Au Gratin Potatoes with Béchamel Sauce in the Air Fryer

In a saucepan, melt the butter over low heat.

Add the all-purpose flour to the melted butter and mix well until cooked through.

Gradually add the milk, stirring continuously over low heat to prevent lumps.

Season the sauce with salt, pepper, and nutmeg.

Continue cooking the sauce until it begins to simmer.

Remove the sauce from the heat and stir in the mozzarella, mixing until the cheese is completely melted and the sauce is smooth.

Preheat the air fryer to 392°F (200°C).

Use the potatoes, already cooked in salted water, and layer them in a baking dish, starting with a layer of sauce, followed by potatoes, and sprinkling mozzarella on top.

Repeat the process of alternating layers until all ingredients are used, finishing with a generous layer of cheese on top.

Place the baking dish in the air fryer for 10 minutes or until the top is nicely browned and bubbly.

Finish by sprinkling chopped parsley over the au gratin potatoes before serving.