Scalloped potatoes start in the Instant Pot and finish under the broiler with a thick sour cream sauce and a dusting of paprika. The potatoes pressure-cook in broth while the sauce thickens in the same pot. Bubbly, golden, and creamy through every slice.
Ingredients
- Potatoes: 6 medium potatoes (approx. 32 oz / 907g), peeled and thinly-sliced
- Chives: 1 tbsp. (0.1 oz / 3g) chives, chopped
- Salt: 0.5 tsp. (0.1 oz / 3g) kosher salt
- Pepper: 0.25 tsp. (0.04 oz / 1g) ground black pepper
- Broth: 1 cup (8 fl oz / 240g) chicken broth
- Sour Cream: 0.33 cup (2.7 oz / 77g) sour cream
- Milk: 0.33 cup (2.7 fl oz / 79g) milk
- Thickener: 2 tbsp. (0.7 oz / 20g) potato starch
- Garnish: 0.25 tsp. (0.02 oz / 0.5g) paprika
Step-by-Step Directions
- Add the 6 medium potatoes (32 oz / 907g), 1 tbsp. (0.1 oz / 3g) chopped chives, 0.5 tsp. (0.1 oz / 3g) kosher salt, and 0.25 tsp. (0.04 oz / 1g) ground black pepper directly into the Instant Pot. Pour in the 1 cup (8 fl oz / 240g) of chicken broth and stir gently to combine. Close and securely lock the lid in place.
- Select the MANUAL setting and cook at HIGH pressure for exactly 5 minutes. Once the pressure cooking cycle is complete, immediately select CANCEL and perform a Quick Release to vent the steam. Carefully unlock and remove the lid.
- Transfer the cooked potatoes using a slotted spoon to a baking sheet or a 9x13-inch (approx. 23x33cm) casserole dish. Preheat your oven to the broil setting. Returning to the Instant Pot, whisk the 0.33 cup (2.7 oz / 77g) sour cream, 0.33 cup (2.7 fl oz / 79g) milk, and 2 tbsp. (0.7 oz / 20g) potato starch into the remaining hot cooking liquid.
- Select the SAUTÉ function on the Instant Pot and cook the dairy mixture for 1 minute, whisking constantly until it has visibly thickened into a rich sauce. Pour this thickened mixture evenly over the plated potatoes and gently stir to coat them. Sprinkle the top with 0.25 tsp. (0.02 oz / 0.5g) paprika and place the dish under the oven broiler for 3 to 5 minutes until you achieve a beautiful, bubbly, browned top.
Nutritional Information (Per Serving)
- Calories: 212 kcal
- Carbohydrates: 20g (0.7 oz)
- Fat: 12g (0.4 oz)
- Protein: 6g (0.2 oz)
Pro Tips for the Best Scalloped Potatoes
- Use a Mandoline Slicer: For the most even cooking in your Instant Pot, slice your potatoes to a uniform thickness. A mandoline makes quick, precise work of this step and prevents you from having a mix of mushy and undercooked slices.
- Watch the Broiler Closely: The rich, dairy-based sauce can go from a beautiful, bubbling golden-brown to burnt in a matter of seconds. Stay right by the oven door once you place the dish under the heat.
- Prevent Curdling: Always wait to add your milk and sour cream until after the pressure cooking phase. Boiling dairy under high pressure causes it to separate, which is why this recipe utilizes the Sauté function to thicken the sauce at the very end.
- Starch Substitutions: If you do not have potato starch in your pantry, you can easily swap it for an equal amount of cornstarch (2 tbsp. / 0.7 oz / 20g) to achieve that perfectly thick, creamy texture.
Frequently Asked Questions (FAQ)
What is the difference between scalloped potatoes and au gratin potatoes? Traditional scalloped potatoes are cooked in a rich, creamy dairy sauce made from milk or heavy cream. Au gratin potatoes are very similar but specifically feature grated cheese between the layers and often a crispy breadcrumb topping.
Can I make these Instant Pot scalloped potatoes ahead of time? Yes, this is a great make-ahead recipe. You can complete the pressure cooking and sauce-making steps up to two days in advance. Store the creamy potatoes in an airtight container in the refrigerator. When you are ready to serve, transfer them to a baking dish and broil until heated through and bubbly.
Why did my scalloped potatoes curdle? Dairy naturally separates under high heat and pressure. By following this specific method—adding the milk and sour cream only after the pressure cycle is complete—you guarantee a silky-smooth sauce every time. Never pressure cook the dairy components.
Can I freeze this easy scalloped potatoes recipe? Freezing is not recommended. Cream and milk-based sauces tend to separate and become distinctly grainy when thawed, and the cooked potatoes will likely turn mushy. This dish is best enjoyed fresh or stored in the fridge for up to three days.
Pro Tips
- Slice the potatoes uniformly thin — a mandoline makes quick work of it and prevents a mix of mushy and undercooked slices in one dish.
- Add the milk and sour cream only after pressure cooking; boiled dairy separates under pressure, which is why the sauce thickens on the SAUTÉ setting at the end.
- Whisk the potato starch into the hot cooking liquid constantly for the full minute until the sauce visibly thickens.
- Watch the broiler closely — the dairy sauce goes from golden and bubbling to burnt in seconds.
- No potato starch? An equal 2 tbsp of cornstarch thickens the sauce the same way.
Frequently Asked Questions
Can I make scalloped potatoes ahead?
Pressure-cook and sauce the potatoes ahead, then broil just before serving so the top browns fresh.
Can I use another thickener?
Cornstarch in the same amount works, or reduce the sauce a little longer on SAUTÉ without any starch.
Is this dish keto-friendly?
At 20g of carbs per serving it is a treat-side on keto days — keep the portion modest and pair with a fatty protein.
How do I store leftovers?
Refrigerate up to 3 days; rewarm covered in a moderate oven and re-broil briefly to refresh the top.
Recipe card below.
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Ingredients
Method
- Add the 6 medium potatoes (32 oz / 907g), 1 tbsp. (0. 1 oz / 3g) chopped chives, 0. 5 tsp. (0. 1 oz / 3g) kosher salt, and 0. 25 tsp. (0. 04 oz / 1g) ground black pepper directly into the Instant Pot.
- Pour in the 1 cup (8 fl oz / 240g) of chicken broth and stir gently to combine. Close and securely lock the lid in place.
- Select the MANUAL setting and cook at HIGH pressure for exactly 5 minutes.
- Once the pressure cooking cycle is complete, immediately select CANCEL and perform a Quick Release to vent the steam. Carefully unlock and remove the lid.
- Transfer the cooked potatoes using a slotted spoon to a baking sheet or a 9x13-inch (approx. 23x33cm) casserole dish.
- Preheat your oven to the broil setting. Returning to the Instant Pot, whisk the 0. 33 cup (2. 7 oz / 77g) sour cream, 0. 33 cup (2. 7 fl oz / 79g) milk, and 2 tbsp. (0. 7 oz / 20g) potato starch into the remaining hot cooking liquid.
- Select the SAUTÉ function on the Instant Pot and cook the dairy mixture for 1 minute, whisking constantly until it has visibly thickened into a rich sauce.
- Pour this thickened mixture evenly over the plated potatoes and gently stir to coat them.
- Sprinkle the top with 0. 25 tsp. (0. 02 oz / 0. 5g) paprika and place the dish under the oven broiler for 3 to 5 minutes until you achieve a beautiful, bubbly, browned top.
