Air Fryer Scalloped Potatoes

These air fryer scalloped potatoes are creamy, cheesy, and so easy to make. No need to heat up your whole oven for this classic side dish.

The potatoes come out tender and layered in a rich, garlicky cream sauce with melted cheddar and gruyere on top. It’s comfort food at its best.

What I love about making scalloped potatoes in the air fryer is how much faster it is compared to the oven. You get the same result in about half the time.

This recipe works great as a side for holidays, weeknight dinners, or anytime you want something warm and satisfying. It pairs well with just about any protein.

The portion size is perfect too. Instead of making a huge casserole, you get just the right amount without a ton of leftovers going to waste.

Why You’ll Love This Recipe

The Two-Cheese Combo Is Next Level – Sharp cheddar and Gruyere together create a rich nutty flavor that regular scalloped potatoes just can’t touch.

No Need to Heat Up Your Whole Oven – The air fryer keeps your kitchen cool while still giving you bubbly golden-brown cheese on top.

Perfectly Sized for Smaller Households – This makes a perfect side dish for 2 to 4 people without leaving you with a week of leftovers.

The Sauce Is Made From Scratch in Minutes – The cream sauce takes about 3 minutes on the stove and tastes way better than anything from a can.

Ingredients

• 1.5 lb Yukon Gold Potatoes, sliced 1/8-inch thin
• 1 cup Heavy Cream
• 1/2 cup Whole Milk
• 1.5 cups Sharp Cheddar Cheese, shredded
• 1/4 cup Gruyere Cheese, shredded
• 2 cloves Garlic, minced
• 1 tbsp Butter, for greasing
• 1 tbsp All-Purpose Flour
• 1/2 tsp Dried Thyme
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Nutmeg
• 1 tbsp Fresh Chives, chopped

How To Make

Step 1

Use a mandoline or sharp knife to slice the potatoes into thin, even rounds about 1/8-inch thick. Place them in a bowl of cold water to prevent browning while you prepare the sauce.

Step 2

In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, flour, dried thyme, salt, black pepper, and nutmeg. Whisk continuously and bring to a gentle simmer. Cook for 2 to 3 minutes until the mixture thickens slightly, then remove from heat and stir in 1 cup of the shredded cheddar cheese until melted and smooth.

Step 3

Grease a 6 or 7-inch round baking pan (one that fits your air fryer) with the butter. Drain and pat the potato slices dry thoroughly.

Step 4

Layer about a third of the potato slices in the pan, overlapping them slightly. Pour a third of the cream sauce over the top. Repeat with two more layers of potatoes and sauce, finishing with sauce on top.

Step 5

Cover the pan tightly with aluminum foil. Preheat the air fryer to 320 degrees F and place the covered pan inside. Cook for 30 minutes.

Step 6

Remove the foil and sprinkle the remaining cheddar cheese and gruyere cheese over the top. Increase the air fryer temperature to 360 degrees F and cook uncovered for another 10 to 12 minutes until the cheese is bubbly and golden brown and the potatoes are tender when pierced with a knife.

Step 7

Let the scalloped potatoes rest for 5 minutes before garnishing with fresh chopped chives. Serve warm.

Tips

Dry the Potato Slices Really Well

After you drain the potatoes from that cold water bath, don’t just give them a quick shake. Lay them out on a clean kitchen towel or paper towels and pat each slice dry.

Extra water on the potatoes will thin out your cream sauce as it cooks. That means instead of a thick, creamy layer between each potato, you’ll end up with a watery, soupy mess at the bottom of the pan.

Take the extra two minutes to dry them properly. It makes a huge difference in how the final dish holds together when you scoop it out.

Use a Mandoline for Even Slices

Getting all the potato slices to exactly 1/8-inch thick is really important here. If some slices are thick and some are thin, the thin ones will turn mushy while the thick ones are still crunchy in the middle.

A mandoline makes this so much easier than a knife. Set it to 1/8-inch and just run each potato across it. You’ll get perfectly uniform slices in about a minute.

If you don’t have a mandoline, use the slicing disc on a food processor. Just avoid going thicker than 1/8-inch because the air fryer cook time is built around that thickness.

Don’t Skip the Foil for the First Cook

Covering the pan tightly with foil for the first 30 minutes is what actually cooks the potatoes through. The foil traps steam inside, and that steam is what softens the potatoes layer by layer.

If you leave the foil off from the start, the top layer of potatoes will dry out and the cheese will burn long before the middle and bottom layers are tender. Make sure the foil is sealed tight around the edges so no steam escapes.

Related Recipes

• Air Fryer Baked Potatoes
• Air Fryer Loaded Hasselback Potatoes
• Air Fryer Crispy Smashed Potatoes
• Air Fryer Loaded Potato Skins
• Air Fryer Cheesy Hash Brown Patties

Frequently Asked Questions

Can I use Russet potatoes instead of Yukon Gold?

You can, but Yukon Golds are the better choice here because they hold their shape well and have a naturally creamy texture that works perfectly in scalloped potatoes. Russets tend to break down more during cooking, which can make the layers mushy instead of distinct.

If Russet is all you have, it will still taste good – just know the texture will be softer and the slices may not stay as neatly layered.