Potato Lasagna is a layered potato dish with chicken, cheese and bacon. Get a head start on the recipe with your Instant Pot!
What is potato lasagna? Potato lasagna is a layered potato dish with chicken, cheese, cream sauce and bacon. It’s called lasagna because of the layering and the sliced potatoes serve as the “noodle” part of the dish.
This is a really fun dinner. Instead of using pasta noodles in a layered dish you use thinly sliced potatoes (cut them the long way). The potatoes are par-cooked in the Instant Pot and then layered with the other ingredients in a baking dish and baked in the oven. The par-cooking helps a lot so that the potatoes don’t take so long to cook in the oven. Raw crunchy potatoes are no good! The creamy white sauce together with the bacon, potatoes and mozzarella are the perfect match.
- Russet potatoes–you can also use red or Yukon gold potatoes
- Cream–or evaporated milk
- Cottage cheese–or ricotta cheese
- Kosher salt
- Garlic powder
- Onion powder
- Italian seasoning–or make your own
- Mozzarella cheese
- Bacon crumbles–find in the salad dressing aisle
- Cooked and chopped chicken–I used rotisserie chicken from Costco. You can also cook chicken ahead of time in the Instant Pot. I love this basic shredded chicken recipe.
- Par-cook the potatoes: Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket. Drop the steamer basket* into bottom of Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid. The potatoes won’t necessarily be totally cooked and that is okay. We are just using the IP to get the potatoes partially cooked and they can finish up in the oven.
- Make the sauce: In a medium bowl whisk together the cream, cottage cheese, egg, salt, pepper, garlic powder, onion powder and Italian seasoning.
- Layer the ingredients: Preheat oven to 350° F. Spray a baking dish (a 9×13 or 9×9 inch dish both work) with non stick cooking spray. Then layer the following: ⅓ of the potatoes (lay flat and lightly sprinkle each layer of potatoes with a bit of salt and pepper), ⅓ of the chicken, ⅓ of the bacon, ⅓ of the cream mixture, ⅓ of the cheese. Repeat 2 more times.
- Cook: Bake for 30 minutes. Cool slightly, slice and serve.
- Try adding in some fresh diced tomatoes or some sundried tomatoes. Layer with the chicken.
- Add color by adding in some chopped spinach. Layer with the chicken.
- Serve with a green vegetables like broccoli or green salad.
- This recipe is gluten-free. Get all my gluten-free Instant Pot recipes.
- I used my 6 quart Instant Pot* to steam the potatoes. You can also use an 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days.
- Other recipes you can make with cottage cheese are Loaded Million Dollar Casserole and Instant Pot Egg Bites.
5 More Potato Recipes to Try…
Ground beef and vegetables in a creamy tomato sauce make the base of the casserole and then cheesy mashed potatoes are cooked on top. Surprisingly delicious! Use your Instant Pot to quickly get this recipe going!
Karen’s Campfire Potatoes (Instant Pot)
Karen’s Campfire Potatoes are like the Dutch oven potatoes you eat when camping but they are made in a fraction of the time. Plus you don’t have to set up camp and start a fire! You’re going to love these red potatoes with onions, bacon and the perfect amount of seasoning.
My Man’s Casserole
An easy and delicious meat and potato casserole that is made quickly in your Instant Pot.
Instant Pot Country Dinner
A quick and easy dinner made with fresh red potatoes, ground beef, ranch dressing mix and grated cheese. A simple meat and potatoes meal!
Cabbage, Potatoes and Sausage
Instant Pot Cabbage, Potatoes and Sausage is such an easy and delicious one pot supper. With bacon and sausage it’s got lots of flavor. Plus you get your vegetables in with the cabbage, carrots and red potatoes.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
A layered potato dish with chicken, cheese and bacon. Get a head start on the recipe with your Instant Pot!
- 1 1/2 pounds Russet potatoes, peeled and sliced into long quarter inch slices
- 1/2 cup cream
- 1/4 cup cottage cheese or ricotta cheese
- 1 egg
- 1 tsp kosher salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 8 ounces shredded mozzarella cheese
- 1/2 cup bacon crumbles
- 4 cups cooked and chopped chicken
- Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket. Drop the steamer basket* into bottom of Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
- In a medium bowl whisk together the cream, cottage cheese, egg, salt, pepper, garlic powder, onion powder and Italian seasoning.
- Preheat oven to 350° F. Spray a baking dish (a 9×13 or 9×9 inch dish both work) with non stick cooking spray. Then layer the following: 1/3 of the potatoes (lay flat and lightly sprinkle each layer of potatoes with a bit of salt and pepper), 1/3 of the chicken, 1/3 of the bacon, 1/3 of the cream mixture, 1/3 of the cheese. Repeat 2 more times.
- Bake for 30 minutes. Cool slightly, slice and serve.
- Category: Chicken
- Method: Instant Pot and Oven
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I assume you peel the potatoes prior to cooking in the Instant Pot?
yes that’s right! Make sure to look at the recipe card for all instructions: https://www.365daysofcrockpot.com/potato-lasagna/#tasty-recipes-43725-jump-target
Karen R. says
This recipe has been in my Bucket List reipe file since you first published it. This Thanksgiving I had a huge amount of leftover turkey and there’s just so many turkey sandwiches one can eat. I thought, turkey is poultry, right so give this a try and I am glad I did! With the addition of the smoked paprika and the poultry seasoning, this added a new dimernsion to turkey leftovers. I am all about quick and easy and this pulled together within five rminutes, not counting potato slicing. Next year we’lll have one night of turkey sandwiches and the rest willl be iused in this recipe. My family even said, “make sure you remember this one, Mom.” You never fail, Karen. Thank you.
Ahhh this is so nice to hear!! I’m glad you ended up trying it. I loved it too!