Creamy air fryer scalloped potatoes bake at 350°F (177°C) for about 45 minutes in a small baking dish. Preheat the air fryer for 3 minutes; there’s no need to flip or shake the potatoes. Thin slices simmer in garlic cream under a snug foil cover, then finish uncovered with cheddar until the top is golden and the center is tender.
Ingredients
- 1 pound Yukon Gold potatoes, about 2 to 3 medium potatoes
- 1 teaspoon butter, for the dish
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 small garlic clove, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup shredded sharp cheddar, divided
How To Make It
- Choose a 6-inch, oven-safe baking dish that fits inside your air fryer basket with space around its sides for airflow. Check your appliance manual before using foil. Butter the dish, then slice the potatoes evenly, about 1/8 inch thick. A mandoline makes this quick; use its hand guard.
- Stir together the cream, milk, garlic, salt, and pepper. Arrange half the potatoes in the dish, sprinkle with 1/4 cup cheddar, and add the remaining potatoes. Pour the cream mixture evenly over them. Keep the dish below the basket’s maximum-fill line and clear of the heating element.
- Preheat to 350°F (177°C) for 3 minutes with the basket empty. If your manual permits foil, crimp it firmly over the filled dish so it cannot lift toward the heating element. Do not put loose parchment or foil in the air fryer while preheating.
- Place the dish in the basket and cook for 30 minutes. Carefully remove the foil, add the remaining 1/2 cup cheddar, and cook uncovered for about 15 minutes more. The cream should bubble and a knife should slide easily through the center potatoes. If they’re still firm, cook in 5-minute increments, shielding the top if it browns too quickly. Rest for 5 minutes before serving.
Tips
Keep the potato layer relatively shallow; a deeper dish may need substantially more time. If your air fryer does not permit foil, use a fitted oven-safe lid approved for the appliance, or choose another cooking method rather than leaving the cream exposed for the covered stage. Use oven mitts to lift the hot dish. Refrigerate leftovers within 2 hours and reheat them to 165°F (74°C) throughout.
Spoon these cheesy, creamy potatoes alongside your favorite main dish while the top is still warm and bubbly.
