Layerd potato gratin recipe

A creamy, cheesy potato dish with thin layers of tender potatoes and a golden, bubbly top—made easily in the air fryer.

Servings: 4–6
Prep Time: 20 minutes
Air Fry Time: 35–45 minutes

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Ingredients

• 1 kg potatoes (Yukon Gold or Russet), thinly sliced
• 2 cups heavy cream (or half cream + half milk)
• 2–3 garlic cloves, minced
• 1 cup grated Gruyère, cheddar, or mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp butter
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme (optional)
• ½ tsp nutmeg (optional)
• Fresh parsley for garnish (optional)

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Instructions

Step 1: Prepare the Potatoes

1. Wash, peel (optional), and slice potatoes into very thin slices (about ⅛ inch / 3 mm).
2. Do not rinse the potatoes after slicing—the starch helps create a creamy texture.

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Step 2: Make the Cream Mixture

1. In a bowl, combine:
   • Heavy cream
   • Minced garlic
   • Salt
   • Black pepper
   • Thyme
   • Nutmeg
2. Mix well.

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Step 3: Layer the Gratin

1. Grease an air fryer-safe baking dish with butter.
2. Arrange a layer of potato slices.
3. Pour a little cream mixture over the potatoes.
4. Sprinkle with some cheese.
5. Repeat the layers until all potatoes are used.
6. Finish with the remaining cream and top with cheese.

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Step 4: Air Fry

1. Cover the dish tightly with aluminum foil.
2. Preheat the air fryer to 160°C (320°F) for 3 minutes.

First Cook:

• Air fry covered for 25–30 minutes until the potatoes are tender.

Final Browning:

• Remove the foil.
• Increase temperature to 180°C (350°F).
• Air fry for 8–12 minutes until the top is golden and bubbly.

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Step 5: Rest & Serve

• Let the gratin rest for 10 minutes before slicing.
• Garnish with fresh parsley and serve warm.

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Tips

• Use a mandoline slicer for evenly thin potato layers.
• Avoid cutting potatoes too thick, as they may stay firm in the center.
• For extra richness, add a layer of caramelized onions between the potatoes.
• If your air fryer dish is deep, increase the covered cooking time by 5–10 minutes.
• Leftovers can be reheated in the air fryer at 160°C (320°F) for 5–8 minutes until warm and crispy.