Air fryer recipe · Sides
Potato Gratin Bites
Creamy layered potato pucks crowned with a bubbling golden cheese lid.
- 30 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 215kcal
- 5.6 gprotein
- 18.1 gcarbs
- 13.7 gfat
- 1.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Waxy potatoes500 g
- Double cream150 ml
- Grated cheddar80 g
- Garlic clove1
- Fresh thyme1 tsp
Method
Slice thinly
Peel the potatoes and slice them as thinly as you can, ideally with a mandoline. Thin, even slices are the trick to the bites cooking through at the same speed so none stay hard in the middle.
Infuse the cream
Warm the cream with the crushed garlic, thyme, salt and pepper until it just steams, then take it off the heat. Let it sit a few minutes so the garlic and thyme steep their flavour into the cream.
Layer the cups
Stack the potato slices into greased muffin moulds, spooning a little cream over each layer. Press them down firmly as you go, so the layers sit compact and hold together when you turn them out.
Top with cheese
Pour any leftover cream over the tops and scatter the cheddar across each cup. As it cooks the cheese melts and browns into a crisp golden crown that seals in the soft, creamy layers below.
Air-fry until bubbling
Cook at 180°C for 20 min until the potatoes are tender right through and the tops are golden and bubbling. Let them cool for five minutes so they firm up and hold together when lifted out.
