This quick and easy side dish is delicious enough for company but simple enough for a weeknight!  

These creamy, delicious Instant Pot Potates Au Gratin come together in a snap and are perfect for any occasion!  You’ll love serving them because they’re made with wholesome ingredients (nothing out of a can here) and you’ll love eating them because they’re just plain awesome.

If you’re ready to up your Instant Pot game, I’ve teamed up with some of my incredible blogging friends to bring you some amazing pressure cooker recipes that are perfect for Easter (or let’s be honest, any time of year!).  Warning: don’t look at the images until you are ready to make every. single. recipe.  Because you’ll want them allllll!

Instant Pot Potatoes Au Gratin

Ingredients:

• • 2 lbs russet or yukon gold potatoes
  • 1 tsp seasoning salt
  • ½ tsp freshly ground pepper
  • 2 Tbsp butter
  • 2 garlic cloves, minced
  • 2 Tbsp flour (see note)
  • ¾ cup milk
  • ¼ cup sour cream
  • 1 tsp onion powder
  • 1½ cups cheddar cheese, shredded, divided

Directions:

1. Peel potatoes and slice into ¼” rounds.  Use a mandoline slicer (like this one) to get them uniform, or pay attention to your thickness when you cut them.  If they are different thicknesses, they will not cook evenly.
2. In a medium saucepan, melt butter.  Add garlic and cook 30-60 seconds until fragrant (do not brown the garlic).  Whisk in the flour and cook for several minutes, stirring constantly.  Whisk in the milk and onion powder.  Sauce should be thick.  Remove from heat and mix in the sour cream and ½ cup of cheese.
3. In a springform pan or cake pan (see note) that will fit inside your pressure cooker, add one layer of potatoes and sprinkle with some of the salt and pepper.  Repeat until you have used half of the potatoes.  Top with half of the sauce, then sprinkle with ½ cup cheese.  Repeat with potatoes and sauce, reserving the final ½ cup of cheese.
4. Add one cup water to the pressure cooker and add trivet.  Carefully place the pan inside the pressure cooker.  Secure the lid.
5. Cook at high pressure for 25-28 minutes (go with 25 if your potatoes had a smaller circumference, 28 for larger), with a quick pressure release.
6. Remove potatoes from pressure cooker, top with remaining ½ cup cheese, and broil for 3 minutes.  OR if you prefer not to turn your oven on, leave potatoes in pressure cooker, sprinkle with cheese, and let sit in warm pressure cooker for about 5 minutes to melt the cheese.
7. Serve warm and enjoy with your favorite Easter dish!  Check out some mouthwatering options below ⬇︎⬇︎⬇︎

Notes:

• I use a gluten-free all-purpose flour blend
• I use a 7″ springform pan

Instant Pot Easter Recipes Blog Hop

As promised, here are the amazing recipes from some of my favorite blogging friends!

Tidbits-Marci Instant Pot White Chocolate Lemon Bar Cheesecake	Pressure Cooking Today Instant Pot Cheesy Hash Brown Casserole	Happy Healthy Mama Instant Pot French Toast Casserole
Oh, Sweet Basil Instant Pot Bluberry French Toast Bake	The Typical Mom Instant Pot Corn Casserole Recipe	Self Proclaimed Foodie Instant Pot Baked Potatoes
365 Days of Slow Cooking and Pressure Cooking Instant Pot Cheddar Bacon Mashed Potatoes	Crunchy Creamy Sweet Instant Pot Scalloped Potatoes	Instant Pot Eats Instant Pot Carrot Cake
Your Homebased Mom Instant Pot Scalloped Potatoes	Oh So Delicioso Instant Pot Ham with Homemade Glaze	Bite of Delight Instant Pot Potatoes Au Gratin
The Butter Half Instant Pot Creamy Chicken and Pasta	Paint the Kitchen Red Instant Pot Lamb Biryani