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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Timaree says
Are the potatoes completely cooked at the end of the time in the Instant Pot or does the oven finish them? I’m looking at skipping the browning in the oven part.
karlibitner says
You’d be totally fine to skip the browning part! The Instant Pot cooks them. ??
Carrie says
Can I use milk instead of evaporated or heavy cream?
karlibitner says
You definitely could- it just wouldn’t be as creamy. 😊
Ashleigh says
I had the wonderful idea to make au gratin potatoes for the first time last week. Imagine my surprise when I googled and every recipe called for 1.5-2 hours cook time!! I was so sad because I did not have that kind of time on a weeknight for a dinner side. Then it hit me- INSTANT POT. I came across this recipe and started making it immediately. Less than 30 min later I had AMAZING au gratin potatoes on the table. I will NEVER waste 2 hours of my time making oven au gratin potatoes. Thank you so much for this recipe!! I didn’t change anything other than I cooked for 1 min because my pressure cooker wouldn’t let me set 0 min. I cannot wait to make these again!
karlibitner says
I am SO glad you found me & this recipe!! Thanks for this awesome comment, Ashleigh!
Zena says
What would I do differently if I wanted to make this in the crockpot? Have you ever tried this?
karlibitner says
Hi Zena- I haven’t ever tried this in the crockpot. If you do give it a whirl, let me know how it goes!
GL says
I always substitute heavy cream with cream of mushroom soup and it works great! Especially for instant pot recipes or when you just need some cream.
Dawn Anderson says
Hi there,
I used heavy cream instead of evap milk. Substituted green onions for minced onions. Added 1/2 tsp nutmeg to sauce. Added extra cheese on top and sliced green onions on top layer for broil.
Karli Bitner says
Sounds like great substitutions/additions!!
Katarina says
Looks very good!!
When The cheese and milk get in the instant pot, did you have saute on?
I shall try this tomorow
Best regard
Katarina from Sweden 👍
Karli Bitner says
Hi Katarina- The pot should be hot enough to melt the cheese but you can put it onto sauté if needed. Enjoy!
Verna says
We had this for dinner last night, and it was SO GOOD! Thanks for an easy, amazing recipe!
Karli Bitner says
I am so glad, Verna! Thanks for taking the time to comment!
Mary says
Can’t wait to try this since I just got an InstantPot! We love au gratin and scalloped potatoes — sometimes it’s the main dish instead of a side dish. 🙂 I like to add bacon bits (real ones only, not the fake ones).
Karli Bitner says
That sounds so good, Mary!! I’ll have to make some again soon with BACON! (bacon makes everything better, right?)
Darlene says
These were really good and my husband loved them. The potatoes were definitely done but is there a way to keep them from turning into mashed potatoes?
Karli Bitner says
Hi Darlene- next time, I would slice the potatoes a bit thicker. This will help keep them from getting overcooked. I hope this helps!
Sandi Flowers says
I made these tonight, followed the recipe exactly, except I didn’t mix them because they were falling apart. The potatoes burned in the pot and I couldn’t stir them unless I wanted mashed potatoes. I just mixed the evaporated milk and cheese together then broiled. I want to try them again, but how do I avoid burning them?
Karli Bitner says
Hi Sandi- it sounds like your potatoes may have been cut too thin. Next time slice them a little thicker and give that a try.
Melissa says
These were sooo Fantastic! They came out perfect! I have a mandolin slicer so even that part took no time at all! Love this recipe! Made it for Christmas dinner and it was a Huge hit!! Thank you!
Karli Bitner says
I’m so glad you enjoyed them!! Thanks for the comment!
Judy says
Mine turned out really runny so I have them in the oven hoping to thicken the sauce up.
Any ideas of what I could do different?
Karli Bitner says
Hi Judy- The cheese added should have thickened the sauce quite a bit. If it isn’t as thick as you’d like you could always add a little cornstarch and water slurry.
Kari says
Im new to the Instapot thing. I did these last night and it was AWESOME? how do I double this?
Karli Bitner says
I am so glad you enjoyed this recipe!! You’ll just double all of the ingredients, keep the cook time the same. 🙂