Potatoes au Gratin (Dauphinoise)Nagi
The ultimate potato bake made with creamy layers of starchy potatoes, garlic, butter, gruyere cheese and optional thyme, cooked to perfection in a pressure cooker for flawless texture and flavor every time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ cups Cream full fat
- 2 cloves Garlic minced
- 2 tablespoon Unsalted butter melted
- 2.5 lb Starchy potatoes Russet, Sebago, or Maris Piper
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 2 ½ cups Gruyere cheese freshly grated, or substitute with colby, cheddar, havarti, or tasty
- 2 teaspoon Thyme leaves fresh, optional
Instructions
Instructions
- Mix cream, garlic, salt, pepper and melted butter in a jug until combined.
- Peel and slice potatoes thinly, about 3mm or ⅛ inch thickness.
- Layer one third of the potatoes in pressure cooker-safe dish, pour over one third of the cream mix, sprinkle one third of the cheese and thyme (if using).
- Repeat layering two more times, finishing with cheese on top.
- Seal the pressure cooker lid. Cook on high pressure for 10–12 minutes until steam is steady.
- Let it natural release for 10 minutes before opening.
- Serve immediately or let rest 10 minutes to allow the dish to set.
Notes
Leftovers store well in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of cream if needed for moisture. Freeze portions for later and reheat slowly to retain creamy texture.