Ingredients
Equipment
Method
Phase 1: Potato & Sauce Prep
- Prep Potatoes: Begin by peeling your Russet or Yukon Gold potatoes. Using a mandoline or a very sharp knife, thinly slice them uniformly to about 1/8-inch thick for even cooking. Set these slices aside.
- Sauté Aromatics: Set your Instant Pot to 'Sauté' mode (Normal setting). Once hot, melt the unsalted butter. Add the minced garlic and sauté for just 1 minute until fragrant and translucent. Be careful not to brown the garlic.
- Make the Roux: Stir in the all-purpose flour. Cook for 1-2 minutes, stirring constantly with a wooden spoon or whisk, to create a smooth roux. This step helps thicken the sauce and prevents a 'burn' notice on your Instant Pot.
- Whisk in Liquids: Gradually whisk in the whole milk and heavy cream until the mixture is completely smooth and lump-free. Stir in the Dijon mustard, salt, black pepper, and the pinch of freshly grated nutmeg.
- Thicken Sauce: Allow the sauce to come to a gentle simmer, whisking frequently, for about 3-5 minutes. It's ready when it thickens slightly and coats the back of a spoon. Once thickened, turn off the 'Sauté' mode.
Phase 2: Layering & Pressure Cooking
- Layering Perfection: Add about one-third of your thinly sliced potatoes to the bottom of the Instant Pot. Pour about one-third of the creamy sauce evenly over the potatoes. Sprinkle with one-third of your shredded Gruyere and cheddar cheese mixture. Repeat this layering process two more times, ensuring each layer is even. End with a generous layer of cheese on top.
- Pressure Cook: Secure the lid on your Instant Pot, ensuring the sealing vent is set to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High pressure for 8 minutes. The cooking time begins once full pressure is reached.
- Natural Release & Quick Release: Once the cooking cycle is complete, allow a Natural Pressure Release (NPR) for 5 minutes. After 5 minutes, carefully quick release any remaining pressure by turning the vent to 'Venting'.
Phase 3: Broiling & Serving
- Broil for Golden Top: If using an oven-safe Instant Pot insert, carefully lift it out and place it on a baking sheet. Otherwise, gently transfer your creamy potatoes to an oven-safe dish. If desired, sprinkle an additional handful of cheese on top. Place under a preheated broiler on high for 3-5 minutes, or until the cheese is wonderfully golden brown and bubbly. Watch closely to prevent burning.
- Rest and Serve: Let the scalloped potatoes rest for 5-10 minutes after cooking and broiling. This allows the creamy sauce to set perfectly for cleaner slices. Garnish with fresh parsley or chives, if using, for a pop of color and freshness, then serve immediately!
Nutrition
Notes
Tips for Perfection: Always slice potatoes uniformly thin (1/8-inch) for even cooking. Don't skip the sauté step for garlic and the roux, as it builds crucial flavor. Ensure you deglaze the pot completely after sautéing to prevent a 'burn' error. For best results, allow at least 5 minutes of Natural Pressure Release (NPR) before Quick Release to prevent sauce curdling. If you plan to broil, an oven-safe Instant Pot insert is convenient. Always let the dish rest for 5-10 minutes after cooking and broiling for perfect setting. Use freshly grated cheese from a block for superior melting and flavor. Common Mistakes to Avoid: Prevent undercooked or mushy potatoes with uniform slicing and precise cooking (1/8-inch thick, 8 minutes pressure cooking). Avoid curdled sauce by allowing 5 minutes NPR and using full-fat dairy. If sauce is thin, ensure roux cooked properly and simmered sufficiently. Prevent burn notices by deglazing thoroughly. Ensure even cheese melt by distributing it evenly and broiling at the correct distance. Never overfill the Instant Pot past the MAX line. Serving Ideas: These scalloped potatoes pair wonderfully with classic roasts (chicken, ham, pork loin), pan-seared steak or lamb chops. Balance the richness with lighter sides like green beans almondine, steamed asparagus, or a crisp green salad. Garnish with fresh chopped parsley or chives. Storage and Make-Ahead: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can prepare the entire dish a day in advance; let cool, cover, and refrigerate. Reheat gently in the oven at 300°F (150°C) or microwave. For best crust, broil right before serving. Freezing is possible for up to 3 months in freezer-safe containers; thaw overnight and reheat. Note that texture may be slightly softer after freezing. Nutrition information is estimated based on common ingredients and serving sizes and may vary.