You’ve heard of the Instant Pot right? If not, I cannot recommend looking into purchasing one enough. This sweet kitchen appliance has been a lifesaver more times than I can count. It cuts cooking time down to mere minutes and for the most part, it makes your recipes into one-pot meals. Less mess and less time? That is dreamy to me…
You know what else is dreamy? Having an in-real-life best friend (Emily) who is the most AMAZINGLY talented chef. You know what else is dreamier? The fact that Emily is an Instant Pot ninja. Seriously. Her ability to create fancy sounding, beautiful recipes that are drool-worthy, whole foods based, gluten free, AFFORDABLE, and family friendly just blows my mind.
When Emily told me that she was writing an Instant Pot cookbook I died and went to heaven.
I then immediately stopped trying to come up with my own Instant Pot recipes because not only did I know that Emily was going to knock it out of the park with her creation but also because I truly do not enjoy coming up with Instant Pot recipes from scratch. (That’s my dirty little secret exposed).
When The Art Of Great Cooking With Your Instant Pot came out I set right to work making ALL THE RECIPES.
Ok, not all…but after having the cookbook for less than a month I have cooked my way through a dozen recipes. They are stellar. Better than I could have imagined. Sigh…to have Emily’s talent. 🙂
Today, Emily is letting me share one of my favorite side dish recipes.
This recipe is basically Instant Pot Potatoes au Gratin, a dish I was too intimidated to try to figure out on my own.
There’s nothing like a beautiful meal of layered potatoes with lots of nutty gruyère and aged cheddar, studded with green onions and bits of salty ham with a garlicky cream sauce. Notice how I said meal? That’s because this side dish easily morphs into a full blown meal. It is hearty and very nutritious!
The Instant Pot makes cooking Potatoes au Gratin so easy. While I love eating Potatoes au Gratin, I wasn’t a fan of making it. But really, I have no excuse not to now.
Be sure to grab a copy of Emily’s cookbook, The Art Of Great Cooking With Your Instant Pot. Believe you me, you won’t know how you lived without it.
And now – the recipe!
- 2 tbsp (29 g) grass-fed butter or ghee, plus some butter for greasing dish
- 1 shallot, diced
- 4 fresh garlic cloves, grated or finely minced
- 1 tsp sea salt
- 2 cups (473 ml) cream
- 3 russet potatoes, peeled and sliced 1/8" (3 mm) thick
- 2 green onions, diced
- 6 oz (170 g) sliced ham, diced
- 1 cup (120 g) shredded gruyère
- ½ cup (60 g) shredded aged or sharp cheddar cheese
- ¼ cup (45 g) shredded parmigiano reggiano cheese
- 1 cup (237 ml) water
1. In a saucepan over medium heat, add the butter, shallot, garlic and sea salt, sautéing for 5 minutes. Add the cream and bring to a simmer for 2 minutes, then remove from heat.
2. With butter, grease a 1½-quart (1.5-L) casserole dish (I use one with a glass lid) that fits inside the Instant Pot. Layer the potatoes, green onions, ham and cheeses (reserving ¼ cup [28 g] cheese mixture for the top) repeating until finished, making sure to leave at least 1" (2.5 cm) space at the top of the casserole dish. Pour the onion-cream sauce over the top of the layered potatoes. Place the glass lid on top of the casserole dish. Place the Instant Pot trivet inside the Instant Pot. Pour 1 cup (237 ml) of water into the Instant Pot. Carefully add the covered casserole dish to the Instant Pot on top of the trivet. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Manual” setting and increase the time with the “+” button until you reach 40 minutes.
3. When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
4. Carefully remove the casserole dish from the Instant Pot and remove the lid. Next, add the reserved cheese to the top of the gratin and either place the casserole dish back in the Instant Pot for about 3 minutes to melt the cheese or place under a preheated broiler for 3 to 5 minutes until the cheese is bubbly and golden brown.
5. Serve hot.
For a vibrant topping, garnish with fresh chopped chives.
If you don’t have a lid for your dish or bowl, you can place a piece of parchment paper over the top, then cover it securely with foil.
Recipe reprinted with permission from The Art of Great Cooking with Your Instant Pot by Emily Sunwell-Vidaurri, Page Street Publishing Co. 2017. Photo Credit: Emily Sunwell-Vidaurri