ACTIVE: 10 MIN | TOTAL: 45 MIN | SERVES: 6
7 medium russet potatoes, peeled ½ cup milk
½ cup cream
1 teaspoon black pepper
½ teaspoon nutmeg
½ 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
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