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.
Peel and cut your potatoes into 1/4 inch slices and place into the instant pot.
Add your chicken broth, salt, pepper, oregano and garlic powder. Stir to combine.
Close the instant pot lid. Put the valve to seal and cook on High Pressure for 1 minute.
Follow with a 3 minute Natural Pressure Release (NPR).
After the NPR do a manual release.
Preheat your oven to 375 degrees.
Grease a baking dish and transfer your potatoes to the baking dish and set aside.
Hit the cancel button on the instant pot and then hit saute and wait until it gets hot.
Add your heavy cream and let it simmer slightly, then turn off the instant pot.
Add 1 cup of shredded cheese and stir until melted. Keep an eye on this to make sure it doesn't stick or burn.
Pour the sauce over the potatoes and stir. Flatten into a single layer and top with the remaining cup of cheese.
Bake for 15 minutes or until the top is bubbly.