"These potatoes au gratin made in an Instant Pot cuts the cooking time in half compared to the traditional version, but it doesn't skimp on flavor."



DIRECTIONS

  • In a large measuring cup, stir together the chicken broth, evaporated milk, heavy cream, garlic and onion until well combined.
  • Set a wire trivet in a 6-quart or larger Instant Pot and pour in the water.
  • Grease a 7-inch round casserole dish with cooking spray or butter. Layer the potatoes, both cheeses, and the milk mixture into the prepared baking dish, until all are used up. Cover loosely with foil and place in the Instant Pot. Lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 10 minutes and then do a quick release.
  • Carefully open the lid and remove the dish from the Instant Pot. Uncover and place under the broiler until the top is golden brown. This step is optional. Garnish with chives before serving.

    1⁄2cup chicken broth
  • 1⁄2cup evaporated milk
  • 1⁄4cup heavy cream
  • 1garlic clove, minced
  • 1⁄2yellow onion, diced
  • 1cup water
  • 3medium russet potatoes, peeled and very thinly sliced
  • 1cup shredded mozzarella cheese
  • 1⁄2cup grated parmesan cheese
  • 1tablespoon chives

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