Pressure Cooker Scalloped Potatoes with CrispLid

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 7 customer reviews
Pressure Cooker Scalloped Potatoes with CrispLid
Pressure Cooker Scalloped Potatoes with CrispLid


Mealthy Tip

Add some chopped, cooked bacon to the cheese sauce before adding the cooked potatoes back into the pot for a nice savory flavor.

Nutrition Facts

Per Serving: 311 calories; 16g fat; 31.0g carbohydrates; 12g protein; 48mg cholesterol; 515mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 311 Calories from Fat144
% Daily Value*
Total Fat 16g 25%
Saturated Fat9g 47%
Trans Fat0.5g
Polyunsaturated Fat0.8g
Monounsaturated Fat4.3g
Cholesterol 48mg 16%
Sodium 515mg 21%
Total Carbohydrate 31.0g 10%
Dietary Fiber3g 12%
Protein 12g
Vitamin A12% Vitamin C22%
Calcium22% Iron9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(7 Reviews)

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What others are saying

Image of Alli Shircliff

Alli Shircliff says:

I am so happy that I can put the CrispLid right on the pressure cooker to brown the cheese instead of having to transfer to a dish and then broil in the oven. Game changer for sure!

Image of Kristal Hughes

Kristal Hughes says:

Scalloped potatoes are one of my favorite guilty pleasures. I really love this recipe, especially the sharp white cheddar. I don't even have to turn on the oven to get the nice golden brown top. Delicious!

Image of Nancy Smith

Nancy Smith says:

Great cheesy potatoes! . I sautéed a small onion and fresh garlic in butter than proceeded with the recipe as directed, omitting the garlic powder. Only problem was the sauce was a bit watery after adding the cooked potatoes back to the pot. Next time, I’ll remove them to a colander to drain, while the sauce cooks.

Image of Brandi Bielefeld

Brandi Bielefeld says:

I use veggie broth instead of water, adds another layer of flavor. I have made several times now and really like, it is a go to quick meal for us.

Image of Cindi Nichols

Cindi Nichols says:

Always a hit with my husband! White extra sharp cheese is the bomb.

Image of Jim Sears

Jim Sears says:

My cheese clumped up. But the potatoes tasted fine

Image of Sandee McLeieer

Sandee McLeieer says:

Delicious! I had Monterrey jack on hand in place of the sharp white cheddar. Al as I half and half instead of heavy whipping cream.