Instant pot scalloped potatoes

Nothing says side dish like cheesy, golden and delicious potatoes baked to perfection. This is the ultimate Christmas comfort food guaranteed to return to the kitchen spotless.








  • 30g (6959) Anchor Unsalted Butter
  • 700g potatoes, peeled and thinly sliced on a mandolin
  • ½ onion, finely chopped 
  • 2 cups grated cheddar cheese
  • ½ tsp salt
  • Freshly ground black pepper
  • Fresh nutmeg, grated
  • 250ml (156298) Anchor UHT Whipping Cream
  • 250ml milk
  • Herbs for garnish, optional


1. Layer the potato

Pre-heat the oven to 180˚C. 

Butter an oven proof dish large enough to hold your potatoes (with a little extra room at the top to accommodate the cheese and liquids). Arrange a layer of potatoes in the base of your dish and sprinkle the onion, cheese, salt, pepper and nutmeg on top.

Repeat this layer until you have used all the potatoes, reserving a little cheese for the top.

2. Top with cream

In a bowl, whisk the cream and milk together. Pour the mixture over the potatoes, until they are almost covered. Top with the remaining cheese.

3. Bake

Tightly cover the dish with a layer of baking paper topped with a layer of foil. Sit the dish in a larger baking tray and fill the base with 1cm water.

Bake for about 45 minutes, until the potatoes are soft when tested with a skewer. Remove the baking paper and foil, return to the oven to brown for a further 15 minutes. 

4. Rest and serve

Sit for 10-15 minutes before serving. Garnish with herbs of your choice.

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