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scalloped potatoes being served
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5 from 3 votes

Easy Scalloped Potatoes Recipe

Delicious, tender scalloped potatoes with the option to cook in a pressure cooker or oven.
Prep Time15 mins
Cook Time5 mins
Total Time27 mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 403kcal
Author: Hilda Sterner


  • pressure cooker


  • 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
  • cup cooked diced bacon
  • 2 cloves garlic (pressed)
  • cup sharp cheddar cheese (freshly grated)
  • ¾ cup french fried onions


  • 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.


  • 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!


Serving: 1serving | Calories: 403kcal | Carbohydrates: 47g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 623mg | Fiber: 5g | Sugar: 3g