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Cloe-up of a Bowl of au gratin with a spoon in it
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Instant Pot Au Gratin

Instant Pot Au gratin is made with potatoes and cauliflower in a cheesy, flavourful sauce. This simple and delicious comfort meal is finished off with a a golden-brown topping. A delicious side that is perfect for a festive menu!
Course Main Course, Side Dish
Cuisine French
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 612kcal
Author Shinta

Equipment

Ingredients

  • For the filling and sauce:
  • 1 cup chicken stock can be replaced with vegetable stock
  • 4 medium-sized potatoes thickly sliced
  • 1/2 small cauliflower cut into florets
  • 1 tablespoon butter
  • 1 small onion finely chopped
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 teaspoon paprika
  • ½ teaspoon nutmeg
  • 1 teaspoon thyme
  • 1 cup grated cheese use gruyere or cheddar or mozzarella
  • For the topping:
  • 1/3 cup bread crumbs
  • 2 tablespoons butter melted
  • Extra butter to grease the baking dish
Metric - US Customary

Instructions

  • Add 1 cup chicken stock or vegetable stock to the Instant Pot.
  • Then add the sliced potatoes and cauliflower florets, over the stock.
  • Hit the Pressure Cook or Manual button on the Instant Pot and pressure cook the potatoes and cauliflower for 1 minute on the 'High' setting. Once the cooking cycle is complete, perform a quick release of pressure.
  • Take out the partially-cooked veggies and reserve the leftover stock.
  • In the empty Instant Pot, set to 'Sauté' mode and add a tablespoon of butter.
  • Add finely chopped onion and minced garlic cloves.
  • Sauté until the onions are translucent - for around 4- 5 minutes. Hit Cancel on the Instant Pot.
  • Add 1 cup heavy cream and stir it in. Then add paprika, nutmeg, thyme and stir it into the cream.
  • Add a 1+1/2 teaspoons of all-purpose flour and mix it in to form a smooth sauce. Break up any lumps that may form.(You can use a whisk for this).
  • Add 1 cup grated cheese.
  • Mix together all the ingredients to form a thick sauce. If your sauce is too thick, add some of the reserved stock to thin it out. After cooking the sauce for 3 minutes, turn off the Instant Pot.
  • Grease a baking dish with butter. Add the cooked potatoes and cauliflower to the baking dish.
  • Pour over the sauce, and keep this aside while you prepare the topping.

For the topping:

  • Mix together the breadcrumbs with the melted butter.
  • Sprinkle the topping over the filling and bake the dish for 5 minutes at 350 F or 180 C, until the topping is nice and golden brown.

Notes

  • Preferably, use Russet potatoes or Yukon Gold potatoes. The potatoes have to be sliced thick, if sliced too thin, they will cook too fast in the Instant Pot. 
  • Use either vegetable stock or chicken stock for cooking the vegetables.
  • Gruyere cheese works best for this recipe, but you can also use Parmesan or Cheddar or a mix of both.
  • You can add extra Parmesan to the bread crumb topping for more flavor. 

Nutrition

Calories: 612kcal | Carbohydrates: 45g | Protein: 19g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 136mg | Sodium: 470mg | Potassium: 1311mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1690IU | Vitamin C: 63mg | Calcium: 350mg | Iron: 8mg