-Yukon Potatoes -Yellow Onion & Garlic -Veggie Broth -Salt, Black Pepper and Tarragon -Heavy Cream -Parmesan and Gruyere Cheese -Butter & Panko Bread Crumbs
Add the sliced potatoes and onion to the pressure cooker or Instant Pot.
Pressure cook the potatoes for 1 minute, then allow to naturally release for 3 minutes before manually releasing pressure. Transfer to a baking dish.
Turn the pressure cooker to saute mode and add garlic and cream. Turn off heat and add 1/2 the cheese mixture.
Pour the cheese mixture evenly over the potatoes and fresh tarragon leaves and add the remaining cheese. Cover and bake for 15 minutes at 375 degrees.
Make the panko topping by mixing the melted butter with the panko breadcrumbs. At the 15 minute mark, sprinkle the mixture over the potatoes and broil for an additional 1-2 minutes.
Slice the potatoes as evenly as possible to allow for even cooking.