These simple Oven or Instant Pot Scalloped Potatoes (Dauphinoise Potatoes) are the ideal make-ahead decadent side or even main dish. The potatoes are cooked to tender perfection in a creamy, cheesy sauce with a golden crunchy top.
Nothing says console food better than a big old helping of homemade Instant Pot Scalloped Potatoes (Dauphinoise Potatoes). This easy dish can be made ahead of time and is actually very easy to whip up.
Easy Instant Pot Scalloped Potatoes
2 lb (900g) Potatoes peeled and sliced into 1/8’’ slices
3 tbsp melted butter
2 tbsp cornstarch or plain flour if not gluten-free
1 1/4 cup (300ml) (1.25 cups) double cream (heavy cream)
1 cup (250 m) warm milk
0.25 tsp ground nutmeg
0.25 tsp paprika
0.5 tsp ground white or black pepper
2 cups (225 g) shredded cheddar cheese, divided
2 tbsp grated Parmesan divided
Herbs for garnish
First add the butter, cornstarch, heavy cream, milk, nutmeg, paprika, pepper and salt into a bowl and whisk until well combined.
Mix in 1 1/2 cups (1.5 190g) of cheddar and 2 tbsp of Parmesan and switch off the heat.
Then layer half the potatoes slices in the Instant Pot-ready dish and pour on half the cheese sauce.
Then add the remaining potato rounds and top with the remaining cheese sauce and sprinkle on the rest of the cheeses.
Cover the potatoes with foil and put on a trivet.
After Add 1 1/2 cups (350ml) of water to the Instant Pot and place the dish on the trivet in the Instant Pot.
Then Close pot, set valve to sealing, manual, high pressure and timer to 25 mins. (You will need up to 35 mins if you use thicker slices.)
Let cook till done and then do a quick pressure release.
Remove the potatoes from the Instant Pot, discard the foil and place the potatoes under the grill / broiler for 3-5 mins until the top is golden and crispy.
Top with some herbs and serve.