These Air Fryer Scalloped Potatoes with cheese (aka Potatoes Au Gratin) are loaded with two kinds of cheese, garlic, thyme, butter, and cream. This is the perfect holiday side dish for 3-4 people.
Need to feed more than 4 people? Try my Cheesy Hashbrown Potatoes or Cheesy Red Skin Mashed Potatoes.
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Can You Make Scalloped Potatoes in the Air Fryer?
Yes! Most dishes that are traditionally made in the oven can also be made in the air fryer with some adjustments to the time and temperature.
You will just need a round 7 inch wide (and 2.5-3 inch deep) oven safe dish and some foil. The one I used was discontinued, but I recommend the 7 inch Cake Barrel that is compatible with many different air fryers, including the Cosori 5.8QT.
Besides that the recipe is very similar to the classic. The portion is just smaller.
Why You’ll Love This Recipe
- Cheesy - The casserole features both parmesan reggiano and sharp white cheddar cheese.
- Creamy - The potatoes are basically boiled in heavy cream. So decadent!
- Flavorful - The fresh garlic, thyme, kosher salt, and black pepper make this dish anything but bland.
- Small portion - This recipe feeds 3-4 people. Perfect for an intimate gathering!
- Great for the holidays - Potato side dishes are a must for every holiday (Thanksgiving, Christmas, Easter, etc.).
- Kid friendly - This dish is crowd pleaser for all ages.
Ingredients & Substitutions
- Yellow Potatoes: Substitute with russet potatoes. Peel, slice, and lastly weigh the potatoes for the most accurate measurements.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- White Cheddar: I recommend a high quality sharp white cheddar, like Cabot or Tillamook. You can also use orange cheddar or gruyere cheese.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Air Fryer Scalloped Potatoes
Quick Overview
- Make the cream mixture.
- Assemble.
- Air fry & let stand.
Step by Step Instructions
Be sure to grease the dish so the potatoes do not stick.
Step 1: In a medium mixing bowl, combine the cream, parmesan, garlic, salt, thyme, and pepper.
Step 2: Grease a round 7 x 3 inch air fryer safe baking dish with the melted butter.
Step 3: Arrange the potato slices upright stacked tightly together in a circle in the greased dish. See photo above.
Step 4: Pour the cream mixture over the potatoes.
Cover the dish so the top does not brown too quickly.
Step 5: Pile all of the cheese on top. Press down so it is packed into the dish.
Step 6: Cover with lightly greased foil and wrap tightly.
Step 7: Air fry at 320 for 35 minutes covered. Remove the foil and air fry at 300 degrees for another 20-25 minutes uncovered, checking occasionally to ensure the top isn’t browning too quickly. Tent loosely with foil if needed. Let stand 5-10 minutes before serving.
Recipe Serving Suggestions
These cheesy potatoes can accompany just about any protein. Here are some of my favorites:
- Cast Iron Skillet Chicken Breast
- Air Fryer Frozen Chicken Breast
- Dutch Oven Pork Chops
- The Perfect Pork Tenderloin
- Bavette Steak with Compound Butter
Expert Tips & Variations
- Grate the cheese fresh. I always recommend buying blocks of cheese and shredding them at home. Pre-shredded cheese has anti-caking agents that do not allow the cheese to melt as well. Freshly shredded also has a much richer flavor.
- Slice the potatoes thin. I recommend using a Mandoline Slicer to create uniform potato slices. This will help them to cook evenly and thoroughly.
- Grease the foil. This prevents the cheese from sticking to the top of the foil.
- Air fry both covered and uncovered. Covering the dish with foil is going to steam the potatoes and trap the heat better. This is necessary to fully cook the potatoes. Air frying them uncovered allows the excess moisture to evaporate and the top to brown. Both are important to make the perfect scalloped potatoes.
- Let stand. The potatoes will be extremely hot when they come out. Allow them to cool for about 5-10 minutes before serving. This will allow the sauce to thicken.
- Cook times may vary between different air fryer brands and models. This recipe was tested in the Cosori 5.8QT for reference.
Recipe FAQs
Start the cooking process with the dish covered with foil. The foil will trap the steam and cook the potatoes through faster than if the dish is uncovered. Continue cooking covered until fork tender. If they are taking much longer than the recipe cook time, the potatoes were likely cut too thick.
Covered. The trapped steam will make the potatoes tender much faster.
Scalloped potatoes are typically made without cheese, but growing up we always added cheese. Au gratin is always made with cheese. Some use these terms interchangeably.
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Air Fryer Scalloped Potatoes (Cheesy)
Ingredients:
- ¾ cup heavy cream cream
- ¼ cup grated parmesan reggiano
- 2-3 cloves garlic, minced
- 1 teaspoon Morton’s kosher salt*
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 teaspoon melted salted butter, for greasing dish
- 1.25 pounds peeled & sliced ⅛ inch thick yellow potatoes*
- ¾ cup sharp white cheddar cheese, shredded*
Instructions:
- In a medium mixing bowl, combine the cream, parmesan, garlic, salt, thyme, and pepper.
- Grease a round 7 x 3 inch air fryer safe baking dish with the melted butter.
- Arrange the potato slices upright stacked tightly together in a circle in the greased dish. See photo above.
- Pour the cream mixture over the potatoes.
- Pile all of the cheese on top. Press down so it is packed into the dish.
- Cover with lightly greased foil and wrap tightly.
- Air fry at 320 for 35 minutes covered. Remove the foil and air fry at 300 degrees for another 20-25 minutes uncovered, checking occasionally to ensure the top isn’t browning too quickly. Tent loosely with foil if needed. Let stand 5-10 minutes before serving.
Notes:
- Yellow Potatoes: Substitute with russet potatoes. Peel, slice, and lastly weigh the potatoes for the most accurate measurements.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- White Cheddar: I recommend a high quality sharp white cheddar, like Cabot or Tillamook. You can also use orange cheddar or gruyere cheese.
- Grate the cheese fresh. I always recommend buying blocks of cheese and shredding them at home. Pre-shredded cheese has anti-caking agents that do not allow the cheese to melt as well. Freshly shredded also has a much richer flavor.
- Slice the potatoes thin. I recommend using a Mandoline Slicer to create uniform potato slices. This will help them to cook evenly and thoroughly.
- Grease the foil. This prevents the cheese from sticking to the top of the foil.
- Air fry both covered and uncovered. Covering the dish with foil is going to steam the potatoes and trap the heat better. This is necessary to fully cook the potatoes. Air frying them uncovered allows the excess moisture to evaporate and the top to brown. Both are important to make the perfect scalloped potatoes.
- Let stand. The potatoes will be extremely hot when they come out. Allow them to cool for about 5-10 minutes before serving. This will allow the sauce to thicken.
- Cook times may vary between different air fryer brands and models. This recipe was tested in the Cosori 5.8QT for reference.
Delicious!!