Creamy, cheesy, and perfectly tender scalloped potatoes just got easier with this air fryer adaptation of the classic comfort food. Traditional scalloped potatoes often require long baking times, but your air fryer cuts that time nearly in half while still delivering those crispy edges and velvety centers we all love. This recipe transforms humble potatoes into an impressive side dish that pairs beautifully with almost any main course. Whether you’re cooking for a weeknight family dinner or a special occasion, these air fryer scalloped potatoes bring gourmet flavor without the fuss. The best part? Your air fryer ensures even cooking and that perfect golden top without heating your entire kitchen!
Ingredients
- 1½ pounds (about 4 medium) russet potatoes, thinly sliced (⅛ inch thick)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- ½ cup heavy cream
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg (optional)
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons fresh chives or green onions, chopped (for garnish)
Instructions
- Prep the potatoes: Wash and peel the potatoes (or leave the skins on if preferred). Using a mandoline or sharp knife, slice the potatoes into uniform ⅛-inch thick slices. Place in cold water for 5 minutes to remove excess starch, then pat completely dry with paper towels.
- Make the sauce: In a small saucepan over medium heat, melt the butter. Add flour and whisk constantly for 1 minute to form a roux. Slowly whisk in the warm milk and cream, stirring continuously until smooth. Add garlic, salt, pepper, and nutmeg. Simmer for 2-3 minutes until thickened. Remove from heat and stir in half the cheese until melted.
- Prepare the air fryer: Lightly grease an air fryer-safe baking dish that fits in your air fryer basket. A 7-inch round or 8×6-inch rectangular dish works well.
- Layer the potatoes: Place a single layer of potato slices in the bottom of the prepared dish. Pour about ¼ of the sauce over the potatoes. Repeat layering potatoes and sauce until all ingredients are used, ending with sauce on top.
- Cook: Place the dish in the air fryer basket. Set the temperature to 350°F and cook for 25 minutes. Check potatoes for tenderness with a fork. If still firm, cook for an additional 5-7 minutes.
- Add cheese topping: Sprinkle the remaining cheese over the top. Return to the air fryer for an additional 3-5 minutes until the cheese is melted and golden.
- Rest and serve: Allow to rest for 5 minutes before serving. Garnish with chopped chives or green onions.
Tips for Success
- Slice potatoes to uniform thickness for even cooking
- Pat the potatoes completely dry before layering to prevent excess moisture
- For extra insurance against sticking, line your baking dish with parchment paper
- Don’t overcrowd the air fryer – ensure there’s at least ½ inch of space around the baking dish for proper air circulation
Variations
- Loaded Potato: Add ¼ cup cooked, crumbled bacon and 2 tablespoons of sour cream to the sauce
- Ham and Swiss: Replace cheddar with Swiss cheese and add ½ cup diced ham between layers
- Herb Garden: Mix 1 tablespoon each of fresh thyme, rosemary, and parsley into the sauce
- Spicy Kick: Add ¼ teaspoon cayenne pepper and ¼ cup diced jalapeños to the sauce
Frequently Asked Questions:
What type of potatoes work best for air fryer scalloped potatoes?
Russet potatoes are ideal because their high starch content helps create a creamy texture. Yukon Gold potatoes are a good alternative, offering a naturally buttery flavor and slightly waxy texture that holds shape well when cooked.
Do I need to peel the potatoes?
Peeling is optional. Leaving the skins on adds texture, fiber, and nutrients. If you choose to keep the skins, be sure to scrub the potatoes thoroughly before slicing.
Can I make this recipe dairy-free?
Yes! Substitute the milk and cream with unsweetened plant-based alternatives like almond or oat milk. Use dairy-free butter and vegan cheese shreds. The sauce may be slightly less rich but will still be delicious.
Can I prepare this dish ahead of time?
You can slice the potatoes and make the cheese sauce up to 24 hours in advance. Store potatoes in cold water in the refrigerator to prevent browning, then drain and pat dry before assembling. Reheat the sauce gently before layering with potatoes.
