Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe

If you’re on the hunt for the ultimate comfort food side dish that’s quick, creamy, and downright addictive, then you absolutely have to try my Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe. I promise, it’s not your typical potatoes au gratin—this one’s got that rich, cheesy goodness whipped up in the Instant Pot, which means super fast prep and a velvety finish that makes every bite pure joy. Trust me, once you make this, you’ll be reaching for it again and again.

this Recipe

Ingredients You’ll Need

To nail this dish, you want good-quality potatoes that hold up well under pressure and a combo of cheeses that melt beautifully without overpowering each other. I like to keep the seasonings simple but flavorful—just enough to highlight the creaminess.

• Yukon Gold Potatoes: I love these because their waxy texture holds up well under pressure-cooking and they get deliciously creamy.
• Butter: Real butter gives this dish that rich, velvety base—don’t skimp here!
• Flour: This is the secret to thickening the cheese sauce perfectly when combined with butter and milk.
• Kosher Salt: Use kosher for even seasoning and less saltiness than table salt.
• Pepper: Freshly ground black pepper adds just the right gentle heat.
• Smoked Paprika: This gives a subtle smoky note that enhances the bacon and cheese flavors beautifully.
• Dried Minced Onion: Adds some depth and savory complexity without extra chopping.
• Milk: Whole milk works best here for creaminess without heaviness.
• Sharp Cheddar Cheese: The star of the cheesy sauce—sharpness balances the cream.
• Parmesan Cheese: Adds a nutty, salty bite that layers nicely with cheddar.
• Crumbled Bacon: Because what’s au gratin without a bit of smoky bacon crunch?

Variations

I love how versatile this Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe is. You can tweak it depending on your mood or what’s in the fridge. Don’t be afraid to experiment—customizing it is half the fun!

• Vegetarian Option: Omit the bacon and add sautéed mushrooms or caramelized onions for a meaty, savory kick.
• Dairy-Free Twist: Swap the milk and cheese for plant-based versions—cashew milk and vegan cheddar melt just fine in the Instant Pot.
• Extra Herbs: I sometimes stir in fresh thyme or rosemary just before serving to brighten things up.
• Spicy Kick: A pinch of cayenne or some diced jalapeño adds a nice little heat that my family adores.

How to Make Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe

Step 1: Slice Your Potatoes Thinly and Steam

I always slice my Yukon gold potatoes about 1/8th inch thick—if you have a mandoline, now’s the time to use it! This helps the potatoes cook evenly and absorb all that cheesy sauce goodness. Place the sliced potatoes into a steamer basket, then pour about 1 ½ cups of water into the bottom of the Instant Pot. Carefully set the basket in, making sure the potatoes stay stacked neatly.

Seal the lid, set the valve to sealing, and pressure cook on high for 1 minute if your slices are thin (or up to 2 minutes if they’re a bit thicker). When it’s done, let it naturally release pressure for 5 minutes—this step is key to avoid mushy potatoes—and then carefully quick release the rest. Remove the basket and set it aside, and don’t forget to dump out the cooking water and dry the pot bottom before moving on.

Step 2: Whip Up the Creamy Cheese Sauce Right in the Instant Pot

Now, switch your Instant Pot to the sauté setting on “More” to melt the butter. Once it’s completely melted, whisk in the flour slowly—adding it tablespoon by tablespoon helps avoid lumps. Stir in the salt, pepper, smoked paprika, and dried minced onion. Slowly pour in the milk while whisking constantly to create a smooth, creamy béchamel sauce.

Keep whisking until the sauce thickens, but watch closely—it can burn if the heat is too high or if it sits too long without stirring. Once thickened, change the setting to “Less” and stir in your shredded sharp cheddar, parmesan, and bacon. Wait until the cheese melts fully into the sauce and it gets that irresistible thick cheesy coat.

Step 3: Fold in the Potatoes and Serve or Bake

Gently fold the steamed potatoes into your luscious cheese sauce, making sure every slice is coated in creamy goodness. You can serve it straight from the pot for an easy dish that will wow everyone at the table.

If you prefer a more traditional baked au gratin with a golden crust, pour the whole mixture into a buttered 9×13-inch casserole dish and bake at 350°F for about 20 minutes until bubbly and lightly browned. I love doing this for dinner parties—it looks beautiful, and everyone goes crazy for the crispy top!

How to Serve Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe

Garnishes

I sprinkle a handful of chopped fresh chives or parsley on top—it adds a burst of green freshness and a mild oniony taste that perfectly balances all that creamy richness. Sometimes a little extra crumbled bacon on top adds flair and crunch.

Side Dishes

This dish pairs beautifully with roasted meats like herb-crusted roast chicken or a juicy steak. For veggie lovers, steamed green beans or a crisp salad work wonders to cut through the richness.

Creative Ways to Present

For holidays and special dinners, I’ve scooped the potatoes into individual ramekins and topped them with a sprinkle of panko breadcrumbs before baking to create mini crispy gratins that steal the show. It’s an elegant touch that makes everyone feel like you just stepped out of a fancy restaurant kitchen.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 4 days. When you reheat, the potatoes may thicken up a bit more, so adding a splash of milk while warming helps bring back that creamy texture.

Freezing

Freezing works well too! After baking (if you choose that method), cool completely, then transfer to a freezer-safe dish or individual portions. I wrap tightly with foil and freeze for up to 2 months. Just thaw overnight before reheating.

Reheating

To keep it creamy, I reheat in the oven at 350°F, covered with foil for about 15-20 minutes. You can also microwave on medium power but stirring halfway through helps maintain an even consistency. Adding a bit of milk or broth during reheating always brings it back to that fresh-from-the-pot feeling.

FAQs

Final Thoughts

This Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe has become a staple in my kitchen—not just because it’s quick and easy, but because it brings everyone together around the table with smiles and second helpings. I used to struggle getting creamy potatoes that didn’t take forever, but once I discovered this Instant Pot method, my family and I have never looked back. Give it a go—you’ll be amazed at how effortlessly you can deliver classic comfort food that tastes like you spent hours slaving away.

Print