Instant Pot® Au Gratin Potatoes recipe

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Ingredients

2 pounds russet potatoes, peeled
1 cup chicken broth
¼ cup diced onion
1 tablespoon parsley flakes
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
½ cup evaporated milk
1 cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese

Nutrition Info

264.7 calories
carbohydrate: 30.3 g
cholesterol: 35.3 mg
fat: 11 g
fiber: 3.7 g
protein: 12 g
saturatedFat: 6.8 g
servingSize: -
sodium: 589.6 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice potatoes into 1/4-inch thick slices using a mandolin. Rinse under cold water to remove excess starch.

  2. Turn on a multi-functional pressure cooker (such as Instant Pot®). Add potatoes, chicken broth, onion, parsley, garlic powder, paprika, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 1 minute. Allow 10 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  4. Add evaporated milk, Cheddar cheese, and Monterey Jack cheese to the pot. Gently stir until cheese is melted. Transfer potatoes to an oven-safe baking dish.

  5. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil for 4 minutes or until top is brown and bubbly. Remove potatoes from the oven and let rest for 10 minutes to thicken.

Recipe Yield

6 servings

Recipe Note

You'll be saying, 'move over boxed potatoes' once you try these cheesy au gratin potatoes cooked to perfection in your multi-functional pressure cooker. For a little bit of kick, use pepper Jack cheese in place of the Monterey Jack.

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