Garlic Butter Steak & Cheddar Potato Bake (Creamy & Delicious)

That first hiss from the cooker tells you something good is happening. You feel that little rush of excitement as the valve hiss breaks the silence in your kitchen. It’s like your pressure cooker is sayin Hey, stuff’s gonna get real tasty in here.

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It’s not just noise. That pressure build inside means the flavors are minglin and the potatoes are getting that soft texture you crave. You sense the smell starting to creep out from under the sealing ring and you can’t help but peek if you’re sneaky enough.

Cooking with the pressure cooker sometimes feels kinda like a surprise gift. You drop in simple ingredients and let the cooker do its job. Then when the slow release finally happens you get rewarded with a cozy creamy dish that’s worth every second of the wait.

Why This Recipe Works Every Single Time

• The thin potato slices cook evenly and soak up that garlicky goat cheese sauce real good.
• The mix of half-and-half and milk keeps the sauce smooth and creamy without being heavy.
• The all-purpose flour thickens the sauce just enough so it clings to every potato slice.
• The garlic minced fresh gives it that punchy aroma you want in a gratin.
• Keeps a simple seasoning to let the goat cheese and nutmeg gently shine through.
• Using the foil cover during part of cooking stops the top from drying out too quick.
• Letting it cool before serving helps it set so each bite stays nice and neat.

All the Pieces for This Meal

• 1 cup half-and-half – this adds richness without getting too thick.
• 1 cup milk – any kind you like works, I used whole cause that’s what I had lying around.
• ½ cup goat cheese (around 4 oz) – creamy and tangy, it’s the star of the show.
• 1 garlic clove minced real fine – you want that garlic flavor subtle but there.
• 1 Tablespoon all-purpose flour - thickens the sauce so it’s creamy but not runny.
• 1 teaspoon kosher salt – brings out the flavors, just don’t skip it.
• ¼ teaspoon black pepper – adds a little kick but keeps it mellow.
• ⅛ teaspoon ground nutmeg – a tiny bit, but it lifts the whole dish to cozy vibes.
• 5 cups thinly sliced peeled Yukon gold potatoes – these have the perfect texture and flavor for gratin.

Walking Through Every Single Move

First off, preheat your oven to 375°F. Grease a 2-quart baking dish with some butter or oil so nothing sticks later. You can also get this ready while the pressure cooker is doing its thing.

Next up, grab a medium saucepan and toss in your half-and-half, milk, all-purpose flour, minced garlic, kosher salt, black pepper, and nutmeg. Set it over medium heat and whisk constantly. You’re looking for it to thicken just a bit — takes about 5 minutes. Be patient cause the sauce is sorta the glue here.

Once it’s thickened, remove from heat and stir in the goat cheese till it melts smooth and creamy. Now you got your sauce.

Start layering half your sliced potatoes in the greased dish. Pour half the cheese sauce over the potatoes, spreading it evenly. Then repeat with the rest of the potatoes and sauce. This layering gives you that gradient of flavor throughout the dish.

Cover the whole thing with foil to keep moisture in, then bake it in the oven for 25 mins. After that, take off the foil and bake another 20 to 25 minutes till the top is nicely golden and the potatoes are tender when you poke ‘em.

When it’s done, pull it out and let it cool for about 10 minutes. This waiting is kinda tough but it helps everything set so you get clean slices instead of a mushy mess.

Easy Tweaks That Make Life Simple

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• If you’re short on time, you can slice your potatoes with a mandoline to get them thin and even real fast.
• Use pre-minced garlic from a jar if you’re feeling lazy, just toss in a bit less cause it can be stronger.
• If goat cheese is hard to find, cream cheese works too but it changes the tanginess a little.
• Swap milk for oat or almond milk if you’re avoiding dairy, it still tastes pretty creamy.
• Once you combine sauce and potatoes, you can assemble it before bed and refrigerate overnight. Just bake when you’re ready next day.

Your First Taste After the Wait

You cut through that golden top and see soft potato layers hugging creamy goat cheese sauce. The smell hits you first — garlic with a touch of nutmeg that’s like a cozy whisper.

The bite is tender but still holds its shape, every slice soaked with that garlicky, tangy cheese goodness. It’s kinda like a warm hug on a plate, comforting and full of flavor.

Your taste buds notice the balance — the salt is right, the pepper gives a whisper of heat, and the nutmeg adds that little surprise that makes you smile.

It’s the sort of dish you wanna slow down and savor, maybe pairing it with a simple green salad to balance the richness.

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Your Leftover Strategy Guide

Once cooled, you can store leftovers in an airtight container in the fridge for up to 3 days. It keeps its flavor real good when reheated.

To reheat, pop a serving in the microwave for 1 to 2 minutes till warm. Or better yet, reheat in a skillet on low heat with a cover to bring back some crispness.

If you’re freezing, slice it before freezing in a sealed container or freezer bag. Thaw overnight in the fridge then reheat like usual. It might get a bit softer but still tasty.

Common Questions and Real Answers

• Can I use russet potatoes instead? Yeah, you can. Yukon golds are creamier but russets work fine if that’s what ya got.
• Do I have to use fresh garlic? Fresh gives you best flavor but pre-minced garlic is OK in a pinch.
• What’s the sealing ring for on the pressure cooker? It keeps the cooker airtight so pressure can build and cook your food properly.
• How long is natural release vs slow release? Natural release is when you let pressure go away on its own, slow release means you open the valve slowly to avoid splatter.
• Can I make this without an oven? You can try finishing it in the pressure cooker but you won’t get that golden top. The oven part makes it special.
• What if my goat cheese is crumbly? Just crumble it finely and mix it in the hot sauce so it melts better before layering.

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Garlic and Goat Cheese Potato Gratin in Your Pressure Cooker

This creamy and comforting garlic potato gratin is layered with tangy goat cheese and a perfectly seasoned sauce, baked to golden perfection using a pressure cooker and oven combo. A cozy dish with minimal effort and maximum flavor.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Cuisine Mediterranean

Servings 6 people

Calories 310 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 1 cup half-and-half
• 1 cup milk any kind
• ½ cup goat cheese around 4 oz
• 1 clove garlic minced real fine
• 1 Tablespoon all-purpose flour
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg
• 5 cups thinly sliced peeled Yukon gold potatoes

Instructions

 

Instructions

• Preheat your oven to 375°F. Grease a 2-quart baking dish with butter or oil.
• In a medium saucepan, combine half-and-half, milk, flour, garlic, salt, pepper, and nutmeg. Whisk constantly over medium heat for about 5 minutes until slightly thickened.
• Remove from heat and stir in the goat cheese until melted and smooth.
• Layer half of the potato slices in the greased dish. Pour half of the cheese sauce over them. Repeat with remaining potatoes and sauce.
• Cover with foil and bake for 25 minutes. Then remove foil and bake an additional 20-25 minutes until golden and tender.
• Allow the dish to cool for 10 minutes before serving for easy slicing.

Notes

To save time, use a mandoline slicer for the potatoes. Refrigerate overnight after assembly and bake fresh the next day. Leftovers can be stored for 3 days and reheated in microwave or skillet.