Roasted Garlic & Gouda Potato Gratin Pressure Cooker Style
Warm, comforting potato gratin with roasted garlic and gouda made in a pressure cooker for quick results.
Equipment
- 1 Baking dish for layering the potatoes and cheese
Ingredients
Main ingredients
- 3 heads Garlic
- 1 tablespoon Olive oil
- 4 cups Half-and-half
- 1 tablespoon Chopped fresh thyme
- Salt and pepper to taste
- 5 lbs Yukon Gold potatoes peeled
- 22 cups Shredded aged gouda cheese
- 1 cup Shredded gruyere cheese
Instructions
Instructions
- Preheat the oven to 375°F. Wrap your garlic heads in foil with olive oil and pop them in for about 30 minutes till soft.
- Once cool, squeeze all that roasted garlic out into a bowl. Mash it up with a fork real gentle like.
- Heat your half-and-half in a saucepan with the mashed garlic, thyme, salt, and pepper. Keep it warm but don't let it boil.
- In your baking dish, lay down half the sliced potatoes. Sprinkle 1 cup gouda and half a cup gruyere.
- Pour half your garlic cream over the potatoes, soaking every layer just right.
- Repeat with remaining potatoes, cheeses, and cream mixture. Cover it up tight with foil.
- Bake covered 30 mins then take foil off. Bake another 15 till top's golden and bubbly. Let it cool a few before diving in.
Notes
Preparation tips: Roasting the garlic ahead softens it up real good and brings out that sweet mellow punch. Use a food processor to slice potatoes evenly for even cooking times and speed up process.