Instant Pot Au Gratin Potatoes

Ah, Instant Pot Au Gratin Potatoes! These cheesy, hearty, and absolutely delicious spuds are like a warm hug from your favorite aunt. This dish is pure comfort food magic, and it seriously couldn’t be easier thanks to our trusty Instant Pot. It’s perfect for those “I need a miracle dinner” nights when things are slightly chaotic but you still want to sit down to something delicious. You’ve GOT to try it if you’re in need of a cheesy escape.

Let me paint you a picture: Friday night, cozy socks, the family’s gathered around catching up on the week over a heaping dish of these creamy, cheesy potatoes. My husband claims they remind him of the ones his grandma used to make, which means extra brownie points for me. Seriously, this dish has wiggled its way into our hearts and weekly routine because it just makes everything better. Even the four-year-old, a notoriously picky eater, lights up when he spots these on the table.

Why You’ll Love This Instant Pot Au Gratin Potatoes

– It’s foolproof! Seriously, the Instant Pot does all the heavy lifting while you deal with life.
– Cheese galore. Enough said. Even if it’s a bit more than my jeans like.
– Perfect for cozy vibes and impressing guests without breaking a sweat or the bank.
– It feels like a bear hug wrapped in cheddar.

How to Make It

Alright, get your apron on and let’s do this like you’re chatting with a friend while stirring a pot. Grab those potatoes and give them a good scrub. Honestly, I never peel them – who’s got time for that? Toss them in the Instant Pot with just enough chicken broth to dance around. Don’t skimp, you’ll want that flavor!

Mash that “manual” button, set it for 1 minute, and boom! You basically just won dinner. While that’s happening, do a little kitchen dance, or pretend to tidy up. I usually end up nibbling on cheese.

Then we’re just throwing in that cream because why not? Mix it all up before layering those bad boys with the sharpest cheddar you’ve got because cheese rules everything around me.

Ingredient Notes

– Potatoes: I go for Yukon Gold—they’re like little slabs of buttery heaven when cooked. But honestly, whatever’s in the pantry works.
– Cheese: Sharp cheddar is my go-to but don’t hold back if you want to mix it up with some Gruyère or whatever you can find at the back of your fridge.
– Chicken Broth: Adds so much depth. Once I forgot it, and it was not quite the heavenly bite it usually is. Lesson learned!

Recipe Steps:

1. Scrub and slice potatoes thinly, leaving the peels on (because who needs peeling?).
2. Add chicken broth and potatoes to Instant Pot.
3. Set Instant Pot to manual for 1 minute. Let that magic happen.
4. Release pressure naturally for a few minutes, then manually let off steam (careful, it’s hot stuff!).
5. Stir in cream and season to taste before layering with cheese. Smile as cheese melts because life is good.

What to Serve It With

Tips & Mistakes

Storage Tips

Pop those leftovers (if there are any, because yum) in the fridge. Reheat gently, or sneak them straight from the fridge for breakfast. Cold, they have a distinct “midnight snack” vibe—judge me not.

Variations and Substitutions

You got options, my friend! No cheddar? Use mozzarella or even Parmesan. Swirl in some Dijon mustard for a little zing. Out of cream? Try half-and-half—or I’ve even gone rogue with whole milk in a pinch.

Frequently Asked Questions

Instant Pot Au Gratin Potatoes

A creamy and cheesy au gratin potato dish made effortlessly in the Instant Pot, perfect for comforting weeknight dinners or holiday sides.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3.5 cups Russet potatoes peeled and thinly sliced
• ▢ 1.5 cups Sharp cheddar cheese shredded
• ▢ 2 cups Heavy cream
• ▢ 1 cup Whole milk
• ▢ 3 tablespoons Butter melted
• ▢ 2 cloves Garlic minced
• ▢ 1 teaspoon Salt
• ▢ 0.5 teaspoon Black pepper
• ▢ 1 teaspoon Fresh thyme chopped
• ▢ 0.5 cup Parmesan cheese grated

Instructions

Preparation Steps

• Grease the Instant Pot insert with butter and layer half of the sliced potatoes evenly.
• Sprinkle half of the cheddar cheese, salt, pepper, and thyme over the potatoes.
• Add the remaining potatoes and top with the remaining cheddar cheese and Parmesan.
• In a bowl, whisk together the heavy cream, milk, melted butter, and minced garlic, then pour over the potato layers.
• Seal the Instant Pot lid and set it to manual high pressure for 20 minutes.
• Allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
• Open the lid carefully and let the au gratin potatoes rest for 5 minutes before serving.

Notes

For extra crispiness, transfer the potatoes to a baking dish and broil for 3-5 minutes until golden on top.