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Instant Pot Dad’s Creamy Cheesy Au Gratin Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 105 reviews
  • Author: Hannah
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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