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.
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.