Effortless Elegance: Creamy Instant Pot Au Gratin Potatoes Recipe

Au gratin potatoes, with their layers of thinly sliced potatoes baked in a creamy, cheesy sauce, are a classic comfort food. While traditionally baked in the oven for a considerable amount of time, this Instant Pot au gratin potatoes recipe offers a significantly faster and equally delicious alternative. Perfect for busy weeknights or when oven space is at a premium, this method delivers tender, perfectly cooked potatoes enveloped in a rich, savory sauce. This recipe is a game-changer for potato lovers, transforming a traditionally lengthy dish into a quick and easy delight.

## Why Use the Instant Pot for Au Gratin Potatoes?

The Instant Pot offers several advantages when making au gratin potatoes:

* **Speed:** The Instant Pot cooks the potatoes much faster than baking in the oven. This reduces the overall cooking time significantly, making it an ideal option for weeknight meals.
* **Even Cooking:** The pressure cooking environment ensures that the potatoes cook evenly throughout, resulting in a uniformly tender texture.
* **Hands-Off Cooking:** Once the ingredients are in the Instant Pot, you can set it and forget it. No need to constantly monitor the dish as it cooks.
* **Flavor Infusion:** Pressure cooking helps to infuse the flavors of the sauce into the potatoes, creating a more intensely flavored dish.
* **Convenience:** The Instant Pot is a versatile appliance that can simplify your cooking process. This recipe eliminates the need to pre-cook the potatoes or babysit the oven.

## Ingredients You’ll Need

Before you begin, gather the following ingredients:

* **Potatoes:** 2.5 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick). Yukon Gold potatoes offer a slightly sweeter, creamier flavor, while Russet potatoes provide a starchier texture. Either will work well.
* **Butter:** 4 tablespoons unsalted butter, divided. Butter adds richness and helps create a smooth sauce.
* **Onion:** 1 medium yellow onion, finely chopped. Onion provides a savory base flavor to the sauce.
* **Garlic:** 2 cloves garlic, minced. Garlic adds a pungent aroma and flavor to the dish.
* **All-Purpose Flour:** 3 tablespoons. Flour acts as a thickening agent for the sauce.
* **Milk:** 2 cups whole milk. Whole milk creates a creamy and decadent sauce. You can substitute with 2% milk for a slightly lighter version.
* **Heavy Cream:** 1 cup heavy cream. Heavy cream adds richness and helps to create a velvety smooth texture.
* **Dijon Mustard:** 1 teaspoon. Dijon mustard adds a subtle tang and enhances the other flavors.
* **Nutmeg:** 1/4 teaspoon ground nutmeg. Nutmeg provides a warm, slightly sweet spice that complements the cheesy sauce.
* **Salt and Black Pepper:** To taste. Seasoning is crucial for bringing out the flavors of the dish.
* **Gruyere Cheese:** 1 1/2 cups shredded Gruyere cheese, divided. Gruyere cheese melts beautifully and has a nutty, slightly sweet flavor that pairs perfectly with potatoes. You can substitute with Swiss cheese or a combination of Gruyere and Parmesan.
* **Sharp Cheddar Cheese:** 1 cup shredded sharp cheddar cheese, divided. Sharp cheddar cheese adds a bold, tangy flavor to the cheese blend.
* **Fresh Thyme (Optional):** 1 tablespoon chopped fresh thyme. Fresh thyme adds an herbaceous aroma and flavor to the dish. It’s a great complement to the potatoes and cheese.
* **Chicken or Vegetable Broth:** 1 cup.

## Equipment

* Instant Pot (6-quart or larger)
* Mandoline or sharp knife for slicing potatoes
* Measuring cups and spoons
* Large bowl
* Whisk
* Cheese grater
* Oven-safe dish (optional, for broiling)

## Step-by-Step Instructions

Follow these detailed instructions to make perfect Instant Pot au gratin potatoes:

**1. Prepare the Potatoes:**

* Wash and peel the potatoes. Use a mandoline or a sharp knife to slice the potatoes into thin, even slices, about 1/8 inch thick. Consistent thickness ensures even cooking.
* Place the sliced potatoes in a large bowl filled with cold water. This helps to prevent them from oxidizing and turning brown and also removes excess starch, contributing to a creamier texture.

