Patatas con queso y beicon

Ingredientes

• 1 cup Cache Valley® Four Cheese Mexican Shredded
• 1 cup Cache Valley® Colby Jack and Monterey Shredded Cheese
• 2.5 lbs russet potatoes ((cut 1/2 inch thick))
• 5 slices hickory smoked bacon ((cut into small pieces))
• 1/2 yellow onion ((diced))
• 2 cubes chicken bouillon
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup milk
• 1/4 cup heavy cream
• 1/4 cup sour cream
• 1 tbsp fresh rosemary
• 1/2 cup water

Preparación

1. 1

   In the instant pot, saute the bacon until crispy- about 8-10 mins.

2. 2

   Remove the bacon and place it on top of a paper towel.

3. 3

   Remove excess oil from the Instant Pot inner liner, leaving enough oil to saute the onions.

4. 4

   Add the onions to the oil and cook until translucent - about 2-3 mins.

5. 5

   Turn the saute function off and add the diced potatoes, salt, black pepper, garlic powder, chicken bouillon and water to the pot.

6. 6

   Stir it, close the lid and set the pressure cooker to 1 minute on high. Turn the warming function off.

7. 7

   Let it vent naturally. Open the lid, turn the saute function back on.

8. 8

   Add the milk, heavy cream, sour cream, and fresh rosemary. Stir and bring to a boil.

9. 9

   Turn the saute function off and pour the potatoes and sauce into a serving platter.

10. 10

    Top it with the crispy bacon pieces and serve.