Ingredients
4
4 servings
- •2 pounds Yukon gold or red potato, cut into 1/4-inch slices
- •1 cup vegetable broth
- •0.5 teaspoon salt
- •2 cups shredded sharp Cheddar cheese, divided
- •3 tablespoons heavy cream
- •0.5 teaspoon garlic powder
- •0.25 teaspoon ground black pepper
- •0.25 teaspoon nutmeg
Instructions
- Combine potatoes, broth, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully transfer potatoes to a deep 8-inch square baking dish.
- Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Sauté function and cook until smooth and creamy, about 5 minutes.
- Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
- Broil in the preheated oven until cheese is golden, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 506
- Carbohydrate: 44g
- Fat: 27g
- Fiber: 4g
- Protein: 22g
- Sugar: 1g
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