Instant Pot Scalloped Potatoes

Ingredients

• 2–2½ lbs Yukon Gold potatoes (or russet), thinly sliced

• 1 small onion, thinly sliced

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 cup chicken broth

• 1 cup heavy cream

• 1 Tbsp. Dijon Mustard or Trader Joe's Garlic Dijon Aioli (soo good if you have it)

• 1–1½ cups shredded cheese (cheddar, Gruyère, or mix)

• 1 tsp salt

• ½ tsp pepper

• Optional: pinch thyme or paprika

Directions

1. Build the base

• Set Instant Pot to Sauté

• Melt butter, add onion + garlic, cook 2–3 minutes until softened

2. Layer

• Turn off sauté

• Add potatoes, salt, pepper, optional thyme/paprika, and broth

• Gently stir to coat 

3. Pressure cook

• Lock lid, set to High Pressure – 4 minutes

• Quick release

4. Make it creamy

• Stir in heavy cream and about ¾ of the cheese

• Let sit on “Keep Warm” a few minutes to thicken

🔥 Optional (but worth it): Broil for that gratin top

• Transfer to a baking dish

• Top with remaining cheese

• Broil 3–5 minutes until bubbly and golden