2poundsyellow potatoes about 6 medium potatoes, sliced about ⅛" thick
½teaspoonsaltor to taste
⅛teaspoonpepperor to taste
Preheat the air fryer to 400°F. Grease an 8-inch pan or one that will fit in your air fryer.
Toss potatoes with olive oil in a large bowl and place in a single layer in the air fryer basket. Cook for 8-10 minutes until softened. This may need to be done in batches, depending on the size of your air fryer. Set aside.
Melt butter, onion, and garlic over medium heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.
Whisk in chicken broth and milk a little bit at a time until smooth. Continue stirring until the sauce thickens. Let boil 1 minute. Stir in salt and pepper.
Place ⅓ of the potatoes in an even layer in the bottom of the pan. Pour ⅓ of the cream sauce over top.
Repeat layers ending with cream sauce. Cover with tin foil and place in the air fryer basket. Reduce the temperature to 375°F and cook for 10 minutes.
Uncover and bake for an additional 5-10 minutes or until golden brown and heated through.
Allow to rest for 15 minutes before serving.
Leftover potatoes will keep in an airtight container in the refrigerator for up to 4 days.