Peel and slice your potatoes into 1/4-inch thick rounds—uniformity matters here because it ensures even cooking in the Instant Pot. Mince your garlic into small, even pieces so it distributes throughout the dish. In a small bowl, combine salt, pepper, oregano, garlic powder, and nutmeg to have your spice blend ready. I like to measure all my spices together first because it prevents any from being forgotten and ensures even seasoning distribution throughout the dish.

Add the sliced potatoes to your Instant Pot and pour in the chicken broth. Sprinkle the spice mixture from Step 1 over the potatoes and stir well to distribute the seasonings evenly. Close the lid, set to High Pressure, and cook for just 1 minute. After cooking, wait 3 minutes before releasing the pressure—this gentle release helps the potatoes cook through without falling apart.

Preheat your oven to 375°F. Using the sauté function on the Instant Pot, quickly cook the minced garlic from Step 1 in the cooking liquid for about 30 seconds to bloom its flavor and remove any raw bite. Lower the heat and pour in the heavy cream, then add 1 cup of the cheddar cheese, stirring constantly until the cheese melts completely into a smooth, creamy sauce. I find Sharp Cheddar gives the sauce a more complex, savory depth than milder varieties.

Transfer the cooked potatoes and sauce mixture to a 9x13 inch baking dish (or similar size casserole). Pour the cream sauce from Step 3 evenly over the potatoes, then top with the remaining 1 cup of cheddar cheese, spreading it in an even layer. Bake at 375°F for 15 minutes until the cheese begins to melt and the edges are bubbling, then switch to broil for 2-3 minutes to achieve a golden-brown, slightly crispy cheese top. Watch carefully during broiling—it happens fast and you want golden, not burnt.