Optional - peel your potatoes (I usually do). 

Using your mandolin, your food processor, or a sharp knife, slice your potatoes nice and thin - ⅛ -¼ inch slices are best.

Place your potatoes into your Instant Pot and add in minced garlic.  Sprinkle with a pinch of salt and pepper, then pour broth over the potatoes. Set on manual for 1 minute, then quick release the pressure. Transfer potatoes to a mixing bowl and set aside. **If your potatoes are thicker, cook for 2 minutes.

Wipe Instant Pot inner liner dry and set back in base. Set pot to saute and wait for it to say hot. Melt butter and whisk in the flour. Slowly whisk in the almond milk, and continue to whisk until the mixture comes to a boil and begins to thicken. Once thickened, remove the steel pot from IP base (essentially removing the heat) and stir in 1 cup of cheddar cheese until fully melted, adding ¼ teaspoon of salt or to taste. 

Spray a casserole dish with olive oil cooking spray, then add ½ of the cooked potatoes to the dish.  Pour half of the cheese sauce on top of the potatoes, then sprinkle on ¼ cup of cheddar cheese.  Add remaining potatoes to the dish and pour the rest of the sauce on top.  Sprinkle in the remaining cheddar cheese, and the pecorino romano.  

Broil for 3-5 minutes until the cheese has melted and it’s crispy on top. 

Let potatoes rest for a few minutes before digging in.  Enjoy!

Preheat your oven to 400 degrees.

Optional - peel your potatoes (I usually do). 

Using your mandolin, your food processor, or a sharp knife, slice your potatoes nice and thin - ⅛ -¼ inch slices are best.

Heat a ceramic or stainless pan over medium heat.  Melt butter, then whisk in the flour and cook for 1 minute. Slowly whisk in the milk, and continue to whisk until the mixture comes to a boil and begins to thicken. Once thickened, remove from heat and stir in 1 cup of cheddar cheese until fully melted, adding ¼ teaspoon of salt or to taste. 

Spray a casserole dish with olive oil cooking spray, then add ½ of the potatoes to the dish and top with 1/2 of the garlic, a pinch of salt and pepper.  Pour half of the cheese sauce on top of the potatoes, then sprinkle on ¼ cup of cheddar cheese.  Add remaining potatoes to the dish, add in the rest of the garlic, another pinch of salt and pepper. Pour the rest of the sauce on top.  Sprinkle in the remaining cheddar cheese, and the pecorino romano

Cover the pan with aluminum foil and bake for 30 minutes.  The sauce should be nice and bubbly around the edges.  Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.

Optional - broil for the last 2-3 minutes until the cheese is crispy on top. 

Let potatoes rest for a few minutes before digging in. Enjoy!