Crispy Cheesy Scalloped Potatoes in the Air Fryer

These Cheesy Air-Fryer Scalloped Potatoes are a simple, crowd-pleasing side dish that cooks in about half the time of traditional oven-baked scalloped potatoes. Thinly sliced potatoes are layered with a creamy onion sauce and plenty of cheese, then air-fried until tender and golden. This recipe is perfect for weeknights, holiday dinners, or anytime you want a comforting, cheesy potato dish without the long bake time.

Ingredients

Gather the ingredients below to make these easy air fryer scalloped potatoes. Exact measurements and a printable recipe are included later in the recipe card.

• Potatoes (thinly sliced)
• Butter or margarine
• Onion
• Garlic
• All-purpose flour
• Salt and black pepper
• Paprika
• Milk (or half-and-half/heavy cream for a richer sauce)
• Cheddar cheese, grated
• Parmesan cheese, grated
• Optional: fresh parsley for garnish

What kind of potatoes should I use?

You can use several varieties of potatoes. Red potatoes or russets work well; the key is to slice them uniformly so they cook evenly. Use a mandolin or a sharp knife to get thin, consistent slices of about 1/8 inch.

How to Make Air Fryer Scalloped Potatoes

• Slice the potatoes about 1/8 inch thick using a mandolin or a sharp knife. Keep the slices even for consistent cooking.
• Melt the butter in a saucepan over low-medium heat. Add the diced onion and minced garlic and cook for about 3 minutes until softened.
• Add the flour, paprika, salt, and black pepper and cook for 1 minute to remove the raw flour taste. Whisk in the milk slowly, increase to medium heat, and bring the sauce to a gentle boil. Boil for one minute while stirring constantly to thicken the sauce.
• Grease a baking dish that fits inside your air fryer basket. Layer half of the sliced potatoes, slightly overlapping. Pour half of the sauce over the potatoes, then sprinkle half of the cheddar and half of the Parmesan.
• Add the remaining potato slices in a second layer, pour the remaining sauce over them, and top with the rest of the cheeses. Cover the dish tightly with aluminum foil.
• Air fry at 360°F (182°C) for 30 minutes covered. Carefully remove the foil and continue to air fry for an additional 10–15 minutes until the potatoes are tender and the top is golden and bubbly.
• Let the dish rest for a few minutes before serving. Garnish with chopped fresh parsley if desired, and serve hot.

Substitutions

Potatoes: Use any variety, keeping slices thin. Thicker slices will take longer to cook.

Aromatics: Red onion, yellow onion, or shallots work well. You can also use dried onion or garlic in a pinch.

Dairy: Swap milk for half-and-half or heavy cream for a richer sauce, or use lower-fat milk for a lighter version.

Cheese: White cheddar and Parmesan are used here, but Gruyère, smoked gouda, mozzarella, or provolone are tasty alternatives.

Equipment

• An oven-safe baking dish that fits inside your air fryer basket (an 8-inch round or square cake pan often works well).
• Knife and cutting board (or mandolin for even slices).
• Medium saucepan for the sauce.
• Aluminum foil to cover during the first stage of cooking.

How to Store and Reheat

• Refrigerate leftovers in an airtight container for 3–4 days.
• Freeze wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before reheating.
• To reheat in the air fryer: preheat to 350°F, place the potatoes in the dish, and heat for 3–8 minutes or until warmed through. Times vary by appliance.

Printable Recipe (Summary)

Nutrition (Per Serving)

Calories: 301 kcal | Carbohydrates: 29 g | Protein: 12 g | Fat: 15 g | Saturated Fat: 9 g | Sodium: 532 mg

Thanks for stopping by!

I enjoy sharing easy, delicious recipes. If you make these Cheesy Air-Fryer Scalloped Potatoes, consider bookmarking the page or saving the recipe card for later. Enjoy!