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quick cheesy potatoes

LovingMyKitchen avatar
Recipe by
Maggie M
@LovingMyKitchen
In The Kitchen, OH

This is a combination of Au Gratin and Scalloped style, but whatever you want to call it, it's tasty and it's quick and easy! I wanted to make scalloped potatoes in the Instant Pot. Finding the type of recipe I wanted was a daunting task. So I decided to take a simple enough recipe and fix it to make it what we enjoy. We served this with a ham and some roasted carrots and can not wait to mix in some of the leftover ham into the leftover potatoes ! One happy side effect is I realized how quickly I could steam potatoes for my next potato salad in the Instant Pot ... I Love My Instant Pot!

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yield 4 serving(s)
prep time 40 Min
cook time 20 Min
method Bake

Ingredients For quick cheesy potatoes

  • 6
    medium to large russet potatoes
  • 3 Tbsp
    melted butter
  • 1 c
    panko bread crumbs
  • 2 Tbsp
    butter
  • 1 c
    chopped yellow onion
  • 1/4 c
    chopped celery
  • 1/4 tsp
    cayenne pepper, more or less to taste
  • 1 c
    chicken broth or stock
  • 1 c
    milk, half and half, or cream
  • 1 c
    shredded sharp cheddar cheese
  • 1/2 c
    shredded Monterey jack cheese
  • salt and pepper, to taste

How To Make quick cheesy potatoes

  • 1
    This is a 2 step cooking process using the Instant Pot and your oven.
  • 2
    Peel the potatoes and slice evenly into 1/8" to 1/4" slices. Place into a bowl of cold water while beginning the recipe.
  • 3
    In a small bowl, mix the melted butter with the Panko bread crumbs. (I prefer to use unseasoned, but if you enjoy a bit of garlic or Parmesan cheese or pepper feel free to add those to the crumbs.) Set aside.
  • 4
    Plug in the Instant Pot and set the controls to Saute. Put the remaining butter into the Instant Pot and when it has begun to melt, toss in the chopped onion and celery. Stir for a few minutes while the veggies soften. Once the veggies have softened, add the cayenne pepper and chicken stock and stir.
  • 5
    Hit cancel on the control panel. Drain the potatoes and shake off excess water. Place your steamer basket into the Instant Pot and layer your potatoes evenly . Lock lid in place. Turn your release valve to Sealing. On the control panel, select Pressure Cook high and set your timer for 5 minutes.
  • 6
    Preheat oven to 425 degrees F. Spray a 7x11 baking dish then set aside.
  • 7
    When the cook time ends, turn off the Instant Pot and do a quick pressure release. When the valve drops, carefully remove the lid. Remove the potatoes and steamer basket from the Instant Pot and place the potatoes into the prepared baking dish.
  • 8
    Add the milk and shredded cheeses to the liquid in the Instant Pot and stir to melt the cheese. Pour the cheese mixture from the Instant Pot over the potatoes. Using a spatula, gently turn the potatoes to coat.
  • 9
    Evenly distribute the prepared panko mixture over top of the potatoes. Cover with foil and bake for 10 minutes. Remove the foil and bake for another 5 - 10 minutes or until bubbly and the bread crumbs are toasty brown. Allow it to sit for a couple of minutes before serving with salt and pepper to taste.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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