Step 1

Thinly slice the potatoes using a mandolin.

Step 2

In a medium bowl whisk together the heavy cream, garlic, nutmeg, flour, salt, black pepper.

Step 3

Spray a round pan that can easily fit inside your pressure cooker (I used 8″ round with 2″ high sides) with non stick spray. Layer half of the potatoes in the pan, followed by half of the cheese. Pour half of the liquid over the top. Repeat with the rest of the potatoes, and liquid, reserving the remaining cheese for later.

Step 4

Pour 1 1/2 cups of water into the liner of your pressure cooker and place the round pan on top of your trivet. Slowly lower your pan down into the liner of your pressure cooker. Close the lid and turn the pressure release valve to seal. Cook on HIGH pressure for 25 minutes, followed by a QUICK RELEASE of the pressure.

Step 5

Carefully remove the pan out by the trivet handles and place pan on a baking sheet. Top with the remaining cheese and place under the broiler in your oven for 3 minutes. (Or leave the potatoes in the pressure cooker, top with cheese and cover for 5 minutes to melt the cheese before removing from liner).

Step 6

Enjoy!