Cooking the cheese sauce for Au Gratin Potatoes in the Instant Pot makes prep fast and easy — and it frees up space on the stovetop if you’re cooking a big holiday meal. When these Au Gratin Potatoes come out of the oven, they’re brimming with Dinner Bell Butter, heavy cream, and heaps of rich, savory cheese. It’s one of our favorite dishes for special occasions and for staying warm and cozy all winter long.
How To:
- Grease a 9x13-inch baking pan with butter. Set aside.
- In the Instant Pot, stir together the butter, potatoes, chicken broth, parsley, salt, black pepper, and garlic.
- Pressure cook on high for 10 minutes, and then manually release the steam. When the steam has released, using a slotted spoon, transfer the potatoes to the baking pan in an even layer.
- In the Instant Pot, combine the milk, heavy cream, cornstarch, 1 cup Monterey Jack, and 1 cup sharp cheddar. Sauté, whisking constantly, for 2 minutes, or until the sauce begins to thicken and the cheese begins to melt. Season with salt and pepper, to taste.
- Pour the cheese sauce over the potatoes in an even layer, and sprinkle the remaining cheese on top.
- Heat the oven to broil and cook the potatoes until golden brown on top, 2 to 3 minutes. Serve hot.
Recipe courtesy of Dinner Bell Co-op member Karen Kasper (Owatonna, MN)