar cheese on top.
6. Broil in the preheated oven until the cheese is melted and golden brown, approximately 5 minutes. Watch carefully to avoid burning.

Nutrition

• Calories: 506 kcal
• Fat Content: 27 g
• Fiber Content: 4 g
• Sugar Content: 1 g
• Sodium Content: 852 mg
• Protein Content: 22 g
• Cholesterol Content: 88 mg
• Carbohydrate Content: 44 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g