2 lbs russet potatoes, peeled and sliced 1/4 inch thick
1 cup vegetable broth
3 Tbl milk
4 oz shredded cheddar jack cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
Place sliced potatoes and broth in pressure cooker. Seal the lid and set to high pressure for 3 minutes. Instant release the pressure.
Add milk, 3 ounces of the cheese, salt, pepper, garlic powder, and thyme and gently fold to combine everything. Spread into a 9 inch square baking dish and top with the remaining 1 ounce of cheese.
Place in the oven on the upper middle rack, with the broiler on high and cook, watching constantly, until cheese is melted and lightly browned, 1 to 3 minutes. Serve.
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