Disclosure: I was compensated for this post by The Little Potato Company. All opinions and experiences are my own.
These Instant Pot Boulangere Potatoes are fit for a feast. The Creamer Potatoes from The Little Potato Company is made easily in the Instant Pot with onions, chicken stock, cream, and cheese.
Using the IP allows the Little Potatoes to get creamy on the inside and then finished off in a casserole with the cheesy topping gives them a few roasted notes too. The perfect side dish for the holidays and beyond. If you are looking for another great fast recipe using Little Potatoes then try out 30 Minute Cheesy Chicken Potato Soup, you will love it.
Want more great Little Potato sides for the holidays? Try our Creamer Potatoes en Papillote, Garlic Herb Smoked Potatoes, Extra Crispy Roast Potatoes, or Garlic Rosemary Fondant Potatoes.
Little Potato Company Boomer Gold
Today we are using Boomer Gold Creamer potatoes for our boulangère potatoes. These potatoes have delicate golden skins that need no peeling. What is also great about using these Little Potatoes is that they don’t need any washing either as they come prewashed. Their insides have velvety flesh and are only enhanced by cooking them in the Instant Pot. They are the perfect potatoes for the holidays.
These great Creamer potatoes are easy to find at many locations across Canada and the US. Want to find a store near you? Try this helpful locator.
What are in Boulangere Potatoes?
Besides the delicious Boomer Gold Little potatoes that we already mentioned, all of the other ingredients for this potato dish are also easy to find. The flavor of the gruyere cheese with the sage and lots of gorgeous cream makes this recipe a show stopper.
Ingredients
The Little Potato Company Boomer Gold Creamer Potatoes
Butter
Sliced onions
Garlic, minced
Chicken broth
Kosher salt
Fresh ground black pepper
Fresh Sage, chopped
Heavy cream
Grated Gruyere cheese
Grated parmesan cheese
Freshly fried sage or freshly sliced sage
How to Make Boulangere Potatoes
The combination of flavors in this French potato and onion dish is unique yet not unusual. Let’s dive into making it now.
Set the Instant Pot to sauté and add the tablespoons of butter.
When the butter is melted, add the sliced onion and fry the onions for about 5 minutes stirring often until softened. Add the minced garlic and continue to cook for 1 minute or until fragrant, then turn off the Instant Pot.
Pour over the stock, add the kosher salt, fresh ground pepper, fresh chopped sage, and the sliced potatoes, stir to combine.
Close the lid and point the valve to the sealed position. Turn the unit on and cook on High Pressure for 1 minute. Natural release for 3 minutes, then quick release the remaining pressure in the Instant Pot.
While the potatoes cook quickly, flash fry the sage if desired in some olive oil until crispy.
Remove the lid and add the heavy cream* and grated Gruyere cheese. Gently stir until the cheese has melted.
Transfer to a lightly greased gratin dish or baking dish.
Sprinkle the top layer of potatoes with the grated parmesan cheese and broil until the grated parmesan begins to brown.
Remove from the oven and serve! Sprinkle the top with crispy fried sage leaves or fresh sage leaves that have been chiffonade or sliced thinly.
*Note: Start by adding ½ cup of heavy cream to the potatoes. If it seems too thick, add a little more until you reach the consistency that you like. You don’t want the sauce to be too thin. It should coat the potatoes but not be runny.
What to Serve with Boulangere Potatoes?
Boulangere potatoes are great with so many dishes. A roast beef, roasted chicken or turkey, or even a pork roast or ham, all of these main entrees would go gorgeously with the richness of this dish.
Pin it HERE!!
Pin it HERE!!
Instant Pot Boulangere Potatoes
Ingredients
- 3 lbs. Boomer Gold The Little Potato Company potatoes sliced into 1/3 inch slices
- 2 Tbsp butter
- 2 cups sliced onions
- 1 Tbsp garlic minced
- 1/2 cup chicken broth
- 1 1/2 tsp kosher salt or to taste
- 1/2 tsp fresh ground black pepper
- 2 Tbsp Fresh Sage chopped
- 1/2 – 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup grated parmesan cheese
- Garnish with fresh sage or fried crispy sage
Instructions
- Set the Instant Pot to sauté and add the tablespoons of butter.
- When the butter is melted, add the sliced onion and fry the onions for about 5 minutes stirring often until softened. Add the minced garlic and continue to cook for 1 minute or until fragrant, then turn off the Instant Pot.
- Pour over the stock, add the kosher salt, fresh ground pepper, fresh chopped sage, and the sliced potatoes, stir to combine.
- Close the lid and point the valve to the sealed position. Turn the unit on and cook on High Pressure for 1 minute. Natural release for 3 minutes, then quick release the remaining pressure in the Instant Pot.
- While the potatoes cook quickly, flash fry the sage if desired in some olive oil until crispy.
- Remove the lid and add the heavy cream* and grated Gruyere cheese. Gently stir until the cheese has melted.
- Transfer to a lightly greased gratin dish or baking dish.
- Sprinkle the top layer of potatoes with the grated parmesan cheese and broil until the grated parmesan begins to brown.
- Remove from the oven and serve! Sprinkle the top with crispy fried sage leaves or fresh sage leaves that have been chiffonade or sliced thinly.
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