Ingredients

The following ingredients have 6 Servings
  • 3 pounds white potatoes (peeled and sliced into 1/4 inch rondelles)
  • 1 cup chicken broth (or veggie broth for a vegetarian version)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon oregano
  • 1 teaspoon garlic powder
  • 4 cloves garlic (minced)
  • 1 cup heavy cream
  • 2 cups yellow cheddar cheese (shredded and divided)

Instruction

  • Add sliced potatoes to the Instant Pot.
  • Add broth, salt, pepper, oregano, and garlic powder, stir to combine.
  • Close the lid, point valve to sealed and cook on High Pressure for 1 minute, followed by a 3 mins NPR and after that release manually the remaining pressure.
  • Preheat oven to 375 degrees F.
  • Gently transfer the potatoes from the IP to a pie baking dish and set aside.
  • Turn the Saute mode on, and add the garlic to the leftover liquid in the pot. Stir and cook for 30 seconds.
  • Add cream and let it slightly simmer. Turn off IP and add 1 cup of shredded cheese, stir until fully melted and smooth.
  • Pour the cheese sauce over the potatoes, toss to distribute and sprinkle on top the remaining 1 cup of shredded cheese.
  • Bake for 15 minutes, or until the mixture is bubbly. Broil for a few minutes to brown the top.