Instant Pot Cheesy Scalloped Potatoes Au Gratin
Instant Pot Cheesy Scalloped Potatoes Au Gratin is a quick and easy pressure cooker recipe with gooey cheddar and parmesan cheese. This recipe makes the perfect side dish and is great for weeknight dinners.
- 6-7 russet potatoes peeled
- 1 cup low-sodium chicken broth
- 4 oz cream cheese I used reduced fat
- 2 tablespoons heavy whipping cream
- 1 cup milk I used almond
- 1 1/2 cup shredded cheese
- 1/2 cup shredded parmesan reggiano cheese
- 2 garlic cloves, minced
- 1 teaspoon onion powder
- dash of salt and pepper to taste
- 1 teaspoon chives
Slice the potatoes into rounds about 1/4 an inch thick. I used a mandolin.
Add the potatoes to the Instant Pot with the chicken broth.
Cook for 2 minutes on Manual > High Pressure Cooking
While the potatoes cook, prep the remaining ingredients and preheat the oven to broil.
Spray a baking dish with cooking spray.
When the Instant Pot indicates it has finished, quick release the steam.
Open the Instant Pot. Remove the potatoes and place them in the baking dish.
Hit cancel on the Instant Pot and then Saute.
Add the garlic to the pot and cook for 1 to 2 minutes.
Add the milk, cream, salt, pepper, and onion powder, 1 cup of cheddar (save 1/2 cup), the parmesan reggiano, and cream cheese to the pot.
Stir continuously until the cheese and cream cheese have melted.
Drizzle the potatoes with the liquid mixture. Sprinkle the remaining cheddar throughout.
Broil for 3-4 minutes until the cheese has melted.
Remove the pan from the oven. Sprinkle the chives throughout.
I purchase block cheese and shred it myself using a grater. I do not use pre-shredded cheese because it does not melt as well as block cheese.
Because chicken broth is used to cook the potatoes, I did not use much salt in this recipe. The broth has salt. Use your judgement in how much salt you would like in the dish.