Ingredients
The following ingredients have 6 Servings
- 1 1/2 lbs russet potatoes (washed and peeled, sliced thin with a mandolin slicer)
- 1 cup heavy whipping cream
- 1/2 cup milk
- 1/2 cup chicken stock
- 1/2 Tbs minced garlic
- 2 Tbs all-purpose flour
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1 Tbs brown mustard
- 1 cup grated mozzarella cheese or gruyere cheese
- 1/2 cup grated parmesan cheese
- 1 cup grated cheddar cheese
- Fresh Parsley
Instruction
- Thinly slice the potatoes using a mandoline slicer. Slice thin.
- In a medium bowl whisk together heavy cream, milk, chicken stock, garlic, flour, salt, black pepper, mustard and cayenne. Taste, and adjust taste to preference.
- In another bowl, mix the three cheeses together, and set aside.
- Spray a round cake pan that can easily fit inside your pressure cooker with non-stick cooking spray. For the 8 qt instant pot an 8 inch round with 2 inch sides should work. If using a smaller pressure cooker, use a 6-7 inch round with 3 inch sides.
- Layer half of the potatoes into the round pan, followed by half of the cheese.
- Pour half of the liquid over the top.
- Add the remaining potatoes, and remaining liquid. But reserve cheese for after cooking time is up.
- Pour 2 cups of water into the liner of your pressure cooker and place the trivet in the bottom, with the handles up.
- Carefully place your round cake pan full of potatoes into the pan on top of the trivet.
- Place the lid on your pot, and lock into place. Set the valve to sealing.
- Cook on HIGH pressure for 35 minutes, followed by a QUICK RELEASE of the pressure.
- Preheat oven to broil on high.
- Carefully pull the round cake pan out by the trivet handles, and put on a baking sheet.
- Top with the remaining cheese and place under the broiler in your oven until cheese is bubbly and starting to brown, approximately 3 minutes.
- Let the potatoes rest for about 5 minutes to give sauce a chance to thicken, and top with fresh parsley garnish if desired, and serve.
