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! This post contains affiliate links for products I’m obsessed with.
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!
Ingredients for Instant Pot Potatoes
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.
- 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.
- 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 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 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
- 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.
- 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.
- 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. Then, quick release the pressure before transferring the potatoes to a mixing bowl.
- Wipe your Instant Pot dry, then set it to saute 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.
- Spray a casserole dish with olive oil cooking spray, then add ½ of your cooked 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.
- Now, for the easiest part! Simply broil the potatoes au gratin until the cheese has melted and it’s crispy on top.
- Serve and enjoy!
Scalloped Potatoes vs. Au Gratin
Did you know that the only difference between the two dishes is the cheese? Traditionally, potatoes au gratin uses grated cheese, while scalloped potatoes use milk for creaminess. So this recipe is a blend of both!
Make Ahead Scalloped Potatoes Au Gratin
The nice thing about this recipe, especially if you are using it for the holidays or for meal prep, you can make it in advance and just heat it and broil before serving! And it keeps for several days for leftovers. Tip: this makes a DELISH breakfast with some eggs.
When it comes to the 21 Day Fix, don’t cheat yourself out of the best scalloped potatoes recipe. Everyone needs carbs, and this is one of my favorite ways to enjoy them. I mean, who doesn’t crave cheesy potatoes?!
If you are looking for a similar recipe that is low carb, definitely try my Cauliflower Au Gratin!
Can I make this without an Instant Pot?
Yes! I added Stovetop | Oven directions to this!
These Cheesy Potatoes go great with:
Instant Pot Whole Chicken [Crock Pot option]
Easy Oven Roasted Turkey with Gravy
Instant Pot Scalloped Potatoes Au Gratin
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Total Time: 16 minutes
- Yield: 6 servings 1x
- Category: Side
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
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!
Ingredients
6 large Yukon Gold Potatoes
1 cup chicken broth or water
3 cloves of garlic, minced
4 tsp of gluten free flour or whole wheat flour
4 tsp vegan butter, butter, or ghee
1 cup of unsweetened original almond milk (or sub 1% milk)
2 cups shredded extra sharp cheddar cheese
2T of Pecorino Romano Cheese
Himalayan salt + pepper
Instructions
- 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!
Notes
Makes 6 servings
21 Day Fix Containers: 1 Yellow, 1 Blue, 3/4 tsp (per serving)
WW: Green – 13 points, Blue – 13 points, Purple – 5 points (per serving) [Calculated using vegan butter and reduced fat cheese]
Keywords: Instant Pot Scalloped Potatoes, Scalloped Potato Recipe, Potatoes Au Gratin
Lindsey says
How could I convert this to stovetop/oven?
Nancylynn says
Check out the stovetop/oven directions included on the recipe card!
Mary says
I used turnips instead of potatoes. It was really easy & delicious.
★★★★★
Christine Maxmeister says
Amazing! Felt like eating a warm hug! Used whole wheat flour, ghee, and cow milk for the roux. So yummy!
Barb says
Hi there! If using the Instant Pot method and making ahead for Easter, do you complete all the prep except for broiling? Suggestion on temp and time to reheat?