Instant Pot Potatoes Au Gratin
Instant Pot Potatoes Au Gratin are cheesy scalloped potatoes with a crisp topping that you make entirely in the pressure cooker. An easy holiday side dish!
Servings: 6
Cost: $5
Ingredients
- 1 tablespoon butter
- 3 medium Yukon Gold Potatoes sliced 1/8 inch to 1/4 inch thick
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¾ cup heavy cream
- 3 cups shredded cheese I used a mix of cheddar and Colby Jack. Use more cheese on top if you want
Instructions
- Use a mandoline to slice potatoes into 1/8 to 1/4-inch slices
- Grease a round 8-inch pan, and begin layering potatoes so that only the ends are overlapping slightly
- Season each layer of potatoes with a sprinkle of salt, garlic powder and pepper, then pour a tablespoon of cream over potatoes, and top with a thin layer of cheese
- Repeat process until you have 5 layers of potatoes, then top with remaining spices, cheese and cream
- Pour 1.5 cups of water into the inner pot of the Duo Crisp, place the trivet into the pot, and place the pan on top of the trivet
- Cover with pressure cooker lid, set time to 25 minutes, hit PRESSURE COOK, then START
- After pressure cooking, do a quick release, remove lid, and check to see that potatoes are fork tender
- Hit CANCEL, place air fryer lid on the Instant Pot, and hit BROIL for 5 minutes. After 5 minutes, check that top is done to your liking. You can easily add more time if needed.
- Carefully remove pan from pressure cooker, and allow potatoes to rest for 5 minutes before serving
Notes
If you don't have a DUO Crisp or crisp lid, just broil the potatoes for about 5 minutes in the oven after pressure cooking.
Nutrition
Calories: 338kcal | Carbohydrates: 13g | Protein: 15g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 582mg | Potassium: 416mg | Fiber: 2g | Sugar: 1g | Vitamin A: 874IU | Vitamin C: 10mg | Calcium: 328mg | Iron: 3mg