If you love creamy, cheesy comfort food that’s quick and fuss-free, you’re going to absolutely adore this Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe. When I first tried it, I was blown away by how tender the potatoes became in just minutes under pressure and how everything came together into this luscious, cheesy sauce that hugs every slice. You’ll find that it’s a game-changer for weeknights or big family dinners—simple prep, minimal cleanup, and a seriously satisfying dish. Let’s dive in so you can make this fan-freaking-tastic recipe yourself!
Why You’ll Love This Recipe
- Speedy and Effortless: Pressure cooking thinsliced potatoes means tender results in just minutes, saving you from hours slaving over the stove or oven.
- Luxuriously Creamy Cheese Sauce: Combining sharp cheddar, Parmesan, and a little bacon creates a flavor-packed sauce that everyone raves about.
- Versatile Serving Options: Whether you want a creamy stovetop side or bake it for a crispy top, you can make it fit your meal and mood.
- Family Friendly: This recipe is loved by kids and adults alike—my family begs for seconds every time.
Ingredients You’ll Need
The magic of this Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe lies in simple, everyday ingredients that complement each other perfectly. I like to stick with Yukon Gold potatoes for their creamy texture and slightly buttery flavor. Don’t skimp on the cheeses—the sharp cheddar adds punch, while Parmesan gives a salty depth. And a little bacon? That’s just the cherry on top.
- Yukon Gold potatoes: They hold shape beautifully and have a creamy, buttery taste that’s perfect for au gratin.
- Butter: Essential for richness and the base of the roux that thickens your sauce.
- Flour: Helps create that dreamy, silky cheese sauce when combined with butter and milk.
- Kosher salt: Balances flavors without overpowering.
- Pepper: Just a touch adds mild heat and contrast.
- Smoked paprika: I love this for a subtle smoky hint that elevates cheesy potatoes.
- Dried minced onion: A quick shortcut for onion flavor without chopping fresh.
- Milk: Use whole milk for the creamiest texture, but 2% works fine too.
- Sharp cheddar cheese: Adds tangy cheesiness that melts so well.
- Parmesan cheese: For a salty, nutty kick that deepens the sauce.
- Crumbled bacon: Adds smoky, savory crunch and a burst of flavor.
Variations
I love tweaking this recipe depending on the season or what’s in my fridge, and honestly, you’ll enjoy making it your own too. Some little changes can turn it from classic comfort to a whole new experience without losing any of that creamy, cheesy goodness.
- Vegetarian option: Simply omit the bacon and add sautéed mushrooms or caramelized onions for that extra umami boost—you won’t miss the meat.
- Spicy kick: I sometimes swap smoked paprika with chipotle powder for a smoky heat that wakes up the dish.
- Extra crispy: After baking in a casserole dish, top with panko breadcrumbs mixed with a bit of melted butter and broil for a golden crunchy topping.
- Dairy-free twist: Use a plant-based milk and vegan cheeses, though the sauce won’t thicken exactly the same, it’s still delicious.
How to Make Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe
Step 1: Thinly Slice the Potatoes and Steam
I recommend slicing your Yukon Gold potatoes about 1/8-inch thick—this is the sweet spot where they cook quickly but still have a nice texture. You can use a mandoline or a really sharp knife for best results. Place your slices in a steamer basket because this keeps the potatoes separated, helping them cook evenly. Pour about 1 ½ cups of water into the bottom of the Instant Pot, insert the basket, then secure the lid. Set your valve to sealing and pressure cook on high for 1 minute for those paper-thin slices. If your potato slices are thicker, give it 2 minutes. After cooking, let the pressure release naturally for 5 minutes before venting. This gentle wait ensures your potatoes don’t get overcooked and mushy.
