These Cheesy Air-Fryer Scalloped Potatoes are a quick, creamy side that takes about half the time of an oven-baked version. Thinly sliced potatoes are layered with a savory onion and garlic cream sauce, topped with cheddar and Parmesan, then air-fried until tender and golden.
This homemade scalloped potatoes recipe (potatoes au gratin) works well for weeknight dinners or special occasions. It pairs nicely with roasted or smoked ham and roast chicken.
Ingredients
To make Cheesy Air-Fryer Scalloped Potatoes you will need:
- Potatoes (about 1½ pounds)
- 2 tbsp butter or margarine
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- 2 cups milk
- 1 cup grated cheddar cheese
- ½ cup grated Parmesan cheese
- Optional: fresh parsley for garnish
See the printable recipe card below for exact measurements and nutrition details.
What kind of potatoes should I use?
Use red potatoes, russets, or your preferred variety. The key is to slice them thinly (about 1/8 inch) so they cook evenly.
How To Make Air Fryer Scalloped Potatoes
- Slice potatoes about 1/8 inch thick using a mandolin or a sharp knife.
- Melt the butter in a saucepan over low-medium heat. Add the diced onion and minced garlic and cook until softened, about 3 minutes.
- Stir in the flour, paprika, salt, and pepper and cook 1–2 minutes. Whisk in the milk slowly, increase to medium heat, and bring to a boil. Boil for 1 minute, stirring constantly, until the sauce thickens and is smooth.
- Grease a baking dish or pan that fits in your air fryer basket. Layer half the sliced potatoes in the dish, overlapping slightly. Pour half the sauce over the potatoes and sprinkle with half the cheddar and half the Parmesan.
- Add the remaining potato slices in a second layer, pour the rest of the sauce over them, and top with the remaining cheeses. Cover tightly with aluminum foil.
- Air fry at 360°F (182°C) for 30 minutes. Remove the foil and air-fry for another 10–15 minutes until the potatoes are tender and the top is golden and bubbly.
- Let rest a few minutes (they will be hot), garnish with chopped fresh parsley if desired, and serve.
Substitutions
Potatoes: Any type will work; slice thin for even cooking. Thicker slices need more time.
Aromatics: Use yellow or white onion, or substitute dried onion or garlic if needed.
Milk: Swap with half-and-half or heavy cream for a richer sauce, or use low-fat milk for a lighter version.
Cheese: Replace cheddar or Parmesan with Gruyère, smoked gouda, or a mozzarella-provolone blend for different flavors.
Variations
- Add-ins: Layer cooked bacon, diced ham, sautéed mushrooms, or bell peppers between the potatoes for extra flavor.
- Spicy: Add diced jalapeños, a pinch of cayenne, or red pepper flakes to the sauce or between layers for heat.
Equipment
- An oven-safe dish or pan that fits inside your air fryer basket (an 8-inch cake pan works well for many large air fryers).
- Knife and cutting board
- Optional: mandolin slicer for uniform potato slices
How To Store And Reheat
- Refrigerate leftovers in an airtight container for 3–4 days.
- Freeze wrapped in plastic and foil for up to 2 months; thaw overnight in the refrigerator before reheating.
- To reheat in the air fryer, preheat to 350°F and warm the potatoes for 3–5 minutes or until heated through.
3 Top Tips For Success
- Slice potatoes uniformly so they cook evenly—use a mandolin if available.
- Overlap slices slightly but avoid crowding too tightly so heat circulates and potatoes cook through.
- Air fryer models vary—check the dish after uncovering and adjust time as needed to prevent burning the top.
Printable Recipe
Air Fryer Scalloped Potatoes Recipe
15 mins
45 mins
1 hr
6 servings
Ingredients
Onion Sauce
- 2 tbsp butter or margarine
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp flour
- ½ tsp salt
- ½ tsp paprika
- ¼ tsp black pepper
- 2 cups milk
Assemble Scalloped Potatoes
- 1½ pounds potatoes, thinly sliced (about 1/8 inch)
- 1 cup grated cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Melt butter in a saucepan over low heat. Add the onion and garlic and cook about 3 minutes.
- Stir in flour, paprika, salt, and pepper and cook 1–2 minutes. Whisk in milk slowly, bring to a boil over medium heat, and boil 1 minute until thickened.
- Grease a pan that fits your air fryer basket. Layer half the potatoes, overlapping slightly. Pour half the sauce over the potatoes and top with half the cheddar and half the Parmesan.
- Add the remaining potatoes, top with the rest of the sauce and cheeses, and cover tightly with foil.
- Air fry at 360°F for 30 minutes. Remove foil and air-fry another 10–15 minutes until tender and golden.
- Garnish with parsley and serve warm.
Notes
- Slice potatoes uniformly for even cooking; a mandolin helps.
- Don’t overlap slices too tightly so heat can circulate.
- Air fryer temperatures vary—check after removing foil to avoid over-browning.
Nutrition (per serving)
Calories: 301 kcal | Carbs: 29 g | Protein: 12 g | Fat: 15 g
Nutrition information is an estimate and not guaranteed.
Related Air Fryer Recipes
Try other air fryer potato recipes for more sides and snacks.
Pairing
This scalloped potato dish complements smoked or baked ham, roasted chicken, or air-fryer turkey thighs for a complete meal.
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