Step 1

In a microwave-safe bowl, combine the double cream, nutmeg, garlic, salt, black pepper, and bay leaves. Microwave the mixture for 2 ½ minutes until heated through. Remove the bay leaves. Add 150 ml of milk to the cream mixture and stir well.

Step 2

Wash and scrub the potatoes. Peel them and slice them to a thickness of approximately ⅛ inch.

Step 3

Slice the onion into ⅛ inch thickness, and loosen the rings slightly.

Step 4

Grease a baking dish with unsalted butter.

Step 5

Begin layering the sliced potatoes and onions in the greased baking dish, arranging them in a single layer without overlapping too much. Repeat this process until you have used all the potatoes and onions.

Step 6

Pour the infused cream mixture over the layered potatoes and onions, making sure it seeps into the crevices.

Step 7

Sprinkle a generous amount of grated cheddar cheese over the top.

Step 8

Preheat the air fryer to 200°C (390°F).

Step 9

Cover the baking dish with aluminum foil and place it in the preheated air fryer basket. Bake for 30-40 minutes. Check the potatoes for tenderness by piercing them with a knife.

Step 10

Remove the foil, sprinkle the remaining cheese on top, and continue air frying for another 4-5 minutes, or until the cheese has melted and turned a beautiful golden brown.

Step 11

Remove the Potato Dauphinoise from the air fryer basket and let it rest for at least 10 minutes before serving. This will allow the flavors to meld together.

Step 12

Garnish with fresh thyme and serve.