Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup shredded cheddar cheese (or Gruyere, or a combination)
- Chopped fresh parsley, for garnish (optional)
Instructions
- Peel and thinly slice the potatoes and onion. The slices should be about 1/8 inch thick for even cooking. You can use a mandoline for consistent slices, but a sharp knife will also work. Mince the garlic.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until smooth. Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Bring to a simmer, then reduce heat and cook for 5-7 minutes, until the sauce has thickened slightly. Stir in the salt, pepper, and nutmeg. Remove from heat.
- In a large bowl, combine the sliced potatoes, onions, and garlic. Pour the cream sauce over the potatoes and toss gently to coat evenly.
- Preheat your air fryer to 325°F (160°C).
- Grease an air fryer-safe baking dish or pan that fits inside your air fryer basket. Layer the potato mixture in the dish, overlapping the slices slightly.
- Cover the dish tightly with aluminum foil. Air fry for 30 minutes.
- Remove the foil and sprinkle the shredded cheese over the potatoes. Air fry for an additional 10-15 minutes, or until the potatoes are tender and the cheese is melted and bubbly and golden brown.
- Let the potatoes rest for 5-10 minutes before serving. This allows the sauce to thicken slightly.
- Garnish with chopped fresh parsley, if desired. Serve hot.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Air Fryer
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 5 g
- Fat: 20 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g