Lemon enthusiasts will keep coming back for more of this sweet and tart poke cake.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 2 pounds Yukon gold or red potato, cut into 1/4-inch slices
- 1 cup vegetable broth
- ½ teaspoon salt
- 2 cups shredded sharp Cheddar cheese, divided
- 3 tablespoons heavy cream
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon nutmeg
Instructions
- Combine potatoes, broth, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Carefully transfer potatoes to a deep 8-inch square baking dish.
- Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Sauté function and cook until smooth and creamy, about 5 minutes.
- Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
- Broil in the preheated oven until cheese is golden, about 5 minutes.
Nutrition Facts
| Calories | 506 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 17 g |
| Sodium | 852 mg |
| Sugars | 1 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I have to admit I’m not that familiar with my Instapot but was looking for a different potato recipe and came upon this. Followed it mostly ….added onions to it since I had half an onion left over from another recipe and no nutmeg….added a bit more milk to the sauce…and it was delicious. I’m usually wary of potatoes and carbs but could have eaten the entire thing. Also, this is not scalloped potatoes but cheesy potatoes and it is delicious.
I don’t like that the instructions say to let pressure build up to 10-15 minutes. This confused me and I ended up cooking them for ten minutes in the instant pot.
The sauce could have been a little bit thicker
I have a new browning gizmo for the top of my Instant Pot, so I’m going to use this recipe and do it all in the IP…
excellent flavor. I only had beef broth and Mexican cheese, but it worked out fine. I ended up having to mix the potatoes and the cheese mixture in the instant pot after sauteing the cheese mixture. I also added in some ham pieces.
Yum, was so quick and easy. I added some chopped onion to the potatoes to add more flavor. Turned out perfect.
We made this with no changes to the recipe and it was perfectly delicious for 4 people, including two teenage boys, with a small amount left over. I’d say this amount could work for 4-6 people. It was our first attempt at scalloped potatoes and you’d never know it! We tried it with Dubliner Irish cheddar and it was incredible.
Was looking for an instant pot recipe for scalloped potatoes as I needed to make them in a shorter time than a standard baked recipe. I was honestly pleased with this recipe. The flavor was excellent. I omitted the nutmeg, and I added the seasonings to the broth for cooking the potatoes. Will make this recipe again.
Way too much cheese for scalloped potatoes. Also would have been better without the nutmeg.
Super easy and the best part is ,they are so delicious. I have a Ninja foodi so I made the whole recipe in there . I will never buy boxed scalloped potatoes again ,thank you so much for this recipe.
This recipe was perfect for my holiday meal. So quick and easy to do and I did not have to mess with timing and temp for my ham in the oven. I put the potatoes in the oven to bake for the last step alongside my asparagus while the ham rested and the asparagus roasted. Perfect to use as an after work weeknight meal too!!!
Made exactly per instructions. Loved it!
My family liked this. I didn’t have heavy cream so used sour cream instead and it tasted just fine. My husband suggests next time putting it in a 9×13 pan so it gets more of the char broil spread out across the potatoes.
This was my first IP recipe that I tried. It was very good but not the taste I am used to for Scalloped Potatoes. It’s taste more reminded me of Mac and Cheese meets scalloped potatoes. Still very good but not how I envision my SPs. The recipe is easy and I was surprised when it said to cook the potatoes for ‘1 minute’ but they came out beautifully. Well worth making!
All 7 of us exclaimed “ these are the best tasting scalloped potatoes that I have eaten. Better than any restaurant ones I’ve had. They were so delicious and pretty darn easy.
I made this scalloped potatoes recipe and my family loved it. I got so many compliments from our family Christmas party. I highly recommend this recipe. Thank you for sharing. I loved the tasted and the flavor was on point.
I lightly fried up hamburger and layered that with the portraits and sauce before adding the cheese and broiling it.
I made this recipe as it was written using a Ninja Foodi multi-cooker instead of an Instant Pot. This was made for my family of four adults to go along with a ham. Best comment I can make is: zero leftovers! It was very good and we will be making it again. Being able to make most of it in the pressure cooker while the ham was cooking really helped with meal prep.
I used some of this recipe for the speed and ease of the instant and then mixed it with a ( 1 onion (sauteed ), 1/4 flour, 3 cups of milk, 2 cup grated cheese mix plus Garlic and Dill ( epicure) spice). Baked it in the oven until golden brown. Yum.
This was awesome. I changed the vegetable broth to beef stock because thats what I had in the fridge. I also ended up cooking it for 15-20 minutes at 375 before turning it to broil. Im excited to add this to my rotation of meals.
I didn’t have heavy cream, so I substituted a little more milk, and added a couple of Tbsp. of flour to make it a little thicker. It was delicious, well seasoned, and saved a lot of time over traditional cheese / potato dishes. I’ll definitely be making it again!