2 T. butter
1/4 c. finely chopped onion (or 1 t. dried minced onion – if you’re pressed for time)
2 cloves garlic, pressed or minced
1 T. fresh thyme leaves (or 1 t. dried thyme)
1 c. chicken stock (Knorr bouillon cube works well here)
1 c. heavy cream
1-1/2 t. salt
freshly ground pepper to taste
1-1/2 to 2 lbs. russet potatoes (about 3), peeled and sliced 1/8-1/4″ thin (I used my mandolin)
3/4 c. grated Gruyere, mild cheddar, or Parmesan cheese, or sub your favorite
Topping:
The breadcrumb topping can be optional, but it really adds to the dish
Fresh breadcrumbs will be a star here, but you can use Panko
1 T. butter
1 c. fresh breadcrumbs
Preheat the Instant Pot using the saute setting
Add butter and onion and saute until onion becomes tender – about 3-5 minutes
Add garlic and thyme and cook for 30-60 seconds while stirring so garlic doesn’t burn
Turn Instant Pot OFF, and stir in stock, cream, salt and pepper
Add potatoes, and with your hands, separate slices, making sure each slice is coated with cream mixture
I shingle the potatoes in a circular pattern so I can fit more potatoes under the liquid
It is ok if all the potatoes are not submerged because the mixture will boil up and cover them as it cooks
Lock lid in place and pressure cook, manually, on HIGH for 6 minutes
While the potatoes are cooking, heat a skillet over medium heat a little to the high side
Add butter and toast breadcrumbs in the skillet, tossing regularly, then set aside
When potatoes are done, use the QUICK-RELEASE method
Sprinkle cheese over top of potatoes and let it cool for 15 minutes with the lid off
The cheese will melt and potatoes will absorb more liquid
Use a ladle to transfer potatoes to a serving dish trying not to disturb the cheese
Then ladle some of the cream mixture around the potatoes
Sprinkle desired amount of breadcrumb topping on top
Note, this really translates to potatoes cooked in cream,
so there will be lots of delicious cream mixture left over to serve with potatoes
Delicious!!
Adapted from Meredith Laurence in her book, “Delicious Under Pressure”