**2. Sauté the Aromatics:**

* Turn on your Instant Pot and select the ‘Sauté’ function. Adjust to ‘Normal’ or ‘Medium’ heat setting.
* Add 2 tablespoons of butter to the Instant Pot. Once melted, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

**3. Make the Cream Sauce:**

* Sprinkle the flour over the sautéed onion and garlic. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
* Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the mixture is smooth.
* Stir in the heavy cream, Dijon mustard, and nutmeg. Season with salt and black pepper to taste.
* Bring the sauce to a simmer, stirring constantly, until it begins to thicken slightly, about 2-3 minutes. Turn off the ‘Sauté’ function.

**4. Assemble the Au Gratin Potatoes:**

* Drain the sliced potatoes thoroughly and pat them dry with paper towels. Removing excess water is crucial for preventing a watery final product.
* Add half of the sliced potatoes to the Instant Pot, spreading them in an even layer.
* Sprinkle with half of the shredded Gruyere and half of the shredded cheddar cheese.
* Pour half of the cream sauce over the potatoes and cheese.
* Repeat the layers: add the remaining potatoes, cheese, and cream sauce, ensuring the top layer is covered with sauce and cheese.
* Dot the top with the remaining 2 tablespoons of butter, cut into small pieces.

**5. Pressure Cook the Potatoes:**

* Pour the chicken or vegetable broth into the Instant Pot. This will provide the necessary liquid for pressure cooking and prevent burning.
* Close the Instant Pot lid and seal the valve. Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode on high pressure for 12 minutes.
* Once the cooking time is complete, allow for a natural pressure release for 10 minutes. After 10 minutes, manually release any remaining pressure.

**6. Broil for a Golden Crust (Optional):**

* Carefully remove the Instant Pot insert. The potatoes should be tender and the sauce should be bubbly.
* If you desire a golden, bubbly crust, preheat your oven broiler.
* Transfer the au gratin potatoes to an oven-safe dish. Broil for 2-3 minutes, or until the top is golden brown and bubbly. Watch carefully to prevent burning.
* Alternatively, you can use a kitchen torch to brown the top of the potatoes.

**7. Rest and Serve:**

* Let the au gratin potatoes rest for at least 10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.
* Garnish with fresh thyme, if desired.
* Serve hot and enjoy!

## Tips for Success

* **Slice the Potatoes Evenly:** Consistent potato thickness is key to even cooking. Use a mandoline or a sharp knife to ensure uniform slices.
* **Don’t Overcook the Potatoes:** Overcooked potatoes can become mushy. The pressure cooking time may vary slightly depending on your Instant Pot model and the thickness of your potato slices. Check for tenderness after the natural pressure release.
* **Adjust the Cheese:** Feel free to experiment with different types of cheese. Gruyere and sharp cheddar are a classic combination, but you can also use Swiss, Parmesan, or Monterey Jack.
* **Make it Vegetarian:** Use vegetable broth instead of chicken broth to make this dish vegetarian.
* **Add-Ins:** Enhance the flavor of your au gratin potatoes with add-ins such as ham, bacon, or caramelized onions.
* **Deglaze the Pot:** When making the cheese sauce, ensure to properly deglaze the pot by scraping any browned bits stuck to the bottom of the pot. This will prevent the ‘Burn’ error.
* **Preventing Burn Error:** Ensure there is sufficient liquid in the instant pot. The broth is crucial to prevent the burn error. Also ensure no food particles are stuck to the bottom of the pot before pressure cooking.

## Variations and Add-Ins

* **Ham and Gruyere:** Add diced cooked ham for a heartier dish.
* **Bacon and Cheddar:** Incorporate cooked and crumbled bacon for a smoky flavor.
* **Caramelized Onion:** Sauté thinly sliced onions until caramelized and add them to the potato layers for a sweet and savory twist.
* **Jalapeño Cheddar:** Use jalapeño cheddar cheese for a spicy kick.
* **Spinach and Artichoke:** Add chopped spinach and artichoke hearts for a vegetable-packed version.
* **Mushroom and Swiss:** Sauté sliced mushrooms and add them with Swiss cheese for an earthy flavor.

