Who wants a cheesy potato au gratin dish that can be made in 30 minutes or less? You do! And you can have one with this recipe for pressure cooker cheesy potatoes that are delicious from the bottom to the delectable crispy crumbs on top.
Putting the potatoes in the pressure cooker
The speedy cooking of a pressure cooker — especially electric versions like the Instant Pot, Power Pressure Cooker XL and Crock-Pot Express — and the quick browning action of the broiler make this holiday side dish a win-win for saving time and creating an amazing dish.
Adding the smooth and savory cheese blend
If you have an Instant Pot or another pressure cooker, ’tis the season to put it to use! The thinly sliced potatoes and delectable cheese sauce are quickly and easily made right in the cooker.
Once they’re cooked, all you have to do is transfer them to a casserole dish, sprinkle with the crunchy panko topping and finish them under the broiler. More: Thyme mashed potatoes with mascarpone cheese
Cook’s note: For a tasty change, substitute the sweet potato for a white potato, and the Monterey Jack cheese for cheddar. Really, you can’t go wrong with any combination of potatoes and cheese!
Courses Sides
3 tablespoons butter1 medium yellow onion, chopped1 cup chicken broth6 medium-sized white baking potatoes, peeled and sliced 1/8 inch thick1/2 cup half-and-half1-1/2 cups sharp cheddar cheese, shredded
Topping:
3 tablespoons butter, melted1 cup panko bread crumbs1/4 cup parsley, minced
Crispy breadcrumb topping:
