If you’re looking for a delicious side for your Easter dinner, then this recipe is a must try! These cheesy scalloped potatoes are a crowd pleaser, and are loved by adults and kids alike! They are not just a holiday side, but also great for a midweek dinner and every time when you crave cheesy and garlicky comfort food. When I was little, my Mom always made scalloped potatoes specifically for our holiday dinners. But as I grew up, I started making these potatoes more often and not just for Easter or Christmas. I followed my Mom’s technique but added my own twist to this recipe to make it even more delicious and easier to make! These cheesy scalloped potatoes are ideal for your Easter dinner, and they go so well with ham or turkey.
The Ingredients
Here’s what you’ll need to make this recipe:
Potatoes – choose potatoes that have a creamy texture and buttery taste. I recommend Yukon Golds. Vegetable stock – instead of cooking the potatoes in just water, cook them in vegetable broth for more flavor!
The Directions
Start by washing the potatoes, you don’t need to peel them but you can if you want to. Then using a Chef’s knife, or a julienne cutter, slice the potatoes into rings that are about 0.5cm thick (1/4 inch). You don’t want to slice them too thin as they will start breaking, and slicing them too thick might result in undercooked potatoes. So the thickness has to be just right! In an electric pressure cooker, add the potatoes along with the vegetable broth, cover with the lid and seal. Cook on manual – high pressure for 1 minute. The electric pressure cooker will take around 5-10 minutes to cook to pressure, this depends on the model that you’re using. Once the cooking is finished, quickly release the steam, take the potatoes out and arrange them in a lightly greased deep baking dish. If some of the slices start breaking, that’s okay just try to arrange them in the dish carefully. To make the cheesy sauce, start by grating the cheddar cheese. To make the sauce, melt the butter in the electric pressure cooker on the saute setting for 5 minutes. Add the garlic, and cook for 1 minute until fragrant. Followed by the chopped thyme, cream, and cheddar cheese. Stir the sauce until the cheese melts completely and the sauce is smooth. Pour the sauce over the arrange potatoes in the deep baking dish, then broil for 5 minutes or until the top is bubbly and slightly browned.
Expert Tips
Many recipes use raw sliced potatoes that are baked in the oven for over an hour. That process takes ages, so I prefer to cook raw sliced potatoes in my Instant Pot until soft, and then bake them in the oven with the cheddar sauce. This ensures that the potatoes are creamy and soft and cooked really quickly. Use high-quality sharp cheddar cheese to make a great tasting sauce, and make sure to cover the top with more grated cheddar. The cheese will melt and slightly crisp at the top which gives the dish a lovely taste and color. You don’t need to peel the potatoes for this recipe.
Can You Freeze Cheesy Scalloped Potatoes?
These scalloped potatoes freeze very well. To freeze, make sure that the potatoes are completely cooled down, then place in an airtight container and freeze. To thaw and reheat, thaw in the fridge overnight then bake in the oven for 20 minutes until warmed up and bubbling, serve warm. For more great side dishes, try these:
Instant Pot buttered potatoes Instant Pot glazed carrots Air Fryer asparagus with mushrooms Smashed potatoes Roasted brussels sprouts with potatoes and cranberries
© Little Sunny Kitchen
