Need a great recipe for dinner or Thanksgiving? How about super easy and delicious Cheesy Au Gratin Potatoes cooked with the assistance of a pressure cooker?
I’m not going to lie… this is not the healthiest recipe in the whole wide world. But what did you expect with the title “Cheesy Au Gratin Potatoes???” This is one of those down-home-splurge-and-enjoy-every-bite kinda recipes. It’s okay, just enjoy it. But maybe don’t eat it every day or you’ll likely gain 100 pounds! 🙂
Coming up on the holidays, I think many of us are searching our archives and online trying to find the perfect potato recipe to complement our turkeys, hams and roasts. For me, I’m always looking for recipes that are not only delicious but also super easy to prepare. Enter the Instant Pot! Or in our world, the Power Pressure Cooker XL. Our pressure cooker was a new addition to our household this year, and I have to say… since Tom gave me my Ninja Mega System set for Christmas a few years ago, I have not been more in love with a new kitchen gadget! This bad boy is taking simplifying cooking to a whole new level. I found and adapted this recipe from www.pressurecookingtoday.com– thanks for the inspiration!
I have found that most recipes I’ve come across for pressure cooking are written specifically for the Instant Pot, which has slightly different buttons and settings than my Pressure Cooker XL. Doing a little bit of googling has helped me figure out how to adapt the recipes to my machine, so I will try to include instructions for both machines in my recipes going forward to take the trial and error out of the process for you guys.
Happy Instant Pot-ing folks, and from the Small Scale Life Homestead, Happy Thanksgiving! Here’s wishing you an abundance of opportunities to make beautiful memories with your family and friends this holiday season.
Pressure Cooker Cheesy Au Gratin Potatoes
- 2 tbsp butter
- 1/2 cup chopped onion
- 1 cup chicken broth
- 6 medium potatoes peeled and sliced 1/8″ thick
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 3 tbsp melted butter
- 1 cup panko bread crumbs
- Add 2 Tbsp butter to the Instant Pot and set to the “Saute” setting (for Pressure Cooker, select any of the preset buttons with the lid off). Once melted, add the onions and cook until tender and transparent, stirring occasionally – approximately 5 minutes. Add the chicken broth, salt and pepper, then stir.
- Insert your steamer basket or tray into the pot and add the sliced potatoes. Lock the lid in place, select High Pressure for the Instant Pot (for Pressure Cooker, select Beans/Lentils setting) and set time for 5 minutes.
- Meanwhile, set your oven to broil, then grease a 9×13 oven safe dish (I used cooking spray). In a small bowl, mix the panko bread crumbs with the 3 Tbsp melted butter and set aside.
- When your timer beeps on the IP or PPXL, turn it off and do a quick pressure release. Carefully remove the steamer basket (or if you have a steamer tray, remove the entire inner pot and then carefully remove the tray from the pot without dumping out the liquid in the bottom of the pot) then dump the potatoes into your prepared 9×13 dish.
- Stir the sour cream and shredded cheese into the remaining liquid and onions in the pot, then pour over the potatoes. Gently mix the sauce with the potatoes, being careful not to stir too hard or you will have mashed potatoes! Using two forks to stir works great. Sprinkle the panko topping mix over the potatoes and broil for approx 5 minutes or until golden brown. NOTE: be sure to keep a close eye on them as every oven is different and you don’t want them to burn! Allow to sit for a few minutes before serving.