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    You Are Here Home » Side Dish Recipes

    Published: Nov 20, 2019 Updated: Dec 19, 2021 by Hilda Sterner | This post may contain affiliate links 6 Comments

    Easy Scalloped Potatoes Recipe

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    scalloped potatoes

    A rich and creamy Easy Scalloped Potatoes Recipe that doesn't require flour to thicken. This cream of mushroom soup-based dish can be prepared in your Instant Pot or Pressure cooker this holiday season. Let's free up your oven for the turkey and pies!

    The holidays are upon us and I've been busier than usual going back and forth between Montana and San Diego. I've also been updating old content on the blog, so I haven't added as much new content as usual.

    So, just in time for Thanksgiving, I'd like to share this delicious Easy Scalloped Potatoes Recipe. It just might be a new favorite at your Thanksgiving dinner spread!

    What Goes Into This Recipe

    Recipe Ingredient Notes

    • French Fried Onions — The French fried onions add a delicious flavor to these scalloped potatoes, however, you can use fresh onions if you prefer.
    • Vegetarian Option — For a vegetarian option, substitute the chicken broth with vegetable broth and leave out the bacon. 🙁
    • Soup — You may substitute your favorite creamy soup for the cream of mushroom soup.
    • Cream or Half and Half — A ¼ cup of cream or half and half can be added to the sauce ingredients in the Instant pot for extra creamy scalloped potatoes.

    How to Make My Easy Scalloped Potatoes Recipe

    1. Wash and peel the potatoes and slice into ¼" sections.

    sliced raw potatoes

    2. Add prepared potatoes to your Instant Pot or pressure cooker. Mix pepper and thyme in with the broth and pour over the potatoes, and toss.

    seasoned sliced potatoes

    3. Close the Pressure Cooker lid and seal the vent. Turn the power to "on" and Choose the "Pressure" setting. Set the timer for "two minutes."

    Note: It should take approximately 7 minutes until the pressure builds up and the timer begins to count down from two minutes.

    4. Meanwhile, grease an 8" x 8" baking dish with one teaspoon of butter, and preheat your oven broiler.

    5. Once the time is up, do a quick release to remove pressure/steam. Remove potatoes from the pressure cooker, leaving any leftover liquid inside the pot.

    seasoned potatoes in a pot

    6. Layer the potatoes inside the prepared baking dish.

    cooked sliced potatoes

    7. Set Pressure cooker to "Saute." Add cream of mushroom soup, sour cream, and garlic, and cook for a few minutes until bubbly. Stir half of the cheese into the sauce, until the cheese melts.

    seasoned cheese sauce in a pot

    8. Pour the sauce over the potatoes, followed by the french fried onions and bacon.

    scalloped potatoes layered with cheese bacon and French fried onions

    9. Top with the remaining cheddar cheese.

    cheesy scalloped potatoes

    10. Broil on high for a few minutes until the top is browned and crispy. Serve my Easy Scalloped Potatoes Recipe with my Oven Tri-Tip for a delicious and satisfying meal!

    close up of scalloped potatoes in a pan

    Recipe FAQs and Expert Tips

    What are the best potatoes to use in scalloped Potatoes?

    Russet Potatoes are the best option for making Scalloped Potatoes. Russets have a high starch content which helps with thickening the sauce. They also hold up pretty well during the cooking process.

    Can You Reheat Scalloped Potatoes?

    This Easy Scalloped Potatoes Recipe is perfect for reheating! Once the potatoes are layered, cover with foil and refrigerate until you want to serve them. When ready, heat the potatoes in the oven, covered, at 350 degrees F, for 30 minutes. Finish by broiling the top for a few minutes prior to serving.

    How do you Cut Scalloped Potatoes?

    When using a pressure cooker or an Instant Pot, you will want to make sure that the potato slices are no thinner than ¼" and no thicker than ⅓." Using a Mandoline helps keep the slices uniform in size so that they can cook evenly.

    How do you Cook Scalloped Potatoes in the Oven?

    Follow the same steps regarding slicing the potatoes. Then make the sauce on the stovetop, and layer as instructed in the recipe. Cover with foil and bake in a 350-degree F oven for one hour. Remove foil then broil for a few minutes to brown the top.

    • If you have access to a mandoline, set it to ¼" thickness and use it to slice the potatoes so that the slices are all the same thickness. This helps them to cook evenly.
    • For extra creamy Scalloped Potatoes, add ¼ cup half-n-half to the sauce ingredients.
    • For vegetarian Scalloped Potatoes, replace the chicken broth with vegetable broth and leave out the bacon.
    • When layering the potatoes, layer the overcooked slices on the bottom and leave the intact slices on top for a prettier presentation.
    • If you make the potatoes ahead of time, once the potatoes are layered, refrigerate until you want to serve them. Then heat the potatoes in the oven, covered with foil, at 350 degrees F, for 30 minutes. Finish by broiling the top for a few minutes prior to serving. This is also highly recommended if you have time to spare. Finishing them off in the oven makes them even better!

