Instant Pot Au Gratin Potatoes are a thinly sliced potato covered in a rich & creamy cheese sauce. Made in the Instant Pot, this side dish is done in about 15 minutes from start to finish!
Instant Pot Au Gratin Potatoes- Quick & Easy Side Dish
I’m going to be honest here, if it is just my little family at dinner (like most nights) side dishes usually fall to the wayside. Heck, these day’s we are lucky if I make something fresh for dinner instead of re heating leftovers of some recipe I had been testing earlier in the week!
In fact, remember those Instant Pot Grape Jelly Meatballs I shared a few weeks ago? Yeah.. Dan ate that appetizer for dinner. FOUR nights in a row. At least he liked them!?
If you are a side dish slacker like myself, well do I have good news for you!! Add these Au Gratin potatoes to the mix!
Super suuuuper easy. We are talking a little slicing and dumping. Honestly, peeling and slicing the potatoes is as hard as it gets.
Not to mention fast! The potatoes will cook in the Instant Pot for 0 minutes. Lightening speed!
You and your family will love this rich and creamy side dish as an addition to any meal!
How to make Au Gratin Potatoes in your Instant Pot
To make Au Gratin Potatoes in the Instant Pot, first you’ll need to peel and slice your potatoes.
Slice your potatoes thinly. You are aiming for somewhere in between 1/8″ and 1/4″ of an inch thick.
Next, into the Instant Pot goes chicken broth followed by the potatoes. Add minced onion, garlic, salt and pepper on top of that.
Cook on Manual HIGH for 0 minutes.
Cooking for 0 minutes explained: When cooking with the Instant Pot, it takes time for the pot to come to pressure (the pin will pop up). The cook time stated in any given recipe is just the time it is held at pressure.
If a recipe states to cook for 6 minutes, this means that the pot will be pressurized for 6 minutes.
When cooking for 0 minutes, this means that the pot will heat up in order to come to pressure and then it will beep indicating that the cook cycle has finished.
Release the pressure once the pot has beeped.
Now it is time to create that creamy sauce! I added a little evaporated milk to the broth but you could definitely substitute heavy cream if you’d rather.
Carefully stir the broth and potatoes until it is well combined.
Next you’ll add a total of 1 cup of cheese. This is where your creativity can really shine! I like to use half parmesan cheese and half cheddar. These are two that I always have on hand.
Previously, I have made the Au Gratin Potatoes using part Sharp White Cheddar cheese and completely loved the outcome! I think pepper jack would be a fun twist, too.
Pour the potatoes into an oven safe dish, sprinkle with a little extra cheese.
Broil the potatoes until the sauce is bubbling and the cheese is melty and browned.
The sauce will thicken more as it cools. The Au Gratin Potatoes are best if they rest for 10 minutes before serving.. but I’ll admit I totally ate half the pan standing over the sink immediately after these photos were taken.
Garnish with parsley, if desired. ?
YIELD: 4-6 SERVINGS
Instant Pot Au Gratin Potatoes
Ingredients
- 5 medium potatoes, peeled and thinly sliced
- 1 cup chicken broth
- 1/4 cup minced onion
- 1 tsp dried minced garlic (can substitute 4 fresh cloves)
- salt and pepper to taste
- 1/2 cup evaporated milk (can substitute heavy cream)
- 1 cup cheese (I like to use half parmesan, half cheddar) plus some for topping
Instructions
- Wash, peel and slice the potatoes. Slice the potatoes somewhere in between 1/8 and 1/4 of an inch thick.
- Add the chicken broth, sliced potatoes, onion, garlic, salt and pepper to the Instant Pot.
- Cook on Manual HIGH for 0 minutes. Quick release the pressure.
- Preheat the oven to BROIL
- Add the evaporated milk to the Instant Pot, stirring carefully.
- Sprinkle the cheese into the Instant Pot, stir until the cheese has melted into and thickened the sauce.
- Transfer potatoes and sauce into an oven safe dish
- Sprinkle additional cheese on top, if desired.
- Broil until the sauce is bubbling and the top is golden brown.
- Best if the potatoes cool for about 10 minutes before serving.
- Garnish with parsley, if desired.
Notes
Instant Pot Au Gratin Potatoes
Ingredients
- 5 medium potatoes peeled and thinly sliced
- 1 cup chicken broth
- 1/4 cup minced onion
- 1 tsp dried minced garlic can substitute 4 fresh cloves
- salt and pepper to taste
- 1/2 cup evaporated milk can substitute heavy cream
- 1 cup cheese I like to use half parmesan, half cheddar plus some for topping
Instructions
- Wash, peel and slice the potatoes. Slice the potatoes somewhere in between 1/8 and 1/4 of an inch thick.
- Add the chicken broth, sliced potatoes, onion, garlic, salt and pepper to the Instant Pot.
- Cook on Manual HIGH for 0 minutes. Quick release the pressure.
- Preheat the oven to BROIL
- Add the evaporated milk to the Instant Pot, stirring carefully.
