They said cheesy, crispy Scalloped Potatoes couldn’t be done in just an Instant Pot.
And they were right…
…until the Instant Pot Duo Crisp + Air Fryer made its fabulous entrance! Now our Instant Pots can pressure cook AND bake all in the same pot thanks to two different lids.
Folks, get ready to make some of the most fantastic, crispy AND soft potatoes covered in a divine eggy, cheese bake and then tucked in with a blanket of melted, bubbling cheese. This is going to be THE perfect side for any dinner (Thanksgiving included) AND the star of any breakfast. What’s more? It couldn’t be easier to make!
Here’s How I Made It! (scroll to the bottom for the fully-written recipe):
It begins with some potatoes…
…peeled and sliced into disks…
…about this thin.
Pour some broth into the Instant Pot…
…and layer in the potatoes.
Take some sliced butter…
…and top and wedge it into the layers of potatoes.
Secure the pressure cooking lid and cook at high pressure.
While the potatoes are cooking, let’s create our cheese mixture with some heavy cream, lemon juice, an egg and Parmesan.
…until fully combined…
Then, take some black pepper…
…and add it to the mix as well.
When done pressure cooking, it’ll look like this.
Pour in the cheese mixture…
…making sure it tops all the potatoes.
Now, place the crisping lid on top of the Instant Pot…
…and crisp for a few minutes.
For even crisping, gently turn them over halfway through…
Continue to crisp for a few minutes more…
…until lightly browned.
Lastly, take some shredded cheese…
…and sprinkle it all over the top of the potatoes.
Place the crisping lid back on top for a few final moments…
…until the cheese has melted and slightly browned.
Scoop those cheesy, creamy Scalloped Potatoes out of pot…
…and onto a serving dish.
Just look at that cheese stretch!
Give it a try and take in the bliss. And then offer it to others because these potatoes are what’s for breakfast, lunch OR a dinner side!
At the time of this post, Pressure Luck used Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
- 1/2 cup garlic broth (I used 1/2 teaspoon Garlic Better Than Bouillon + 1/2 cup water) or chicken broth
- 4 tablespoons (1/2 stick) salted butter, sliced into pats
- 4 large Idaho/Russet potatoes, peeled and thinly sliced into 1/8-inch disks
- 1/2 cup heavy cream or half & half
- Juice of 1/2 a lemon
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon black pepper
- 1 cup shredded cheese of your choice (I used half Cheddar and half Gouda)
NOTE: I made this in the Instant Pot Duo Crisp + Air Fryer. You can also make this in any Instant Pot model and finish in the oven, an air fryer or with a third-party crisping lid (see yellow “Jeffrey Sez” section).
- Add the broth to the Instant Pot and layer in the potatoes. Place the pats of butter on top of and in between slices of some potatoes. Secure the pressure cooking lid, move the valve to sealing position (which it automatically is on the Duo Crisp model) and hit Manual or Pressure Cook at high pressure for 2 minutes (NOTE: If you wish to have slightly firmer potatoes, go for 1 or even 0 minutes. Whichever you choose, the reason we’re pressure cooking the potatoes first is to give them a melt-in-your-mouth texture)
- As the potatoes are cooking, mix together the cream, lemon juice, egg, Parmesan, and black pepper in a large bowl and set aside.
- Once the pressure cooking cycle is complete, perform a quick release.
- Pour the cream mixture all over the potatoes.
- Then, place the crisping lid on top, hit Bake at 350° for 10 minutes. You can lightly shift/turn the potatoes in the pot midway through (see yellow “Jeffrey Sez” section for additional options).
- Once done, sprinkle the shredded cheese over the potatoes, place the crisping lid on top and hit Broil (400°) for 3 minutes until the cheese is bubbly and golden brown.
- Scoop into a serving dish or serve right out of the pot and enjoy!
If you wish to have your potatoes crispier or browner in Step 3, simply go for a bit more time (about 5 minutes) or increase the temperature to 375°.
Now a few options if you aren’t using the Instant Pot Duo Crisp + Air Fryer:
- If you’re making this in an Instant Pot model that doesn’t have an air crisper but have a third-party crisping lid, everything remains the same.
- If you’re doing Steps 5 & 6 in air fryer, simply transfer the potatoes from the Instant Pot to the air fryer and bake/broil at the same temperatures and times in the recipe.
- If you don’t have a crisping lid or air fryer at all, pressure cook the potatoes for 0 minutes so they are a but firmer. Once done, transfer to a casserole dish, adding in the cheese mixture. Bake at 350° for 10-15 minutes and then sprinkle the shredded cheese and give a final broil until melted and bubbling.