Instant Pot Scalloped Potatoes Au Gratin

  Instant Pot Scalloped Potatoes Au Gratin are a game changer!  So fast, so easy, so delicious with only one minute of cook time and perfectly portioned for the 21 Day Fix. Make them for a Holiday or a crowd pleasing weeknight side dish!  

By now you know I love making Mashed Potatoes in my Instant Pot because of how quick and perfectly fluffy they come out.  I will never go back. 

And while we love mashed potatoes at the holidays, this year I wanted to shake things up and try a scalloped potato recipe. 

Guys.  Game freaking changer. 

Not only is this recipe mouthwatering, it’s also SO easy and QUICK to make.  Instead of baking for an hour or more, thanks to the Instant Pot, I can make Scalloped Potatoes Au Gratin with only one minute of cooktime.  Whoa!

Why you’ll love them

• Literally only a minute of cook time stands between you and the perfect side dish
• It’s so fast and leaves you with plenty of time to get other dishes done- exactly what you need during the holidays
• You can free up the oven space for most of the recipe time, so you can make other holiday dinner recipes
• Cheesy, creamy, and delicious
• 21 day fix meal plan approved!

Ingredients

Just a few simple ingredients are needed for this recipe.  You can switch up the majority of the ingredients to best fit your dietary needs!

• Yukon gold potatoes – Why use these potatoes instead of any others? When cooked, yukon gold potatoes are perfectly tender and have a natural buttery flavor. However, you can sub in other potatoes if you have them.  Red potatoes would also be another great option.
• Chicken broth or water – Chicken broth certainly adds more flavor, but you can use water instead to make this side dish vegetarian friendly. It’ll be incredible no matter what!
• Garlic – Mince the garlic as finely as you can. As much as I love garlic, you don’t want large pieces of it in this dish. The garlicky flavor should be subtle, not overpowering. If you don’t have fresh garlic, you can use garlic powder. 
• Gluten free flour or whole wheat flour – Customize this recipe even further by choosing the best flour option for your diet. 
• Butter, vegan butter or ghee – Again, this recipe is like a chameleon – it can change into anything you want! Use your favorite butter option to customize these easy cheesy potatoes. 
• Unsweetened original almond milk – The brand itself doesn’t matter. As long as it’s unsweetened, it’ll work! Be sure to steer clear of flavored options like vanilla – no one wants vanilla scalloped potatoes. 
• Extra sharp cheddar cheese – Extra sharp cheddar shredded cheese is the way to go! Any other cheese won’t pack the same flavorful punch. 
• Pecorino Romano cheese – This is a firm, salty cheese that’s made from sheep’s milk. If you’ve never tried it, don’t shy away! The rich flavor this cheese brings to the great side dish is beyond tasty.
• Himalayan salt and pepper – Just a little pinch of each will do! You don’t want to overpower the other ingredients with salt and pepper.

How to Make Scalloped Potatoes

1. The first step is optional – peel your potatoes! While you’re totally able to skip this step if you’re in a time crunch, I recommend doing it if you’re able.
2. Use your favorite utensil – mandolin, food processor, or sharp knife – to thinly cut the potatoes into ⅛-¼ inch slices. If they’re too thick, you won’t get the scalloped consistency you want, and they might not cook through all the way.
3. Toss the sliced potatoes and minced garlic into the Instant Pot. Sprinkle them with just a pinch of salt and pepper, then pour the chicken broth or water on top. Set your Instant Pot on manual and let it cook for 1 minute on high pressure. Then, perform a quick release of the pressure before transferring the potatoes to a mixing bowl using a slotted spoon.

3. Wipe your Instant Pot dry, then set it to sauté function and wait for it to say hot. Once it’s hot, melt the butter and whisk in the flour. Slowly whisk in the almond milk, and continue to whisk until the mixture comes to a boil and begins to thicken. Once thickened, remove the steel pot from IP base (essentially removing the heat) and stir in 1 cup of cheddar cheese until fully melted, adding ¼ teaspoon of salt or to taste. 

5. Spray a casserole dish with olive oil cooking spray, then add ½ of your cooked cheesy potatoes to the dish.  Next, pour half of the cheese sauce on top of the potatoes, then sprinkle on ¼ cup of cheddar cheese. Then, add the remaining potatoes to the dish and pour the rest of the sauce on top.  Sprinkle in the remaining cheddar cheese, and the pecorino romano. This will give you a nice cheesy crust on top of this Instant Pot Scalloped Potatoes recipe.
6. Now, for the easiest part! Simply broil the potatoes au gratin until the cheese has melted and it’s crispy on top.
7. Serve and enjoy!

