Instant Pot Scalloped Potatoes (Au Gratin Potatoes)

4.84 from 6 votes

Delicious, tender scalloped potatoes with the option to cook in a pressure cooker or oven.

Prep Time15

Cook Time5

Total Time27

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 403kcal

Wash and peel the potatoes and slice into ¼″ sections. Add prepared potatoes to your Instant Pot or pressure cooker.
Whisk pepper and thyme in with the broth and pour over the potatoes. Close the Pressure Cooker lid and seal the vent. Turn the power on and choose high pressure. Set the timer for two minutes.
Meanwhile, grease an 8" x 8" baking dish with one teaspoon of butter, and preheat your oven broiler.
Once the time is up, do a quick release to remove the pressure & steam. Use a slotted spoon to remove the potatoes. Layer the potatoes in the prepared baking dish. Leaving the liquid inside the pot.
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. Sprinkle with french fried onions and bacon. Top with the remaining cheddar cheese.
Place the pan on the top oven rack and broil on high for a few minutes until the top is browned and crispy. Cover with aluminum foil until ready to serve.

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 or heavy cream 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!
Store any leftovers in an air-tight container in the fridge for up to a week.