Thinly sliced potatoes surrounded with a rich, creamy, cheese sauce and crowned with a crispy panko topping. The perfect side dish for a holiday dinner, or to make any weeknight meal special.
I was going to save this recipe for the week before Easter, but these potatoes were too good not to share now. The potatoes cook in only five minutes in the pressure cooker and you make the sauce right in the pressure cooker pot.
Pressure cooking is perfect for potatoes. I like to cook them in a steamer basket. They cook quickly, evenly and since they’re up out of the water they don’t break down around the edges.
I bought a new steamer basket to use in my pressure cooker, the OXO Good Grips Pop-Up Steamer. I liked that it has feet to elevate the steamer above the cooking liquid, and they fold for storage. The handle is removable too, if you’re steaming large items. It’s metal, so you’d have to be cautious if you were using it with a non-stick pot.
Ingredients
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1 cup chicken broth
- 6 medium sized potatoes peeled and sliced 1/8 inch thick
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup sour cream
- 1 cup shredded Monterey jack cheese
- 3 tablespoons butter, melted
- 1 cup panko bread crumbs
Directions
- Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 cup chicken broth, salt and pepper to the onions.
- Put the steamer basket in the pressure cooker pot. Add the sliced potatoes. Lock lid in place, select High Pressure and 5 minutes cook time and start.
- Preheat broiler. In a small bowl, mix the panko with 3 tablespoons melted butter. Set topping aside
- When timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot. Place potatoes in a greased 9x13 oven safe dish.
- Stir sour cream and cheese into cooking liquid in pressure cooker. Pour over potatoes. Use two forks to gently mix sauce with the potatoes. Top with panko topping and broil for 5- 7 minutes or until golden brown.
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Today's pressure cookers aren't the scary pressure cookers you may remember. I'll share what I'm cooking up in my pressure cooker and I hope you'll share what you're cooking too.
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Well! This is just the thing for me! I have some ham sitting in my fridge at this very moment just waiting for a side dish, and this looks like the perfect answer! A steamer basket in the pressure cooker? Who knew? But, now I do! Thank you!
I would like some of these for lunch, please.
Oh yum! These look delicious, Barbara. And I love your new steamer basket – no more fear of scratching the delicate inner-coating of your Cuisinart!
Ciao,
L
Hello. I’m excited to try this out. I love the fact that you post multi step dishes – not just “one pot” pressure cooker recipes. Even without making these potatoes yet I’d suggest putting down a layer of potatoes in the baking dish and then a layer of the cheese sauce and repeating. This will help protect the cooked potato slices. I may even add some sauteed mushrooms to the sauce.
SIDE NOTE – I use the Breville Fast Slow Cooker and love it. My unit comes with a stainless steel steaming basket that sits on top of a provided rack. No need for additional baskets.
Hi Drew – the Breville basket sounds perfect for this recipe. You could take the time to layer the potatoes, but since you’re covering the potatoes with a topping I don’t think it’s a necessary step.
OOPS! Forgot to recommend using non-fat Greek yogurt instead of sour cream. While there is still fat in the cheese, this would significantly reduce the calories for those that want 2 or 3 helpings!
The recipe is already pretty light compared to most au gratin potato recipes. The majority of the sauce is made with chicken broth instead of the heavy cream used in many recipes. You could easily sub light sour cream. I’m not sure about non-fat Greek yogurt in this recipe – if you try it, let me know. Thanks for the suggestions.
I made it and it was PERFECT!!!
I ended up making the sauce with the non-fat greek yogurt. Instead of melting the cheese into the sauce, I layered the potatoes in the baking pan and then sauced and sprinkled the grated cheese over each layer. Topped with sauce and panko. This recipe is great.
Thanks for the update! So glad you enjoyed the recipe. I may just try them your way one day too.
What a quick way to make Au Gratin Potatoes…..I love the idea of using the steamer basket too. I can’t wait to try this Barbara-I have an all metal steamer basket I think will do the trick in my stove top pressure cooker.
Thanks so much,
Carol
Thanks Carol – let me know how you like them.