AUGRATIN POTATO RECIPE RECIPES

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
• Note: This recipe has been updated and may differ from what was originally broadcast or published.

Steps:

• Place sliced potatoes into the Instant Pot with 1 cup of vegetable broth and cook on the manual pressure cooker setting for 1 minute. (standard pressure cookers, 1 minute on HIGH).
• Instant release the pressure once the timer expires.
• Preheat the oven on BROIL
• Transfer the potatoes from the Instant Pot to a pie plate or other oven-safe dish leaving any cooking liquids in the Instant Pot. *There will not be a lot of liquid in there, but what does remain should be enough.
• Add the remaining ingredients (reserving 2 oz of cheese) to the Instant Pot and set to “Saute” and stir until smooth.
• Pour the cheese sauce over the potatoes in the dish and toss to evenly distribute the cheese sauce.
• Top with reserved cheese.
• Broil in the oven for 4 – 6 minutes until the top of the potatoes are bubbly and browned.
• Serve.