Instant Pot Boulangere Potatoes
Rich, creamy Instant Pot Boulangere Potatoes are fit for a feast. The wonderful marriage of Gruyere cheese and sage makes this a comforting side dish for the fall and winter months. Perfect with all your main entree meats.
Servings: 8 servings
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.
Notes
*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.
Nutrition
Serving: 1