Air Fryer Scalloped Potatoes (Cheesy)
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.
Servings: 4 people
Calories: 384kcal
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.
Nutrition
Calories: 384kcal | Carbohydrates: 27g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 79mg | Sodium: 849mg | Fiber: 3g | Sugar: 3g