Step 1

Pre-heat oven to 180 degrees Celsius, 350 Fahrenheit. Wash, peel, and slice potatoes into thin slices. A mandolin works best but you could also achieve this using a sharp knife.

Step 2

Place potatoes, salt, pepper, garlic powder, oregano, and broth into the instant pot. Cook on high pressure for 1 minute, followed by 3 minutes on natural pressure release.

Step 3

Remove potatoes and add cream and garlic into the pot on Sautee mode. Cook for a few minutes then turns off the instant pot. Add the 1 ½ cup of cheese into the instant pot and mix until thoroughly combined.

Step 4

Layer the potatoes into an oven-safe dish.

Step 5

Layer the creamy sauce on top of the potato layers. Add a layer of cheese and repeat the entire process one more time, ending with a layer of cheese. Bake for 15 minutes or until golden