Instant Pot Cheesy Scalloped Potatoes Au Gratin
Ingredients
The potatoes
-
6-7
pieces
russet potatoes, peeled
The liquid and dairy
-
1
cup
low-sodium chicken broth
-
4
oz
cream cheese
-
2
tablespoons
heavy whipping cream
-
1
cup
milk
The cheese
-
1½
cups
shredded cheddar cheese
-
½
cup
shredded parmesan reggiano cheese
The seasonings
-
2
cloves
garlic, minced
-
1
teaspoon
onion powder
-
to taste
salt
-
to taste
pepper
-
1
teaspoon
chives
Instructions
- Slice the potatoes into rounds about ¼ inch thick.
- Add the potatoes to the Instant Pot with the chicken broth.
- Cook for 2 minutes on Manual > High Pressure Cooking.
- Quick release the steam when done and remove the potatoes to a baking dish.
- Cancel the Instant Pot and select Saute.
- Add the minced garlic and cook for 1-2 minutes.
- Add milk, cream, salt, pepper, onion powder, 1 cup of cheddar (reserve ½ cup), parmesan reggiano, and cream cheese to the pot.
- Stir until the cheeses are melted.
- Drizzle the cheese mixture over the potatoes and sprinkle with the remaining cheddar.
- Broil for 3-4 minutes until the cheese is melted.
- Remove from the oven and sprinkle with chives.
Nutrition Facts (estimated)
Servings
6
Calories
337
Total fat
17g
Total carbohydrates
32g
Total protein
16g
Sodium
20mg
Cholesterol
20mg
You might also like