Description
Cubed potatoes in a creamy sauce with a crispy, cheesy, satisfying topping.
Ingredients
Scale
- 2 pound Russet potatoes, peeled and cubed
- 1 (12 oz) can evaporated milk
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 1/8 tsp baking soda
- 1 Tbsp butter
Topping:
- 3/4 cup shredded parmesan cheese
- 3/4 cup panko breadcrumbs
- 3 Tbsp melted butter
- 1/8 tsp kosher salt
Instructions
- Pour 1 ½ cups water in bottom of Instant Pot. Add potatoes to a steamer basket. Drop the steamer basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid.
- Move steamer basket out of pot and set aside. Dump the water out of the pot. Turn Instant Pot to saute setting (“less”). Pour the milk, salt, pepper and baking soda into the pot. Stir constantly until milk starts to simmer. Stir the potatoes into the pot. Stir constantly for 5 minutes so the sauce doesn’t scorch on the bottom of the pot. The sauce will thicken. Turn off Instant Pot.
- Make the topping by stirring together parmesan, panko, melted butter and 1/8 tsp of kosher salt. Sprinkle the topping over the potatoes. Cover the pot with an air fryer lid. Air fry at 300 degrees for 10 minutes. Then turn to 450 and air fry for 1 minute.
- Serve and enjoy!
Notes
If you don’t have an air fryer lid then scrape the potatoes into a 9×9 inch baking dish after step 2. Sprinkle the topping on and bake for 20 minutes at 375 degrees.
- Category: Side
- Method: Instant Pot