    Related Recipes

    • Tasty Mashed Potatoes, Assyrian Style (Merchanos)
    • Potato Chop Recipe
    • Crispy Air Fried Potato Wedges
    • Potato Salad with Dill

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    scalloped potatoes being served

    Easy Scalloped Potatoes Recipe

    Delicious, tender scalloped potatoes with the option to cook in a pressure cooker or oven.
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 27 minutes
    Servings: 6 servings
    Calories: 403kcal
    Author: Hilda Sterner

    Equipment

    • pressure cooker

    Ingredients

    • 2 lbs. potatoes (4 large)
    • ¼ tsp. white pepper
    • 1 tsp. dried thyme
    • 1 cup chicken broth (or vegetable)
    • 1 tsp. butter
    • 1 can cream of mushroom soup
    • ¼ cup sour cream
    • ⅓ cup cooked diced bacon
    • 2 cloves garlic (pressed)
    • 1¾ cup sharp cheddar cheese (freshly grated)
    • ¾ cup french fried onions

    Instructions

    • Wash and peel the potatoes and slice into ¼″ sections.
    • Add prepared potatoes to your Instant Pot or pressure cooker. Mix pepper and thyme in with the broth and pour over the potatoes and toss.
    • Close the Pressure Cooker lid and seal the vent.
    • Turn the power on and Choose the “Pressure” setting. Set the timer for two minutes.
    • Note: It should take approximately 7 minutes until the pressure builds up and the timer begins to count down from two minutes.
    • Meanwhile, grease an 8″ x 8″ baking dish with one teaspoon of butter.
    • Once the time is up, do a quick release to remove pressure/steam. Remove potatoes from the pressure cooker, leaving the liquid inside the pot.
    • Layer potatoes inside the prepared baking dish.
    • Set Pressure cooker to "Saute." Add cream of mushroom soup, sour cream, and garlic, and cook for a few minutes until bubbly. Stir half of the cheese into the sauce, until the cheese melts.
    • Pour the sauce over the potatoes, followed by the french fried onions and bacon.
    • Top with the remaining cheddar cheese.
    • Broil on high for a few minutes until the top is browned and crispy.

    Notes

    • If you have access to a mandoline, set it to ¼" thickness and use it to slice the potatoes so that the slices are all the same thickness. This helps them to cook evenly.
    • For extra creamy Scalloped Potatoes, add ¼ cup half-n-half to the sauce ingredients.
    • For vegetarian Scalloped Potatoes, replace the chicken broth with vegetable broth and leave out the bacon.
    • When layering the potatoes, layer the overcooked slices on the bottom and leave the intact slices on top for a prettier presentation.
    • If you make the potatoes ahead of time, once the potatoes are layered, refrigerate until you want to serve them. Then heat the potatoes in the oven, covered with foil, at 350 degrees F, for 30 minutes. Finish by broiling the top for a few minutes prior to serving. This is also highly recommended if you have time to spare. Finishing them off in the oven makes them even better!

    Nutrition

    Serving: 1serving | Calories: 403kcal | Carbohydrates: 47g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 623mg | Fiber: 5g | Sugar: 3g
    Tried this Recipe? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    This recipe was originally posted on November 20, 2019. It was updated on 12, 24, 2020 by removing the salt from the recipe (really didn't need it) and simplifying the instructions.

    « Lemon Blueberry Scones
    Southern Sweet Potato Pie Recipe »

    Sharing is caring!

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    Reader Interactions

    Comments

    1. Kelly says

      November 21, 2019 at 9:58 pm

      5 stars
      This recipe is perfect for a Thanksgiving side and beyond!
      Can’t wait to try it! Thanks for another dinner idea!

      Reply
      • HildaSterner says

        November 22, 2019 at 8:04 am

        Yes, I finally pushed out a Thanksgiving recipe, thanks for the encouragement!

        Reply
    2. Terry Smith says

      November 21, 2019 at 8:03 am

      Thank you for the recipe. I tried to make scalloped potatoes the other day off the top of my head (without a recipe) they didn’t come out so good.
      Your recipe sounds great. I’ll try it. I have cream of mushroom and cream of chicken soup in my pantry at all times. I need more creative ways to use them. Terry

      Reply
      • HildaSterner says

        November 22, 2019 at 8:05 am

        Thanks, Terry, good luck and remember, NO SUBSTITUTIONS! 😉

        Reply
        • Tommie Hargus says

          January 21, 2021 at 4:25 pm

          5 stars
          This was easy, quick and tased great. Thank you!

          Reply
          • Hilda Sterner says

            January 21, 2021 at 4:43 pm

            Thank you so much, Tommie, I appreciate the review!

            Reply

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