Step 2: Make the Creamy Cheese Sauce
Once your potatoes are steamed, remove them and dump the water—dry the bottom of the Instant Pot so no leftover water dilutes your sauce. Switch the pot to sauté mode on “More” and melt your butter. Slowly whisk in the flour, a tablespoon at a time, so it blends smoothly without lumps—this forms a roux that’s the base for your rich sauce. Add in the salt, pepper, smoked paprika, and dried minced onion for flavor. Gradually whisk in the milk; keep stirring so the sauce thickens but doesn’t burn on the bottom. It should take a few minutes. When it has reached a creamy consistency, lower the heat to “Less” and stir in the sharp cheddar, Parmesan, and crumbled bacon until everything is melted and smooth.
Step 3: Combine and Serve or Bake
Fold the steamed potato slices into your cheesy sauce gently but thoroughly—every slice should be coated in that glorious sauce. From here, you can choose to serve it straight away for a creamy stovetop side dish that’s ready in a flash. Or, if you want that classic au gratin finish with a golden baked top, pour everything into a 9×13-inch baking dish and bake at 350°F for about 20 minutes. I love the baked version for holiday dinners or when I’m entertaining—it adds that comforting texture contrast that everyone loves.
Pro Tips for Making Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe
- Perfect Thickness: Using a mandoline to slice potatoes ensures even cooking and helps them soak up the sauce nicely.
- Sauce Consistency: If your sauce gets too thick, add a splash more milk while stirring—it’s easier to thin than to thicken again.
- Don’t Rush the NPR: Letting the pressure release naturally for 5 minutes prevents overcooked potatoes that turn mushy.
- Cheese Blend: Combining sharp cheddar and Parmesan creates that perfect balance of melty and nutty flavors—don’t skip either.
How to Serve Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe
Garnishes
I love sprinkling freshly chopped chives or green onions on top just before serving—it adds a lovely pop of color and a mild oniony freshness that cuts through the richness. A little extra crispy bacon on top is always a hit with my family, too. For a hint of brightness, a tiny drizzle of truffle oil can turn this into an elegant side dish.
Side Dishes
This recipe pairs beautifully with hearty mains like roast chicken, grilled steak, or pork chops. I often serve it alongside a crisp green salad or steamed green beans to add some freshness and balance out all that cheesy comfort. It’s also a fantastic side for holiday feasts where you want something indulgent but quick.
Creative Ways to Present
For special occasions, I like baking it in individual ramekins for stylish single servings. It looks elegant and feels personalized at the table. Another idea I discovered is layering some caramelized onions or sautéed mushrooms with the potatoes before covering with cheese sauce and baking—adds a surprise depth of flavor your guests will notice.
Make Ahead and Storage
Storing Leftovers
Leftovers? I put them in an airtight container and store in the fridge for up to 3 days. The sauce thickens up in the fridge, so give it a gentle stir with a splash of milk before reheating to bring back that creamy texture. I always store this separately from any fresh garnishes to keep everything fresh.
Freezing
I’ve frozen this au gratin potato dish a couple of times with good results. Freeze before baking in a tightly sealed container for up to 3 months. Thaw overnight in the fridge, then bake as usual. You might want to add a little extra cheese on top before baking to refresh that bubbly golden crust.
Reheating
To reheat, I prefer the oven at 350°F covered with foil to prevent drying out, for about 15-20 minutes until warmed through. If you’re in a hurry, microwaving works fine—just cover and heat in shorter intervals, stirring gently to keep the sauce creamy.
FAQs
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Can I use other types of potatoes besides Yukon Gold for this recipe?
Absolutely! Russet potatoes can work but keep in mind they have a higher starch content and can become a bit mealy or mushy under pressure. Yukon Gold is ideal because of its creamy texture and ability to hold shape nicely, but you can experiment based on what you have.
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Do I need to peel the potatoes?
Peeling is optional. I often leave the skin on for extra texture and nutrients, but make sure to wash and scrub well. Keeping the skin also adds a rustic feel and saves prep time.
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Can I double this recipe for a larger group?
