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Air Fryer Scalloped Potatoes

Thinly sliced potatoes layered with a garlic-nutmeg cream and Gruyère, baked in a dish in the air fryer to creamy centres and a crisp golden top.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon Gold or Russet potatoes sliced 1/8 inch
  • 1 tbsp butter for greasing and dotting
  • 1 small onion very thinly sliced
  • 2 garlic cloves minced
  • 1.25 cups heavy cream or half-and-half
  • 3/4 cup shredded Gruyère or sharp cheddar
  • 1/4 cup grated Parmesan
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 2 tsp fresh thyme or chives chopped

Equipment

  • Air fryer
  • 7 to 8-inch baking dish
  • Small saucepan
  • Mandoline

Method
 

  1. Preheat the air fryer to 350°F. Grease a 7 to 8-inch air-fryer-safe dish. Heat the cream with the garlic, salt, pepper, and nutmeg until steaming, then stir in half the Gruyère and all the Parmesan until smooth.
  2. Add a third of the potatoes, a few onion slices, a little thyme, and a third of the cream. Repeat twice. Dot the top with butter and the rest of the Gruyère.
  3. Cook 20 minutes, cover loosely with foil if browning fast, then 15 to 20 minutes more until a knife slides in easily. Uncover and cook at 375°F for 3 to 5 minutes to crisp the top.
  4. Rest 10 minutes before serving.

Notes

Thin, even slices — a mandoline makes this.
Warm the cream first so the potatoes cook through in time.
Loose foil if the top browns before the centre is tender.