Peel the potatoes and slice thin. Add potato slices to the multicooker stainless-steel insert and add the water.
Place the lid on the multicooker and turn the valve to the “sealing” position and press the “manual” button. Adjust time to 5 minutes. The multicooker will beep and start coming to pressure. It may take about 12 minutes to do that.
In the meantime, lightly spray or oil a 2-quart baking dish and set aside.
When the time is done, the multicooker will beep. Press the “cancel/off” button. Carefully turn the valve to the “venting” position. When done, carefully remove the lid.
Drain the potatoes discarding the water.
Return the stainless-steel insert to the multicooker and add the flour, whisk the half and half in to dissolve the flour. Turn the multicooker to sauté and cook the half and half for 3-5 minutes until slightly thick. Turn the multicooker off and stir in the cream cheese, thyme, and parmesan. Adjust the seasoning using the salt and pepper. Carefully stir the cooked sliced potatoes into the cheese sauce.
Transfer the potatoes in the cheese sauce to the prepared baking dish. Sprinkle the shredded Monterey jack cheese on the top and place the potatoes under the broil in the oven for 3-4 minutes or until the top is golden and the cheese is melted. Allow the dish to cool for a few minutes before serving.
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