Tillie Doyle
Air fryers are a convenient and healthier alternative to deep frying, and they can be used to cook a variety of dishes, including potatoes. Scalloped potatoes, also known as potatoes au gratin, are a classic, comforting dish that can be easily prepared in an air fryer. This dish typically consists of thinly sliced potatoes layered with a rich and creamy sauce, and sometimes cheese, resulting in a tender and creamy texture. By using an air fryer, you can achieve the perfect scalloped potatoes with a crispy texture and delicious flavour.
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What You'll Learn
Thinly slice the potatoes
Thinly slicing the potatoes is an important step in making scalloped potatoes in an air fryer. The thin slices help ensure even cooking and layering. The recommended thickness for the potato slices is 1/4 to 1/3 inch. You can use a mandoline or a sharp knife to achieve thin, even slices.
When slicing the potatoes, it is important to maintain a consistent thickness. This will ensure that all the slices cook at the same rate. Thick potato slices may not cook through in the air fryer, resulting in unevenly cooked potatoes. Therefore, it is crucial to aim for thin, uniform slices.
To achieve the ideal thickness, it is recommended to use a mandoline. A mandoline is a kitchen tool specifically designed for slicing, and it can help you achieve thin, consistent slices with ease. If you do not have a mandoline, you can use a sharp knife, but it may require more skill and practice to get thin, even slices.
In addition to slicing the potatoes thinly, it is also important to consider the type of potatoes you are using. Russet, gold, white, or similar potatoes are often recommended for scalloped potatoes. These varieties tend to have a higher starch content, which can help thicken the sauce and create a creamy texture. Red potatoes, on the other hand, are best avoided as they tend to have a waxy texture that may not cook down tender enough for this dish.
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Use the right type of potatoes
When making potato scallops in an air fryer, it is important to select the right type of potatoes. The variety of potatoes you choose will impact the texture and taste of the final dish. For the best results, opt for starchy potatoes such as russet, gold, or white potatoes. These varieties will help to thicken the sauce and produce a tender, creamy texture.
It is recommended to avoid waxy-fleshed potatoes, such as red potatoes, as they tend to remain hard after cooking and do not achieve the desired tender texture. Instead, choose potatoes that are known to cook down nicely and have a creamy texture, such as Yukon Golds. These potatoes will ensure your scalloped potatoes have a rich flavor and a smooth, creamy consistency.
The key to achieving the perfect potato scallops is to cut the potatoes into thin, even slices. This will ensure that the potatoes cook evenly and achieve a consistent texture throughout the dish. Aim for a thickness of about 1/4 to 1/3 inch for each slice. By keeping the slices thin and uniform, you can avoid undercooked or crunchy potatoes, which are not desirable in scalloped potatoes.
Additionally, consider soaking the potato slices in cold water for about 30 minutes before cooking. Soaking draws out the starch, resulting in crispier potatoes. After soaking, be sure to dry the potatoes thoroughly to prevent steaming in the air fryer, which can make them soft. Properly prepared potatoes will ensure your scalloped potatoes turn out delicious and with the right texture.
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Layering the potatoes
Once you have your thinly sliced potatoes, it's time to start layering! Start by greasing your air fryer pan with butter or oil. Then, layer the potatoes in the pan, making sure they are in a single layer. If you are making scalloped potatoes, you can simply layer the potatoes in the pan and then pour the cream mixture over them. However, if you are making potatoes au gratin, you will need to add shredded cheese between the layers of potatoes.
For scalloped potatoes, continue layering the potatoes and cream mixture until you have used up all your ingredients, creating a delicious stack of potatoes. Make sure to push the potatoes slightly underneath the cream to prevent them from drying out during cooking. If you are making a larger batch, you may need to use a deeper pan to accommodate multiple layers of potatoes.
Finally, for potatoes au gratin, finish off the top layer with a generous sprinkling of shredded cheese. This will melt during cooking and create a golden, crispy top layer. Whether you are making scalloped potatoes or potatoes au gratin, the layering technique is crucial to ensuring even cooking and a delicious, creamy texture.
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The creamy sauce
For a simple version of the creamy sauce, you can combine cream, butter, and cheese in a small saucepan. Heat the mixture over low to medium heat while stirring to combine. You can also add other ingredients such as garlic, thyme, nutmeg, salt, and pepper to taste.
If you prefer a thicker sauce, you can add flour or corn starch to the mixture. Alternatively, you can soak the potato slices in cold water before coating them in the sauce, as this will draw out the starch and result in crispier potatoes. Just be sure to dry the potatoes after soaking and coat them in oil before adding the sauce.
Once your potatoes are sliced and coated in sauce, it's time to layer them in your baking dish. Each layer of potatoes should be coated in the creamy sauce, creating a delicious stack of potatoes that will absorb the flavours as they bake.
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Reheating and storing
When storing leftover scalloped potatoes, place them in an airtight container and put them in the refrigerator for up to 3 days. To reheat, place the scalloped potatoes in a small baking dish and put them in the air fryer at 320 degrees Fahrenheit for 3 to 5 minutes, or until heated through. You can also reheat them in the oven for a few minutes to crisp them up. Place them on a baking sheet in a single layer.
If you wish to freeze scalloped potatoes, let them cool completely, then place them in a freezer bag and put them in the freezer for up to 3 months. To reheat frozen potatoes, there is no need to thaw or defrost them first. Simply place them in the air fryer and heat them for 3 to 4 minutes at 180 degrees Celsius or 360 degrees Fahrenheit.
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Frequently asked questions
First, rinse and pat dry the potatoes, then carefully peel and remove the potato skin. Use a mandolin to cut 1/8”-1/4" thick potato slices. Next, add milk, heavy cream, and seasonings to a large bowl with the potatoes. Toss well to coat the potatoes. Pour them into a greased pan and level them out with a spoon. Set the pan in the air fryer and cook at 320-330 degrees F for 15-20 minutes, or until the potatoes are tender and the top layer is golden brown.
The cooking time will depend on the thickness of your potato slices and the type of air fryer you have. On average, potato scallops will take 15-20 minutes to cook in an air fryer at 320-330 degrees F.
Place the leftover scalloped potatoes in a small baking dish and reheat in the air fryer at 320 degrees F for 3-5 minutes, or until heated through.
