These Instant Pot au gratin potatoes are easy to prepare, quick to make, and completely cheesy and delicious! Thinly sliced potatoes are layered with melted cheese and seasoning for a truly mouthwatering side dish. This tasty comfort food is sure to be a hit with your whole family!
Easy Cheesy Pressure Cooker Au Gratin Potatoes Recipe
I feel like the possibilities are endless when it comes to all of the delicious recipes I can prepare in my Instant Pot. These Instant Pot au gratin potatoes are just another tasty recipe that is also incredibly convenient and easy!
This dish is creamy, rich, and wonderfully cheesy. Not to mention, it pairs great with everything and is a total crowd-pleaser!
Jump to:
🥘 Instant Pot Au Gratin Potatoes Ingredients
These common ingredients can be found in any typical grocery store if you don't already have them on hand. I like to use Russet potatoes, but Yukon golds would be another great option!
- Potatoes - 2 pounds of russet potatoes. You can peel them or leave the skin on, it is completely up to you!
- Chicken Broth - 1 cup of chicken broth.
- Onion - ¼ cup of either yellow or white onion that has been diced.
- Garlic Powder - ½ teaspoon of garlic powder.
- Paprika - ½ teaspoon of paprika.
- Salt - ½ teaspoon of salt.
- Pepper - ¼ teaspoon of ground black pepper.
- Evaporated Milk - ½ cup of evaporated milk. Or, you can use heavy cream if preferred.
- Cheddar - 1 cup of freshly grated cheddar cheese.
- Monterey Jack - ½ cup of freshly grated Monterey Jack cheese.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🍴 Equipment Needed To Make Au Gratin Potatoes
There are a few different pieces of equipment you'll need for preparing this dish. First of all, you'll want to have a mandolin to slice your potatoes. Of course, you could slice them by hand but it is much more work!
Obviously, you will also need your Instant Pot to cook your potatoes. Finally, grab a baking dish so that you can broil the potatoes to make them wonderfully bubbly and brown on top!
🔪 How To Make Instant Pot Au Gratin Potatoes
Nothing is difficult when it comes to using your Instant Pot! The hardest part is just slicing the potatoes!
Once you're done, you'll have 6 delicious servings of au gratin potatoes!
- Slice potatoes. If you want to peel your potatoes, do that first. Then, using a mandolin, slice your 2 pounds of russet potatoes into ¼-inch thick slices. Rinse the potatoes under cold water to remove any extra starch.
- Add to the pressure cooker. Layer your potato slices into the bottom of your Instant pot and then add in the 1 cup of chicken broth, ¼ cup of diced onion, and seasonings (½ teaspoon each of garlic powder, paprika, and salt, and ¼ teaspoon of pepper). Gently fold to combine.
- Cook. Lock the lid and set the valve to 'seal'. Set the Instant Pot to manually pressure cook for 1 minute. Remember that the pressure cooker will take about 10 minutes to come up to pressure before it starts the timer.
- Quick Release. Once the cooking time has been completed, carefully turn the valve to 'vent' to perform a quick release. Be very careful as hot steam will shoot out of the vent! Allow the Instant Pot to release all pressure before unlocking and opening the lid.
- Melt the cheese. Next, add in ½ cup of evaporated milk (or heavy cream), 1 cup of cheddar cheese, and ½ cup of Monterey jack cheese. Gently stir the potatoes until all of the cheese has completely melted.
- Place in a baking dish. Transfer your potatoes to a baking dish and set your oven's broiler to the lowest setting (if available).
- Broil. Broil the potatoes on the lower rack of your oven until the top has begun to brown and is bubbling. Don't take your eyes off of the potatoes as they can quickly burn when under the broiler!
- Rest and serve. Remove the potatoes from the oven and allow them to rest for 10 minutes in order to thicken up before serving.
Serve your potatoes with some grilled lamb shanks or bag roasted chicken for a wonderful dinner! Your entire family will love it! Enjoy!
💭 Tips & Notes
- You can make this recipe with either peeled or unpeeled potatoes. I left the peel on mine, but feel free to peel them if you like!
- Instead of 1 cup of cheddar and ½ cup of Monterey jack, you can use 1½ cups of cheddar, Colby, Colby jack, or even a combination with Gouda or Gruyere!
