Creamy Scalloped Potatoes


  • 1 1/2 lbs potatoes
  • 1 tbsp dried parsley
  • 1/2 tsp kosher salt
  • 1/2 tsp onion powder
  • 1/2 tsp fresh thyme
  • 1/4 tsp pepper
  • 1 cup chicken broth
  • 3 tbsp butter
  • 3 tbsp flour
  • 3/4 cup milk
  • 1 tbsp spicy brown mustard
  • 1/4 tsp nutmeg
  • 1/2 cup shredded cheddar
  • Place sliced potatoes in the Instant Pot. Sprinkle with parsley, salt, onion powder, thyme and pepper. Pour broth over the top.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 1 minute.
  • When the time is up, quick-release the pressure.
  • Remove potatoes with a slotted spoon to a 1.5 quart ovenproof casserole.
  • Add butter to the Instant Pot. Turn the pot off by Selecting CANCEL and then select the SAUTE function.
  • When butter is completely melted, sprinkle in flour and stir until smooth.
  • Add milk, mustard and nutmeg and cook and stir until thickened and bubbly. Add more milk if needed to achieve the desired consistency.
  • Pour sauce evenly over potatoes. Top with cheese and set under a broiler for 5-10 minutes until golden and bubbly.
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