SCALLOPED POTATOES IN AIR FRYER RECIPES

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RECIPE THIS | AIR FRYER CHEESY SCALLOPED POTATOES AU GRATIN



Recipe This | Air Fryer Cheesy Scalloped Potatoes Au Gratin image

Air Fryer Scalloped Potatoes Au Gratin. How to make the easiest air fryer scalloped potatoes. Whether you call them scalloped potatoes, au gratin, or cheesy potatoes, they are ideal for a quick mini casserole in the air fryer.

Provided by RecipeThis.com

Categories     Main Course    Side Dish

Total Time 26 minutes

Prep Time 5 minutes

Cook Time 21 minutes

Yield 2

Number Of Ingredients 13

Air Fryer
Mandoline
Ramekins
4 Medium Potatoes
1 Tbsp Extra Virgin Olive Oil
50 g Frozen Sweetcorn
50 g Frozen Peas
100 g Leftover Ham (optional)
200 ml Coconut Milk
100 g Cheddar Cheese
100 g Double Gloucester
1 Tbsp Parsley
Salt & Pepper

Steps:

  • Slice. Using a mandoline (or a sharp knife) thinly slice your potatoes.
  • Toss. Load into a bowl and toss in extra virgin olive oil, salt, pepper, and parsley.
  • Air Fry. Load sliced potatoes into the air fryer and cook for 12 minutes at 180c/360f. Then shake the air fryer basket. Cook for a further 6 minutes at 200c/400f.
  • Mix. Back in the potato bowl add cooked sliced potatoes with coconut milk, leftover ham, sliced cheese, frozen sweetcorn, and frozen peas. Mix.
  • Load. Add to ramekins and top with more sliced cheese.
  • Melt. Load the ramekins into the air fryer basket and cook for a further 3 minutes at 200c/400f to melt the cheese.
  • Serve. Eat from the ramekins or load onto dinner plates.

Nutrition Facts : Calories 770 kcal, CarbohydrateContent 12 g, ProteinContent 38 g, FatContent 65 g, SaturatedFatContent 42 g, CholesterolContent 141 mg, SodiumContent 1154 mg, FiberContent 2 g, SugarContent 3 g, ServingSize 1 serving

SCALLOPED POTATOES RECIPE - BETTYCROCKER.COM



Scalloped Potatoes Recipe - BettyCrocker.com image

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You’ll need to put in a bit of “peeler time” to get the spuds ready for the oven, but after that it’s just a long bake and a short standing period to let the sauce thicken. Then, voila! you’re ready to serve.

Provided by Betty Crocker Kitchens

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 7

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

Steps:

  • Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
  • In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
  • Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Nutrition Facts : Calories 310 , CarbohydrateContent 46 g, CholesterolContent 30 mg, FatContent 2 , FiberContent 4 g, ProteinContent 8 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 520 mg, SugarContent 8 g, TransFatContent 0 g

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