Yes, you can! Just make sure not to overfill your Instant Pot—stick to the max fill line for liquids. You might need to cook in batches or use a larger Instant Pot, but the recipe scales up without changing cooking times drastically.
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What if I don’t have a steamer basket for the Instant Pot?
No worries! You can place the sliced potatoes directly into the water, but be gentle when stirring them in the cheese sauce afterward so they don’t fall apart. Using a steamer basket just keeps the slices separate for the best texture.
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Can I make this recipe ahead of time and reheat?
Yes! This is a fantastic make-ahead dish. Prepare everything, then store in the fridge and bake fresh before serving for the best texture. Reheating after baking works well too, just be mindful of moisture and add a splash of milk if the sauce thickens too much.
Final Thoughts
This Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe has become my go-to for an easy yet impressive side that never disappoints. Whether it’s for an everyday dinner or a special occasion, it delivers that warm, comforting feeling with every bite. I know you’ll enjoy mastering it as much as I’ve enjoyed sharing it because it’s truly a little family favorite that brings everyone to the table. Give it a try—you might find it quickly becoming your new classic!
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Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 2 minutes pressure cooking plus 5 minutes natural pressure release
- Total Time: 27 minutes
- Yield: 6–8 servings 1x
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes recipe offers a rich, flavorful twist on a classic comfort dish. Thinly sliced Yukon gold potatoes are pressure steamed, then coated in a creamy, cheesy sauce with sharp cheddar, parmesan, and crumbled bacon for a savory finish. Quick to prepare, it combines convenience with deliciousness, perfect for family dinners or potlucks.
Ingredients
Potatoes
- 2 pounds Yukon gold potatoes, peeled or unpeeled
Sauce and Seasoning
- 1/4 cup butter
- 1/4 cup flour
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1 Tbsp dried minced onion
- 2 cups milk
Cheese and Bacon
- 1 cup shredded sharp cheddar cheese
- 1/4 cup shredded parmesan cheese
- 1/2 cup crumbled bacon
Instructions
- Slice Potatoes: Slice the potatoes very thin, about 1/8 inch thick, using a knife or mandoline for uniform thickness. Place the sliced potatoes in the steamer basket of the Instant Pot.
- Pressure Steam Potatoes: Pour 1 ½ cups of water into the bottom of the Instant Pot. Place the steamer basket with potatoes inside. Secure the lid and set the valve to sealing. Pressure cook on manual for 1 minute for thin slices or 2 minutes for thicker slices. After cooking, let the pot naturally release pressure for 5 minutes, then carefully switch valve to venting and remove the lid. Take out the steamer basket with potatoes and set aside. Empty the water and dry the pot.
- Make Cheese Sauce: Turn the Instant Pot to sauté mode on ‘MORE’ setting. Add butter and melt completely. Gradually whisk in flour to create a roux, stirring constantly to avoid lumps. Add kosher salt, pepper, smoked paprika, and dried minced onion, stirring to combine. Slowly whisk in the milk and continue stirring until the sauce thickens, being careful not to let it burn.
- Add Cheese and Bacon: Reduce sauté setting to ‘LESS.’ Stir in shredded cheddar, parmesan cheese, and crumbled bacon until cheeses fully melt and the sauce is creamy and smooth.
- Combine and Serve: Gently fold the steamed potatoes into the cheese sauce, coating them well. Turn off the Instant Pot or switch to warm setting. Serve the creamy au gratin potatoes immediately on plates.
- Optional Bake: For a baked casserole texture, transfer the cheesy potatoes mixture into a 9×13 inch baking dish and bake in a preheated 350°F oven for 20 minutes until bubbly and golden on top.
Notes
- This recipe was tested using a 6-quart Instant Pot Duo 60 7-in-1 model. It works equally well without modification in an 8-quart Instant Pot.
- Use a mandoline slicer for uniform thin potato slices to ensure even cooking.
- Adjust the pressure cooking time depending on potato slice thickness for best texture.
- For a crispy top, the optional baking step gives a traditional au gratin finish.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
