Gratin Recipe ✶ Instant Pot® Au Gratin Potatoes

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.

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

Cooking 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.

Nutrition Facts

• calories264.7
• carbohydrateContent30.3 g
• cholesterolContent35.3 mg
• fatContent11 g
• fiberContent3.7 g
• proteinContent12 g
• saturatedFatContent6.8 g
• sodiumContent589.6 mg
• sugarContent4 g