Potatoes au Gratin


  • 2 ½ lbs russet potatoes
  • 4 oz (100 g) cream cheese
  • 1 cup sour cream
  • 1 ½ cups Manchego cheese
  • Salt and pepper
  • Butter or ghee to grease the molds
  • Garnish with chives
  • Place the potatoes in the Instant Pot®, cover with enough water and add a generous amount of salt.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 10 Minutes.
  • Let cool, peel and cut into slices.
  • In a blender or food processor, mix the cream and cream cheese with a pinch of salt.
  • Grease ramekins with butter or ghee and fill half with potatoes, add cream and grated cheese, repeat to form two or three layers. Repeat with all the molds. You can use the 7 oz (207 ml) round CorningWare French White ramekin.
  • On the Instant Vortex control panel, press Air Fry, then set the temperature to 395ºF (200ºC) for 6 Minutes.
  • When Add Food appears on the display, add the ramekins.
  • Garnish with finely chopped chives.
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