Recipe Details
Ingredients
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2poundsYukon gold or red potato, cut into 1/4-inch slices
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1cupvegetable broth
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½teaspoonsalt
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2cupsshredded sharp Cheddar cheese, divided
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3tablespoonsheavy cream
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½teaspoongarlic powder
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¼teaspoonground black pepper
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¼teaspoonnutmeg
Cooking Directions
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Combine potatoes, broth, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
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Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Carefully transfer potatoes to a deep 8-inch square baking dish.
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Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Sauté function and cook until smooth and creamy, about 5 minutes.
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Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
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Broil in the preheated oven until cheese is golden, about 5 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories506 | |
% Daily Value * | |
Total Fat 27g |
35% |
Saturated Fat 17g |
86% |
Cholesterol 88mg |
29% |
Sodium 852mg |
37% |
Total Carbohydrate 44g |
16% |
Dietary Fiber 4g |
14% |
Total Sugars 1g |
|
Protein 22g |
|
Vitamin C 0mg |
1% |
Calcium 511mg |
39% |
Iron 1mg |
3% |
Potassium 82mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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