You’ll Need
600g potatoes, peeled and sliced very thin
150ml double cream
100ml whole milk
150g mature cheddar, grated
150g smoked bacon, finely diced
2 cloves garlic, finely grated
1 tsp sea salt
½ tsp black pepper
1 tsp dried thyme
Optional But Dangerous
Parmesan topping
Extra bacon
Gruyère cheese
Method
Preheat your air fryer to 180°C.
Place the cream, milk, garlic, salt, black pepper, and thyme into a bowl.
Mix thoroughly.
Lightly grease four small heatproof ramekins or one larger dish.
Layer the potatoes into the dishes.
Scatter bacon between the layers.
Pour over the cream mixture evenly.
Top with the grated cheddar.
Place into the air fryer.
Cook at 180°C for 22–28 minutes until the potatoes are tender and the cheese is bubbling.
For maximum festive glory, give the pots a final 2–3 minutes at 200°C until deeply golden on top.
Allow to rest for 5 minutes before serving.
Serve alongside turkey, gammon, roast beef, or anything else lucky enough to share the plate.