Meal Prep + Storage

These Cheesy Potatoes go great with: 

New York Strip Steak

Air Fryer Pork Tenderloin

Instant Pot Whole Chicken [Crock Pot option]

Easy Oven Roasted Turkey with Gravy

Momma’s Gluten Free Meatloaf

Baked Lemon Garlic Chicken

Instant Pot Scalloped Potatoes Au Gratin

Author: Nancylynn

Instant Pot Scalloped Potatoes Au Gratin are a game changer!  So fast, so easy, so delicious – and perfectly portioned for the 21 Day Fix. Make them for a Holiday or a crowd pleasing weeknight side dish! 

5 from 2 votes

Servings : 6 servings

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 minute min

Total Time 16 minutes mins

Ingredients

  

1x2x3x

• ▢ 6 large Yukon Gold Potatoes
• ▢ 1 cup chicken broth or water
• ▢ 3 cloves garlic minced
• ▢ 4 teaspoons gluten free flour or whole wheat flour
• ▢ 4 teaspoons vegan butter butter, or ghee
• ▢ 1 cup unsweetened original almond milk or sub 1% milk
• ▢ 2 cups shredded extra sharp cheddar cheese
• ▢ 2 tablespoon Pecorino Romano Cheese
• ▢ Himalayan salt + pepper

Instructions

 

Instant Pot

• Optional – peel your potatoes (I usually do). 
• Using your mandolin, your food processor, or a sharp knife, slice your potatoes nice and thin – ⅛ -¼ inch slices are best.
• Place your potatoes into your Instant Pot and add in minced garlic.  Sprinkle with a pinch of salt and pepper, then pour broth over the potatoes. Set on manual for 1 minute, then quick release the pressure. Transfer potatoes to a mixing bowl and set aside. **If your potatoes are thicker, cook for 2 minutes.
• Wipe Instant Pot inner liner dry and set back in base. Set pot to saute and wait for it to say hot. Melt butter and whisk in the flour. Slowly whisk in the almond milk, and continue to whisk until the mixture comes to a boil and begins to thicken. Once thickened, remove the steel pot from IP base (essentially removing the heat) and stir in 1 cup of cheddar cheese until fully melted, adding ¼ teaspoon of salt or to taste. 
• Spray a casserole dish with olive oil cooking spray, then add ½ of the cooked potatoes to the dish.  Pour half of the cheese sauce on top of the potatoes, then sprinkle on ¼ cup of cheddar cheese.  Add remaining potatoes to the dish and pour the rest of the sauce on top.  Sprinkle in the remaining cheddar cheese, and the pecorino romano.  
• Broil for 3-5 minutes until the cheese has melted and it’s crispy on top. 
• Let potatoes rest for a few minutes before digging in.  Enjoy!

Oven | Stovetop

• Preheat your oven to 400 degrees.
• Optional – peel your potatoes (I usually do). 
• Using your mandolin, your food processor, or a sharp knife, slice your potatoes nice and thin – ⅛ -¼ inch slices are best.
• Heat a ceramic or stainless pan over medium heat.  Melt butter, then whisk in the flour and cook for 1 minute. Slowly whisk in the milk, and continue to whisk until the mixture comes to a boil and begins to thicken. Once thickened, remove from heat and stir in 1 cup of cheddar cheese until fully melted, adding ¼ teaspoon of salt or to taste. 
• Spray a casserole dish with olive oil cooking spray, then add ½ of the potatoes to the dish and top with 1/2 of the garlic, a pinch of salt and pepper.  Pour half of the cheese sauce on top of the potatoes, then sprinkle on ¼ cup of cheddar cheese.  Add remaining potatoes to the dish, add in the rest of the garlic, another pinch of salt and pepper. Pour the rest of the sauce on top.  Sprinkle in the remaining cheddar cheese, and the pecorino romano
• Cover the pan with aluminum foil and bake for 30 minutes.  The sauce should be nice and bubbly around the edges.  Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
• Optional – broil for the last 2-3 minutes until the cheese is crispy on top. 
• Let potatoes rest for a few minutes before digging in. Enjoy!

Video

Notes

21 Day Fix: 1 YELLOW, 1 BLUE, 3/4 TSP (per serving)

WW: 9 points (per serving) [Calculated using GF flour, butter, almond milk, and reduced fat cheddar cheese]

Meal Prep + Storage

To Prep Ahead: The nice thing about this recipe, especially if you are using it for the holidays or for meal prep, you can make scalloped potatoes in advance and just heat it and broil before serving! 

To Store: Any leftover potatoes should be stored in an airtight container and kept in the fridge for up to 4-5 days.

To Reheat: These reheat really well in a covered in a warm oven or in the microwave for a few minutes until heated through.

Nutrition

Calories: 335kcalCarbohydrates: 33gProtein: 14gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 39mgSodium: 365mgPotassium: 787mgFiber: 4gSugar: 2gVitamin A: 388IUVitamin C: 34mgCalcium: 360mgIron: 2mg

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