Air Fryer Au Gratin Potatoes Recipe (2024)

FAQs

Why won t my potatoes cook in the air fryer? ›

If you're consistently stumped with why your potatoes aren't crisping up, there's a good chance that you're overfilling your air fryer. There's a reason people say “less is more”. Overfilling your air fryer can stop the air from circulating properly and can cause the potatoes to cook unevenly.

Preheat an air fryer to 400 degrees F (200 degrees C). Rub potatoes with olive oil and season with salt, pepper, garlic powder, and parsley. Place potatoes in the air fryer basket. Cook in the preheated air fryer until potatoes are soft, 40 to 50 minutes, depending on potato size.

The size of the potato and model of airfryer may effect the cooking time. To speed up the cooking time, you can microwave on high for 8-10 mins before airfrying (check after 15-20 mins). When ready, the skin should be crisp and the inside tender and fluffy.

Why are my au gratin potatoes watery? If you stored the sliced potatoes in water to prevent discoloring, but didn't drain them well and pat them dry before adding them to the baking dish, you may have added extra water to the dish.

Soaking the potatoes does something magical with the starches—it helps achieve the coveted French fry crispiness and prevents the fries from sticking together. This is what I did for the air fryer, too. I soaked these potatoes for about an hour or so, but I've also soaked them for up to 24 hours with no ill effect.

While a baked potato made in the oven is undeniably delightful, a baked potato is even more scrumptious when it's made in an air fryer. The concentrated heat and fan in the air fryer crisps the skin of the potato to perfection while also creating light, fluffy insides, ready to be topped any way your heart desires.

While air fryers are popular, the most expensive models can start to get a little pricey which could undermine their status as a budget item. Many people came out for halogen ovens as the better option.

Potatoes can come out soggy in an air fryer if you don't dry them after washing. Once you've washed your spuds you need to dry them thoroughly. If you don't then excess moisture can seep into your potato while it's being cooked and result in a soggy skin.

Foil is safe to use in an air fryer so long as you follow three basic rules: never let foil touch the heating element; make sure the foil is weighted so it doesn't blow around the basket; and avoid contact with acidic ingredients, which can cause the foil to leach onto your food.

Crispy outside and creamy and fluffy inside, the air fryer is the BEST way to cook potatoes.

Why are potatoes soaked before frying? ›

A: The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Do I need to boil my potatoes first? Trust us: You seriously don't need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.

Once they have been peeled and cut, raw potatoes will turn brown quickly. This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat.

The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients ...

Too much cheese will break and become greasy, but a small amount of Parmesan adds a salty tang, while some Gruyere puts nuttiness into play. More importantly, the cheese forms a crunchy-chewy crust along the bottom and sides of the dish, wrapping the gratin in a savory frico—a crispy cheese cracker.

Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes. Acidic Ingredients: If your soup contained highly acidic ingredients (e.g., tomatoes), it could have affected the texture of the potatoes.

It's essential that you spread the potatoes in a single layer in the air fryer basket and that you leave a little space between each one. If they're too crowded, the potatoes will steam inside the air fryer, and they won't get crispy. In order to give them adequate space, you'll likely need to work in batches.

Leave your potatoes to steam dry

Before you put the potatoes in the air fryer, make sure you let them steam dry. Wet potatoes won't crisp up as well. All you need to do is to leave them sitting in the colander for a few minutes to dry and then you're good to go.

Other acidic ingredients, like wine or tomatoes, can also prevent your potatoes from properly cooking. Baking Kneads explains this is a result of the potato's pectin chains and their inability to soften when they come into contact with acidic ingredients.