## Serving Suggestions

Instant Pot au gratin potatoes are a versatile side dish that pairs well with a variety of main courses, including:

* **Roasted Chicken:** A classic combination that is perfect for a Sunday dinner.
* **Grilled Steak:** The creamy potatoes complement the richness of the steak.
* **Pork Tenderloin:** A simple and elegant pairing.
* **Baked Salmon:** The potatoes provide a comforting contrast to the flaky fish.
* **Vegetarian Entrees:** Serve alongside lentil loaf, stuffed bell peppers, or other vegetarian dishes.

## Make-Ahead Instructions

You can prepare the au gratin potatoes ahead of time by assembling the layers and storing them in the refrigerator until you are ready to cook. Add the broth just before pressure cooking.

## Storage and Reheating

* **Storage:** Store leftover au gratin potatoes in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the potatoes in the oven at 350°F (175°C) until warmed through, or in the microwave in short intervals. You may need to add a splash of milk or cream to prevent them from drying out.

## Nutritional Information (Approximate)

* Calories: 350-400 per serving
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 80-100mg
* Sodium: 400-500mg
* Carbohydrates: 30-35g
* Fiber: 3-4g
* Protein: 10-12g

(Note: Nutritional information may vary based on specific ingredients and serving sizes.)

## Troubleshooting

* **Potatoes are not cooked through:** Ensure the potato slices are thin and evenly sized. If the potatoes are still not tender after the pressure cooking time, you can add a few more minutes of cooking time.
* **Sauce is too thin:** If the sauce is not thick enough after pressure cooking, you can turn on the ‘Sauté’ function and simmer for a few minutes until it thickens.
* **Burn error:** Ensure there is enough liquid in the Instant Pot and that there are no food particles stuck to the bottom of the pot. Deglaze the pot properly after sautéing the onions and garlic.
* **Potatoes are mushy:** Avoid overcooking the potatoes. Reduce the pressure cooking time slightly if necessary.

## Instant Pot Au Gratin Potatoes Recipe Card

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 2.5 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
* 4 tablespoons unsalted butter, divided
* 1 medium yellow onion, finely chopped
* 2 cloves garlic, minced
* 3 tablespoons all-purpose flour
* 2 cups whole milk
* 1 cup heavy cream
* 1 teaspoon Dijon mustard
* 1/4 teaspoon ground nutmeg
* Salt and black pepper, to taste
* 1 1/2 cups shredded Gruyere cheese, divided
* 1 cup shredded sharp cheddar cheese, divided
* 1 tablespoon chopped fresh thyme (optional)
* 1 cup chicken or vegetable broth

**Equipment:**

* Instant Pot (6-quart or larger)
* Mandoline or sharp knife
* Measuring cups and spoons
* Large bowl
* Whisk
* Cheese grater
* Oven-safe dish (optional)

**Instructions:**

1. **Prepare the Potatoes:** Slice the potatoes thinly and place them in a bowl of cold water.
2. **Sauté Aromatics:** In the Instant Pot, melt 2 tablespoons of butter. Add onion and cook until softened. Add garlic and cook until fragrant.
3. **Make Cream Sauce:** Sprinkle flour over onion and garlic. Cook for 1-2 minutes. Gradually whisk in milk and heavy cream. Add Dijon mustard, nutmeg, salt, and pepper. Simmer until slightly thickened.
4. **Assemble Au Gratin:** Drain potatoes. Layer half of the potatoes, Gruyere, cheddar, and sauce in the Instant Pot. Repeat layers, topping with remaining butter.
5. **Pressure Cook:** Pour broth into the Instant Pot. Close the lid and cook on high pressure for 12 minutes, followed by a 10-minute natural pressure release.
6. **Broil (Optional):** Transfer to an oven-safe dish. Broil until golden brown.
7. **Rest and Serve:** Let rest for 10 minutes. Garnish with thyme and serve.

Enjoy your delicious and easy Instant Pot au gratin potatoes! This recipe is a testament to how modern kitchen appliances can simplify classic dishes without compromising on flavor. The Instant Pot offers a quicker, more convenient method for achieving perfectly cooked, creamy, and cheesy au gratin potatoes that are sure to impress your family and friends. Whether you’re looking for a comforting side dish for a weeknight meal or a show-stopping addition to a holiday feast, this recipe is a winner. So, grab your Instant Pot and get ready to elevate your potato game!