Creamy potato gratin
By Anna Glover
Dig out your air fryer to make this deliciously creamy potato gratin. It’s a great side for a Sunday roast, or for the Christmas dinner table
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Prep:15 mins
Cook:1 hrs 30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 454
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fat 35g
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saturates 22g
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carbs 26g
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sugars 0g
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fibre 3g
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protein 7g
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salt 0.3g
Ingredients
- 1 garlic clove , halved
- 1 tbsp butter , softened
- 500-600g Maris Piper potatoes , peeled and thinly sliced
- 2 tsp thyme leaves
- 200ml double cream
- 100ml milk
- 50g gruyère (or vegetarian alternative), grated
Method
Get a baking dish that fits snugly into your air fryer. You want it to be as big as possible, while still fitting easily.
Rub the cut garlic clove all over the inside of the baking dish. Add the butter and spread it around the dish so that every surface is coated. Layer the potatoes into the dish, seasoning each layer with salt, pepper and a few thyme leaves. Continue layering until the dish is full.
Mix the cream and milk together, then pour on top of the potatoes. Cover the dish with foil and bake at 160C in the air fryer for 1 hr.
Remove the foil and top with the cheese. Bake for another 20-30 mins until the cheese is golden and bubbling, and the potatoes are completely tender when you insert a knife.
