Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe

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!

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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.

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

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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