Name: Air-Fryer Cheesy Potatoes
Total time: 1 h
Ingredients: 2 ounces cheddar cheese , shredded (½ cup); ¼ cup shredded Parmesan cheese; 1 tablespoon unsalted butter; 1 garlic clove , minced; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; Salt and pepper; 1 pound russet potatoes , unpeeled, sliced ¼ inch thick

Why This Recipe Works

From roasted fingerlings to smashed baby Bliss and French-fried russets, the air fryer makes delicious work of all of them. This made us think more ambitiously: Could we bake a bubbly cheese and potato gratin in the perforated basket? We weren't keen on using extra equipment such as a mini casserole. Fortunately, a foil sling worked fine and enabled us to shape it just large enough to hold our ingredients while allowing space for the air circulation that makes the air fryer so effective. After tossing thinly sliced potatoes with butter and seasonings, we shingled them in layers, sprinkling cheese in between. A mix of nutty Parmesan and cheddar gave the best mix of flavor and texture. To prevent the top layer of cheese from burning, we waited to add it until the potatoes were completely tender. The result was a gorgeous, decadent gratin sized just right for two people.

Before You Begin

Use the large holes of a box grater to shred the cheddar and Parmesan cheese.

Instructions

Make foil sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so that edges of foil are flush with top of basket. Lightly spray foil and basket with vegetable oil spray.

Combine cheddar and Parmesan in bowl; set aside. Microwave butter, garlic, thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper in large bowl at 50 percent power, stirring occasionally, until butter is melted, about 1 minute. Add potatoes and toss to coat. Shingle half of potatoes in single layer in prepared basket, covering center of foil. Sprinkle potatoes with half of cheese mixture. Shingle remaining potatoes in single layer over top.

Place basket in air fryer and set temperature to 400 degrees. Cook potatoes until tender and crispy at edges, 30 to 35 minutes, using sling to rotate potatoes halfway through cooking. Sprinkle potatoes with remaining cheese mixture. Return basket to air fryer and cook until cheese is bubbly and golden brown, about 2 minutes.

Using foil sling, carefully remove potatoes from basket and transfer to serving dish. Season with salt and pepper to taste. Serve.