- Sprinkle the cheese into the Instant Pot, stir until the cheese has melted into and thickened the sauce.
- Transfer potatoes and sauce into an oven safe dish
- Sprinkle additional cheese on top, if desired.
- Broil until the sauce is bubbling and the top is golden brown.
- Best if the potatoes cool for about 10 minutes before serving.
- Garnish with parsley, if desired.
Notes
Nutrition
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Elizabeth says
So good and easy to make. I noticed when I went to print the recipe, I could adjust the number of servings for the recipe. BRILLIANT!!! My husband and I are empty nesters and cooking for 2 instead of 5 is so hard! Thank you for making that easier for me, you are amazing Karli!!
Karli Bitner says
Oh, good!! I am so happy it was helpful for you! Thanks for the comment and stars, Elizabeth!
Shannon Dyer says
Made this tonight! Soooo much easier than the traditional way! Delicious!! Keeping for another day……soon I’m sure!
Karli Bitner says
Yay! I am so glad you enjoyed them, Shannon!
Tracy says
Can’t wait to try this! Looks fabulous!! Does it matter if you use shredded or grated Parmesan?
Karli Bitner says
The cheese is used to help thicken the sauce, so definitely use fresh parmesan that will melt into the sauce- not the powdered stuff. Hope you enjoy!!
Tracy Bruce says
Do you use grated or shredded Parmesan cheese?
Karli Bitner says
Shredded. 🙂
Pamela Myers says
I made these for dinner tonight and they’re amazing! Easy to make and mix together in the IP. Thank you for sharing this recipe, I’ll definitely being making this again.
Karli Bitner says
So happy to hear this, Pamela! 🙂
Leslie Bryant says
Super eady – very yummy. I added ham while cookingin IP. Little too much sauce, next time will drain half of broth before adding milk n cheese. Can always add later if needed. Tasted great O pressure cook time was perfect.
Karli Bitner says
I’m glad you enjoyed them, Leslie!! Thanks for your notes on the recipe. 🙂
Christi says
I have a combination Instant Pot/ air fryer. Can I make this a 1 dish meal and do the broiling in the air fryer? I just recently purchased it and haven’t got it all figured out yet.
Karli Bitner says
You should be able to!! I am not too familiar with the air fryer lid, but you should be able to crisp up the top using that!
Tera K says
My family loves this recipe versus the old way, and so do I! It saves me so much time. I add some ham to it while it’s cooking in the pressure cooker to make it a meal – their absolute favorite meal! Thanks so much for the recipe!
Dan Bitner says
Thank you Tera, I’m so glad that you like it. Keep on cooking!
Gayle says
I botched it. I watched a video of you making this and then I could not find it. I do not know what I did wrong but my pot would not come to pressure because I managed to burn the cheeses on the bottom. I was supposed to add the cheese before sealing, correct? Man, I really wanted this to work =/ lol
Karli Bitner says
Hi Gayle- you’ll add the cheese after everything has cooked. That will fix it for next time!
Janna says
My entire life I have tried and failed to make good au gratin potatoes! Under cooked or over cooked potatoes, lumpy cheese sauce and never very good. This recipe is AMAZING and comes out perfect every time. Cheesy, tender potatoes and so yummy!
Cooking with Karli says
YES, I’m so glad this worked for you. Great job and happy cooking Janna!
The Cat's Meow says
Delicious! I accidentally put the heavy cream (replacement for evaporated milk) into the IP with all the other ingredients, but realized my mistake before I turned the pot on. Called an IP friend, she suggested pouring out the liquid and adding back a fresh cup of broth (plus any dry ingredients that might have been lost). Worked!! Absolutely yummy!! I’ve never made scalloped potatoes *ever* from scratch and I’m so happy! I doubled the recipe in my 8-qt and saw your instructions (to another user) to double the ingredients and keep the same time. It was perfect. Only had grated Mexican cheese blend on hand — still yummers!
Christie says
Csn i use milk instead of heavy cream?
Karli Bitner says
You definitely can!
Katie C says
I made these last night. They were so very good! Family loved them, too! I used fresh garlic, and half parm/half cheddar. I cut the potatoes (russet) on my mandoline at pretty much exactly halfway between 1/8 and 1/4 inch thick. Cooked exactly as the recipe says, and they were a little less done than I would have liked. I will try cutting them thinner next time, or adding 2 minutes of cook time. Any thoughts on which to try first? This recipe was so good, and so easy, I want it to be perfect!
Karli Bitner says
Hi Katie! I would just cut them a little thinner next time. 🙂 I am glad you enjoyed them!
Steve says
This is not an instant pot recipe.
Karli Bitner says
It is made in the Instant Pot, and then finished in the oven, so I’d call it an Instant Pot recipe.
Jane Clarke says
Can you use any kind of potatoes or should they be russets? We enjoy gold, red and russet. Thanks Jane
Karli Bitner says
Any kind of potato should work!