Air Fryer Baked Potato & Cheese Gratin with Bacon — Step-by-Step
Why this air fryer version?
This classic potato & cheese gratin gets a speed and texture upgrade in the air fryer: the edges become nicely crisp while the interior stays creamy. It’s ideal when you want the indulgence of a gratin but have less oven time (or don’t want to heat the whole kitchen).
Yields: 6 servings
Prep time: 15–20 minutes
Cook time (air fryer): 33–42 minutes (covered + uncovered)
Total time: 53–72 minutes (prep + cook + rest).
(If you want the quick math: prep 15–20 min + covered cook 25–30 min + crisp 8–12 min + rest 5–10 min = 53–72 min.)
Ingredients
6 medium potatoes, peeled and thinly sliced (about 1/8″ / 3 mm thick)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup heavy cream
1/2 cup milk
6 slices bacon, cooked and crumbled
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
2 tablespoons butter, sliced or dotted on top
1 tablespoon chopped fresh parsley or chives (for garnish)
Optional add-ins / swaps: pinch of nutmeg in the cream, 1/2 cup grated Gruyère for nuttier flavor, or add sautéed mushrooms or spinach for a vegetarian swap (omit bacon).
Equipment & sizing notes (important)
Air fryer oven (preferred): If your air fryer is the oven-style that fits a 9×13, you can use the regular dish. Times below apply.
Basket-style 5–6 quart air fryer: A 9×13 won’t fit. Use two 7–8 inch round or 8×5 inch loaf pans and divide the recipe, or use an 8-inch deep round pan if it fits. Cook in batches if needed.
Use an oven-safe dish that fits your air fryer. Cover with foil (or use an air-fryer-safe lid) for the covered phase, then remove for browning.
Preparation (quick)
Preheat your air fryer to 180°C / 360°F.
Slice potatoes very thin — about 1/8″ (3 mm). Uniform slices cook evenly.
Cook bacon until crisp, drain and crumble. (You can cook bacon in the air fryer first — about 8–10 min at 200°C / 400°F — then drain; but be careful not to overcrowd.)
In a small saucepan, warm the heavy cream, milk and minced garlic until steaming (do not boil). Season with a little salt, pepper and a pinch of nutmeg if using. Remove from heat.
Air Fryer Method — step-by-step These instructions assume thin potato slices (3 mm). If yours are thicker, add extra covered time.
Grease your air-fryer-safe baking dish with butter.
Layer 1: Arrange half of the potato slices in a single overlapping layer. Season lightly with salt and pepper.
Add bacon & cheese: Sprinkle half the crumbled bacon and half of both cheeses evenly over the potatoes.
Pour cream: Drizzle half of the warm cream mixture over the layer so it settles between slices.
Repeat: Make a second layer with the remaining potatoes, season, then add remaining bacon and cheeses. Pour the rest of the cream over the top.
Dot the top with the 2 tablespoons of butter (small slices distributed across the top).
Cover the dish tightly with foil (or an air-fryer-safe lid). Covering helps the potatoes steam and cook through without burning the top.
Air fry (covered) at 180°C / 360°F for 25–30 minutes. This steams and cooks the potato slices.
Check tenderness: Carefully remove foil (watch for steam). Pierce center potato with a fork — it should nearly slide through. If not, recover and cook another 5–8 minutes covered.
Brown & crisp: Once tender, remove foil and increase air fryer temp to 195–200°C / 385–400°F and air-fry uncovered for 8–12 minutes, or until the top is bubbling and golden. Watch closely — cheese and crumbs can brown quickly in the air fryer.
Rest: Let the gratin sit 5–10 minutes before serving so it sets slightly. Sprinkle with parsley or chives and serve.
Tips & troubleshooting
Too dry? If the cream absorbed too quickly, stir in 2–3 tbsp extra milk and briefly reheat in the air fryer covered for 3–5 min.
Potatoes not tender? Slices were probably too thick — either par-boil slices for 3–4 min or microwave layered potatoes for 3–5 min before assembling. That reduces air fryer time.
Basket air fryer crowding: Don’t block airflow. If you must, cook in two smaller pans and rotate for even browning.
Extra-crisp top: Sprinkle 2 tbsp breadcrumbs + extra 1/4 cup cheese on top before the final high-temp step.
Make-ahead: Assemble and refrigerate (covered) up to 24 hours. Bring to room temperature 20–30 minutes before air frying, or add 5–10 minutes to the cook time if cooking cold.
Storage & reheating: Refrigerate leftovers up to 3–4 days. Reheat in the air fryer at 160°C / 320°F for 6–10 minutes until warmed through and crisped.
Quick variant ideas
Vegetarian: Omit bacon; add sautéed mushrooms and spinach.
Herby: Add a tablespoon chopped fresh thyme or rosemary between layers.
Spicy: Sprinkle red pepper flakes between layers or add a thin layer of diced jalapeño.
Gourmet: Swap cheddar for Gruyère + Parmigiano-Reggiano.