Air Fryer Potato Gratin
Paper-thin potato slices cook in herbed cream under a crust of gouda and parmesan, without ever heating the big oven.
Ingredients13
- Potatoes600g
- Onion1 Stk.
- Garlic Clove1 Stk.
- Thyme, Fresh5g
- Rosemary, Fresh5g
- Butter1 TL
- Heavy Cream100ml
- Milk50ml
- Gouda80g
- Parmesan20g
- Nutmeg1 Prise
- Salt1 TL
- Pepper0.5 TL
Instructions
- 1
Peel the potatoes and shave them into very thin slices, so they cook through evenly.
- 2
Chop the onion, the garlic and the fresh herbs especially fine.
- 3
Grease a heatproof baking dish with the butter and shingle the potatoes into it with the diced onion and garlic.
- 4
Stir the cream, milk, herbs and seasonings together and pour the mixture evenly over the potato layers.
- 5
Bake the gratin in the air fryer at 325F for about 20 minutes, until the potatoes are nearly tender.
- 6
Spread the grated gouda and parmesan over the top and let the cheese turn golden and crisp at 350F for another 8 to 10 minutes.
- 7
Let the finished gratin rest briefly before serving, so the sauce can settle and thicken.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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