Why do my potatoes turn gray?

If potatoes sit out too long after slicing, they can oxidize and turn a gray or slightly purple shade. It looks odd, but it is safe to eat and does not affect the flavor. To prevent it, keep the sliced potatoes in cold water until you are ready to cook them.

Why are my potatoes watery?

This usually happens when the potatoes were not dried well enough after soaking, or when the variety released too much moisture. Waxy potatoes can do this more than Yukon Golds. Drain and dry them thoroughly before cooking.

Why are my potatoes still firm?

If the slices are too thick, they may need more time. Older potatoes and waxier potatoes also take longer. Try another minute under pressure, followed by three minutes of natural release.

Why did my sauce curdle?

Low-fat dairy is the usual suspect. Use heavy cream and full-fat cheese for the best results. Higher-fat dairy stays smoother and handles heat better.

Can I make this ahead of time?

Yes. You can cook the potatoes and make the sauce earlier, then assemble and broil when you are ready to serve. That makes Instant Pot Scalloped Potatoes especially handy for holidays and gatherings.

Are these the same as au gratin potatoes?

Not exactly. Scalloped potatoes usually focus on a creamy sauce, while au gratin potatoes often include more cheese and a browned top. This recipe leans into the creamy, cheesy side of things, so it sits right in that comforting middle ground.

Can I use milk instead of cream?

You can, but the texture will not be as rich. If you use milk, the sauce may be thinner and more likely to separate. For the best Instant Pot Scalloped Potatoes , stick with heavy cream.

The Best Instant Pot Scalloped Potatoes — Creamy & Cheesy Perfection

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Instant Pot scalloped potatoes turn simple ingredients into a rich, creamy, cheesy side dish with almost no fuss. The pressure cooker speeds up the potato cooking, while a quick oven finish gives you that golden, bubbly top everyone loves.

Author: Irma
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Side Dish
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 pounds Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
1 cup chicken broth, or vegetable broth for a vegetarian version
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1 teaspoon garlic powder
4 cloves garlic, minced
1 cup heavy cream
2 cups shredded yellow cheddar cheese, divided

Cook Mode Prevent your screen from going dark

Instructions

Place the sliced potatoes in the Instant Pot.
Add the broth, salt, black pepper, oregano, and garlic powder. Stir so the seasonings coat the potatoes evenly.
Lock the lid, set the valve to sealing, and cook on High Pressure for 1 minute. When the timer ends, let the pressure release naturally for 3 minutes, then carefully release the rest manually.
While the potatoes cook, preheat the oven to 375°F.
Transfer the potatoes gently to a pie dish or baking dish and set them aside.
Switch the Instant Pot to Sauté mode. Add the minced garlic to the liquid left in the pot and cook for about 30 seconds, stirring constantly.
Pour in the heavy cream and let it warm and barely simmer. Turn off the pot, then stir in 1 cup of the shredded cheese until the sauce turns smooth and fully melted.
Spoon the cheese sauce over the potatoes and toss lightly to coat.
Sprinkle the remaining cheese over the top.
Bake for about 15 minutes, until the potatoes are hot and the sauce is bubbling. Finish under the broiler for a couple of minutes to brown the top. Serve warm.

Notes

Best potatoes to use: Yukon Gold potatoes work especially well here because they have a creamy texture and hold their shape without turning mushy. A mandolin makes slicing much easier and gives you even pieces, but a sharp knife or food processor also works.

A few helpful tips:

Do not use skim or low-fat milk. The sauce will not be as rich, and it may separate.
Use full-fat dairy for the creamiest result. Lower-fat options can curdle more easily.
If you soak the potatoes in water, drain them very well and pat them dry. Too much extra moisture can make the dish watery.
Thicker slices or waxier potatoes may need a little extra cooking time. If they are not tender after the first round, give them another minute under pressure.

Nutrition

Calories: 318kcal
Sugar: 2g
Sodium: 611mg
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 31g
Fiber: 5g
Protein: 16g
Cholesterol: 43mg

Find it online: https://irmacooks.com/instant-pot-scalloped-potatoes/