Crispy & Creamy Air Fryer Scalloped Potato Cups (Easy Muffin Tin Recipe)

You know that moment when you crave scalloped potatoes… but you don’t crave washing a giant casserole dish or waiting an hour for it to bake?

Yeah. Same.

That’s exactly why I started making Air Fryer Scalloped Potato Cups in a muffin tin. They deliver that creamy, cheesy, garlicky goodness we all love — but in cute little individual stacks that cook in half the time. And honestly? They look way fancier than the effort required.

If you’ve been hunting for an easy air fryer potato recipe, a holiday side dish, or just a fun twist on classic scalloped potatoes, you’re going to love this one.

Let’s get into it.

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Why I Switched to Air Fryer Scalloped Potato Cups

I grew up eating scalloped potatoes at every holiday. My aunt made them in a giant glass dish. They tasted amazing… but they took forever.

When I bought my air fryer, I started experimenting. I thought, “What if I stack thin potato slices in a muffin tin with cream and cheese?”

Spoiler: it worked. And it worked beautifully.

Here’s why I now prefer this method:

• Faster cooking time
• Perfect individual portions
• Crisp edges + creamy center
• Less risk of watery sauce
• Easy to serve at parties

Ever tried scooping traditional scalloped potatoes onto a plate without them collapsing? Exactly.

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What Makes These Potato Cups So Good?

The Texture Balance

You get:

• Golden, slightly crispy tops
• Tender, creamy layers inside
• Melted cheese in every bite

The air fryer circulates hot air around the muffin tin, which helps the tops brown without drying the cream.

Traditional oven scalloped potatoes sometimes turn soupy. These don’t. That alone sold me.

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Ingredients for Air Fryer Scalloped Potato Cups

You don’t need anything complicated.

Main Ingredients

• 4 medium Yukon Gold potatoes
• 1 cup heavy cream
• ½ cup whole milk
• 1 cup shredded sharp cheddar
• ½ cup grated parmesan
• 2 cloves garlic (minced)
• 1 tablespoon melted butter
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme

Optional add-ins:

• Pinch of nutmeg
• Fresh rosemary
• Thinly sliced onions

I always recommend Yukon Gold potatoes because they stay creamy without falling apart.

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Tools That Make This Recipe Easier

I’ve tested this recipe with basic tools and upgraded tools. Trust me — a couple small upgrades make life easier.

1. Mandoline Slicer

Even slices matter. Uneven potatoes cook unevenly.

I use the OXO Good Grips Handheld Mandoline Slicer
https://amzn.to/4rRRaVh

It slices perfectly thin rounds in seconds. And yes, I use the guard. I like my fingertips.

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2. Muffin Tin That Fits Your Air Fryer

You need a standard-size muffin pan that fits your basket.

I use the Wilton Perfect Results Premium Non-Stick Muffin Pan
https://amzn.to/4kDLCvg

The non-stick coating helps the cups release cleanly. No sticking, no drama.

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3. Reliable Air Fryer

I’ve made these in the COSORI Air Fryer Max XL 5.8QT
https://amzn.to/4aW2HNJ

It heats evenly and fits the muffin tin perfectly. IMO, size matters here. Smaller fryers may need mini tins.

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Step-by-Step: How to Make Air Fryer Scalloped Potato Cups

Step 1: Slice the Potatoes

Wash and peel the potatoes.

Slice them about 1/8 inch thick. Keep them uniform.

If you slice too thick, the centers stay undercooked. Ask me how I learned that lesson. 🙂

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Step 2: Make the Cream Mixture

In a bowl, combine:

• Heavy cream
• Milk
• Garlic
• Melted butter
• Salt
• Pepper
• Thyme

Whisk it well.

Add half of the cheddar and half of the parmesan into the mixture.

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Step 3: Layer the Cups

Grease your muffin tin lightly.

Place a potato slice in each cup. Spoon a little cream mixture over it. Add another slice. Repeat.

Press down gently every few layers to compact them.

Fill each cup about ¾ full.

Top with remaining cheese.

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Step 4: Air Fry

Preheat your air fryer to 350°F.

Place the muffin tin inside the basket.

Cook for 18–22 minutes.

Check at 18 minutes. The tops should look golden and bubbly.

If needed, cook an additional 2–3 minutes.

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Step 5: Let Them Rest

This step matters.

Let the potato cups sit for 5–7 minutes before removing them.

They firm up as they cool. If you remove them immediately, they fall apart.

Patience pays off here.

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Tips for Perfect Scalloped Potato Cups

After testing this recipe multiple times, here’s what makes the biggest difference:

Use the Right Cream Ratio

Too much liquid makes them soggy.

Stick to 1 cup cream + ½ cup milk for 4 potatoes.

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Don’t Overcrowd the Basket

Airflow creates crisp tops.

If your air fryer feels cramped, cook in batches.

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Press Midway Through Cooking

At the 10-minute mark, gently press down the tops with a spoon.

This helps compact the layers and ensures even cooking.

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Add Cheese at the End for Extra Browning

If you want ultra-golden tops, sprinkle a little extra cheddar during the last 3 minutes.

It melts beautifully.

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Flavor Variations (Because Why Not?)

Ever want to level this up?

Bacon & Cheddar

Add crispy bacon bits between layers.

Result: next-level comfort food.

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Gruyère Upgrade

Swap cheddar for Gruyère.

You’ll get that classic French scalloped potato flavor.

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Garlic Herb Explosion

Add rosemary + parsley + extra garlic.

It smells like a holiday dinner.

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When to Serve These

I serve these Air Fryer Scalloped Potato Cups for:

• Thanksgiving
• Christmas
• Sunday dinners
• Dinner parties
• Even weeknight steak nights

They look impressive, but they require minimal effort. That’s my favorite combo.

Ever notice how individual servings feel more special? People love having their own little potato stack.

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Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat:

• Air fry at 350°F for 4–5 minutes

They crisp right back up.

Microwaving works, but you lose that crispy top. And we worked hard for that crispy top.