Step 1

Butter or grease a baking dish and set it aside for later.

Step 2

Place the sliced potatoes into the Instant Pot with 1 cup of chicken broth and cook Manual High for 1 minute (some units call this Pressure Cook). Do a Quick Release of the pressure once the potatoes are done.

Step 3

Turn on the oven broiler with the oven rack 4" from the heat source.

Step 4

With a slotted spoon remove the potatoes from the pot and put them into the baking dish. Leave any remaining chicken broth in the Instant Pot (we had barely any left, most absorbed into the potatoes.)

Step 5

Turn the Instant Pot to Saute. Add the sea salt, ground black pepper, minced garlic, 1 cup of the shredded sharp cheddar, 1/4 cup of the parmesan cheese, the heavy whipping cream, and the sour cream to the pot.

Step 6

Stir the cheese sauce in the pot until the cheese is melted and the mixture is warm.

Step 7

Pour the cheese sauce over the top of the potatoes in the baking dish.

Step 8

Add the remaining cheese to the top of the dish.

Step 9

Broil the scalloped potatoes the oven for 3-4+ minutes or until the cheese is starting to brown and the mixture is bubbling. Serve hot and enjoy!