Description
Tender cubed potatoes are layered with a creamy homemade cheese sauce and topped with buttery Ritz crackers for the ultimate comfort food side dish.
Ingredients
Scale
- 2 1/2 pounds Russet potatoes, peeled and cut into 1 inch cubes
- 4 Tbsp butter
- 1/4 cup flour
- 2 cups half and half or whole milk
- 1 1/2 tsp kosher salt
- 8 oz shredded sharp cheddar cheese
- 13 Ritz crackers
- 2 Tbsp shredded parmesan cheese
Instructions
- Heat oven to 350° F.
- Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket and drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid.
- Set steamer basket aside and dump the water out of the pot.
- Turn Instant Pot to sauté setting. Add in the butter and let it melt. Sprinkle the flour into the butter and whisk for about 1 minute. Stir until mixture is a light tan color.
- Slowly whisk in the half and half. Stir in the salt. Cook, whisking until the mixture thickens. Turn off Instant Pot and then stir in 1 ¼ cups of the cheddar (about 5 oz) until it is melted. Move pot off of burner if needed so the cheese sauce doesn’t burn.
- Spread ¼ cup of the cheese sauce into the bottom of a 9×9 inch baking dish. Add in half of the potatoes. Spread half of the remaining cheese sauce over the potatoes. Sprinkle half of the remaining cheddar on top. Then repeat the layers (rest of the potatoes, cheese sauce and cheddar).
- Crush the Ritz crackers and stir together with parmesan cheese. Spoon the mixture over the top of the casserole.
- Bake with foil for 30 minutes. Remove the foil and bake for 20 more minutes.
- Serve and enjoy!
- Category: Side Dish
- Method: Instant Pot and Oven