Garlic Potato Gratin with Your Pressure Cooker
This garlic potato gratin is layered with Yukon golds, roasted garlic, cream, and tangy cheeses for pure comfort. Perfectly tender thanks to the pressure cooker, it's a rich, melt-in-your-mouth side dish you'll crave again and again.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 lb Yukon gold potatoes about 9-12 medium-sized
- 1 Garlic head large, roasted
- 1 cup Whole milk
- ¼ cup Heavy cream
- 6 oz Cream cheese
- ¼ teaspoon Nutmeg
- ¼ teaspoon Smoked paprika
- ½ teaspoon Dried parsley
- ½ teaspoon Onion powder
- 2 cups Gruyere cheese grated
- ½ cup Parmigiano Reggiano plus extra for topping
- 1 teaspoon Butter
- Fresh chives to taste, for garnish
- Salt and pepper to taste
Instructions
Instructions
- Preheat oven to 375°F. Slice the top off the garlic head, wrap in foil, and roast for 30 minutes until soft and fragrant.
- Peel and thinly slice Yukon gold potatoes to about ⅛ inch thickness.
- In a saucepan, heat milk, cream, cream cheese, nutmeg, smoked paprika, dried parsley, and onion powder over medium heat until smooth.
- Add roasted garlic cloves to the cream sauce and stir well.
- Grease a 9x13 inch baking dish. Layer half of the sliced potatoes, pour half the cream sauce, sprinkle 1 cup of grated Gruyere.
- Repeat layering with the remaining potatoes, cream sauce, and cheese.
- Cover the dish with foil, bake for 25 minutes. Uncover and bake for an additional 20-25 minutes until golden and bubbly.
- Let gratin rest for 10 minutes before serving.
- Top with fresh chives, black pepper, and extra parmigiano before serving.
Notes
Let cool completely before storing leftovers in airtight containers. Reheat gently to preserve texture. Can be made ahead and baked before serving.