- ½ cup of evaporated milk or heavy cream is equivalent to 4 ounces.
- There are 4 ounces of cheese per cup. 1½ cups of cheese are equivalent to ⅓ pound.
- While you are only setting the Instant Pot to cook for 1 minute, the actual time will vary as it could take about 10 minutes for it to come up to pressure.
🥡 Storing & Reheating
This dish makes some tasty leftovers! Keep any leftovers in the refrigerator in an airtight container for up to 4 days.
Reheating Instant Pot Au Gratin Potatoes
Reheat your potatoes in the oven or in the microwave, depending on your preference.
❓ FAQ
These two recipes are similar and many people use the terms interchangeably. However, the main difference is cheese! Scalloped potatoes are typically baked in a simple creamy sauce while au gratin potatoes feature melted cheese!
Personally, I like using Russet potatoes the best. However, you can use any of your favorite high-starch potato varieties! Yukon Golds would be another great option.
You sure can! Simply make the dish as directed up until the point of broiling it. Cover the baking dish and store it in the fridge. Once you are ready to finish your potatoes, broil them in the oven as directed and enjoy!
🥔 Easy Potato Recipes
- Yellow Mashed Potatoes - Using yellow potatoes makes this side dish extra creamy!
- Ranch Roasted Potatoes - The ranch mix makes a wonderful seasoning for these crispy potatoes!
- Onion Soup Mix Roasted Potatoes - You can use homemade or pre-bought onion soup mix for this easy recipe!
- Roasted Potatoes & Onions - Potatoes and onions are a fantastic combination that pairs well with many different entrees!
- Cracker Barrel Hashbrown Casserole - This delicious casserole tastes even better than the restaurant variety!
- Curry Roasted Potatoes - If you are looking for some extra flavor, try out these curry-roasted potatoes!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Instant Pot Au Gratin Potatoes
Ingredients
- 2 lbs russet potatoes
- 1 cup chicken broth
- ¼ cup yellow onion (diced, or white onion)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup evaporated milk (or heavy cream)
- 1 cup cheddar cheese (shredded - *see note)
- ½ cup Monterey jack cheese (shredded)
Instructions
- Using a mandolin, slice your russet potatoes into ¼-inch thick slices. Rinse the potatoes under cold water to remove any extra starch.2 lbs russet potatoes
- Layer your potato slices into the bottom of your Instant pot and then add in the chicken broth, onion, and seasonings (garlic powder, paprika, salt, and pepper). Gently fold to combine.1 cup chicken broth, ¼ cup yellow onion, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Lock the lid and set the valve to 'seal'. Set the Instant Pot to manually pressure cook for 1 minute (*see note).
- Once the cooking time has been completed, carefully turn the valve to 'vent' to perform a quick release. Allow the Instant Pot to release all pressure before unlocking and opening the lid.
- Next, add in the evaporated milk (or heavy cream), cheddar cheese, and Monterey jack cheese. Gently stir the potatoes until all of the cheese has completely melted.½ cup evaporated milk, 1 cup cheddar cheese, ½ cup Monterey jack cheese
- Transfer your potatoes to a baking dish and set your oven's broiler to the lowest setting (if available).
- Broil the potatoes on the lower rack of your oven until the top has begun to brown and is bubbling.
- Remove the potatoes from the oven and allow them to rest for 10 minutes in order to thicken up before serving.
Equipment You May Need
Notes
- You can make this recipe with either peeled or unpeeled potatoes. I left the peel on mine, but feel free to peel them if you like!
- Instead of 1 cup of cheddar and ½ cup of Monterey jack, you can use 1½ cups of cheddar, Colby, Colby jack, or even a combination with Gouda or Gruyere!
- ½ cup of evaporated milk or heavy cream is equivalent to 4 ounces.
- There are 4 ounces of cheese per cup. 1½ cups of cheese are equivalent to ⅓ pound.
- While you are only setting the Instant Pot to cook for 1 minute, the actual time will vary as it could take about 10 minutes for it to come up to pressure.
- To store: Keep any leftovers in the refrigerator in an airtight container for up to 4 days.
- To reheat: Reheat your potatoes in the oven or in the microwave.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Kelly says
This is my favorite method for making au gratin potatoes, thanks so much!
Patricia Donitzen says
Good recipe and easy to make.