Ingredients

The following ingredients have 5 Servings
  • 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)

Instruction

  • 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.