Scalloped potatoes is one of those old-fashioned dishes that we ate a good bit when I was growing up. I might be wrong about this, but in my memory, the recipe involved a can of cream of mushroom soup – and I hated it. As an adult who watched the Food Network, I was introduced to a new version of scalloped potatoes that involved real cream and that version sounded delicious.
Potatoes sliced very thinly and simply layered with salt and pepper and then baked in cream is pretty much one of the wonders of the world. Except that it takes a ridiculously long time to cook them.
Enter the Instant Pot. Since I already own a 7 inch springform pan for cheesecake experiments in the Instant Pot, I thought that would be the perfect vehicle for speedy scalloped potatoes.
You can watch the video preparation below, which I admit was a complete experiment. I’ll spoil it for you and tell you now that it still takes about an hour to make this dish. So yes, there is some time savings over making these in the oven, but it’s not significant. If you’re one of those people for whom every minute counts, make these in your Instant Pot. Or if you’re just one of those people who LOOOOOOVVVVVES your Instant Pot, then make them this way.
Otherwise, go right ahead and follow the instructions below and bake these in your oven (Bake 1 1/2 hours covered and 1/2 hour uncovered). The ingredients are super simple and totally paleo and Whole30 approved and most importantly, they’re delicious. I ate these leftover three different times and I thought they got better and better! They would be a delicious accompaniment to your Easter ham or any simply prepared meat.
On days that I have the luxury of a long time to prepare dinner, these will be in our menu rotation for sure. This dish is affordable, uses clean ingredients and is absolutely delicious. Nothing else to ask for!
If you’d like to watch the preparation of this recipe, pop on over to YouTube for the video.