Potato Gratin with Brie, Baked in an Air Fryer

• heavy cream200ml мл
• milk↗150ml мл
• thyme sprigs↗3

  collected leaves

• garlic cloves↗3

  skin left on, crushed

• nutmeg↗1/2 whole

  grated

• white miso paste↗1 ч. л.

  (optional)

• potatoes↗900g г

  (e.g., Desiree, Russet or Maris Piper), peeled and thinly sliced with a mandoline

• unsalted butter1 ст. л.
• vegetarian brie↗200g г

  thinly sliced

Step-by-step instructions

1. 1

   Pour 200 ml of heavy cream and 150 ml of milk into a large pot. Add the thyme sprigs, crushed garlic, grated nutmeg and (optional) miso paste, season with salt and pepper. Bring to a gentle boil, then add the sliced potatoes. Simmer for 10‑15 min until almost tender, and remove the pot from the heat.

2. 2

   Butter a 15 cm deep-sided dish suitable for the air fryer. Preheat the air fryer to 180 °C. Spoon a third of the potato mixture into the dish, smooth evenly and sprinkle a third of the sliced brie. Repeat the layers two more times, finishing with a top layer of brie. Cover the dish with aluminum foil.

3. 3

   Bake in the air fryer for 50 min to 1 hour, removing the foil for the last 10 min. Check doneness by piercing the centre with a sharp knife—if it slides in without resistance, the gratin is ready. Carefully remove the dish and let the dish cool for 10 min before serving.