7 medium russet potatoes, peeled
1/2 cup milk
1/2 cup cream
1 teaspoon black pepper
1/2 teaspoon nutmeg
1/2 cup Gruyère or semi-mature cheese, grated
1. Preheat the Airfryer to 390°F. Slice the potatoes
wafer-thin. In a bowl, mix the milk and cream
and season to taste with salt, pepper and
nutmeg. Coat the potato slices with the milk
mixture.
2. Transfer the potato slices to a 8-inch heat-
resistant baking dish and pour the rest of the
cream mixture from the bowl on top of the
potatoes. Place the baking dish in the cooking
basket into the Airfryer. Set the timer and cook
for 25 minutes. Remove cooking basket and
distribute the cheese evenly over the potatoes.
Set the timer for 10 minutes and bake the gratin
until it is nicely browned.
Tip: Instead of milk you can
substitute 2 eggs.
ACTIVE: 10 MIN
TOTAL: 45 MIN
SERVES: 6