This recipe is a crowd pleaser in our family, hopefully they will be in yours too. These potatoes are creamy and delicious. This recipe makes about 6-8 servings.
- 3 lbs. russet or yukon gold potatoes (peeled and cut)
- 1 cup chicken broth (can use a bullion cube and 1 cup hot water)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1 tsp garlic powder
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese (divided)
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Peel and cut your potatoes into 1/4 inch slices and place into the instant pot.
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Add your chicken broth, salt, pepper, oregano and garlic powder. Stir to combine.
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Close the instant pot lid. Put the valve to seal and cook on High Pressure for 1 minute.
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Follow with a 3 minute Natural Pressure Release (NPR).
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After the NPR do a manual release.
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Preheat your oven to 375 degrees.
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Grease a baking dish and transfer your potatoes to the baking dish and set aside.
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Hit the cancel button on the instant pot and then hit saute and wait until it gets hot.
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Add your heavy cream and let it simmer slightly, then turn off the instant pot.
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Add 1 cup of shredded cheese and stir until melted. Keep an eye on this to make sure it doesn't stick or burn.
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Pour the sauce over the potatoes and stir. Flatten into a single layer and top with the remaining cup of cheese.
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Bake for 15 minutes or until the top is bubbly.