Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 89 reviews
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 2 minutes pressure cooking plus 5 minutes natural release plus 10 minutes sauté time
  • Total Time: 37 minutes
  • Yield: 6-8 servings
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes recipe features tender Yukon Gold potatoes cooked to perfection with a rich, creamy cheese sauce made from sharp cheddar, parmesan, and crumbled bacon. Quick and easy to prepare using the Instant Pot, it delivers classic comfort in a fraction of the time necessary for traditional baking. Optional oven finishing gives it a golden baked top for a perfect casserole.

Ingredients

Scale

Potatoes

  • 2 pounds Yukon gold potatoes, peeled or unpeeled

Cheese Sauce

  • 1/4 cup butter
  • 1/4 cup flour
  • 1 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 tsp smoked paprika
  • 1 Tbsp dried minced onion
  • 2 cups milk
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup shredded parmesan cheese
  • 1/2 cup crumbled bacon

Instructions

  1. Prepare the Potatoes: Slice the Yukon Gold potatoes very thin, about 1/8 inch thick, using a mandoline slicer or knife. Place the sliced potatoes into a steamer basket suitable for the Instant Pot.
  2. Pressure Cook Potatoes: Pour 1 ½ cups water into the bottom of the Instant Pot. Position the steamer basket with the potatoes inside the pot. Secure the lid and ensure the valve is set to sealing. Set the pressure cooker to manual/pressure cook for 1 minute if potatoes are paper thin, or 2 minutes for thicker slices. Once cooking time is done, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully move the valve to venting to release remaining steam. Remove the lid, take out the steamer basket, and set the potatoes aside. Empty and dry out the Instant Pot.
  3. Make the Cheese Sauce: Turn on the Instant Pot to sauté mode (choose MORE setting). Add the butter and let it melt completely. Whisk in the flour gradually to form a smooth roux with no lumps. Stir in salt, pepper, smoked paprika, and dried minced onion. Slowly add milk while whisking continuously until the sauce thickens, careful not to burn.
  4. Add Cheese and Bacon: Switch the sauté setting to LESS. Stir in the shredded sharp cheddar, parmesan cheese, and crumbled bacon until the cheese is fully melted and the sauce is creamy.
  5. Combine Potatoes and Sauce: Gently fold the steamed potatoes into the cheese sauce, ensuring all slices are well coated.
  6. Serve or Bake: Either serve immediately by scooping onto plates or for a more baked casserole style, transfer the mixture to a 9×13 inch baking dish and bake in a preheated 350°F oven for 20 minutes until golden and bubbly.

Notes

  • Recipe tested in a 6 quart Instant Pot Duo 60, works without adjustments in an 8 quart Instant Pot.
  • Steaming the potatoes before combining with sauce speeds up the cooking process while keeping potatoes tender.
  • The baking step is optional but adds a classic crispy top to the dish.
  • For a thicker sauce, reduce milk slightly or add more cheese.
  • Using Yukon Gold potatoes is recommended for their creamy texture and flavor.

Nutrition

  • Serving Size: 1/8th of recipe
  • Calories: 310
  • Sugar: 3g
  • Sodium: 460mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.3g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 65mg

Find it online: https://jessicasrecipes.com/instant-pot-dads-creamy-cheesy-au-gratin-potatoes-recipe/