Air Fryer Easter Casserole
I love making this Air Fryer Easter Casserole when I need a hearty side dish that looks like it took all day but actually comes together so much faster than you'd expect. It's loaded with spring vegetables and baby potatoes in a silky, cheesy sauce with fresh thyme, and the golden breadcrumb crust gets perfectly crispy in the air fryer. I make it for Easter Sunday, spring gatherings, and holiday tables because it always impresses and keeps the oven completely free. Store leftovers in the fridge for 3 to 4 days and reheat in the air fryer.
Equipment
Ingredients
- 1 cup cooked asparagus chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 1 pound baby potatoes quartered
- 2 medium leeks white and light green parts only, thinly sliced and washed
- 2 cloves garlic minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup low-sodium vegetable broth
- ½ cup heavy cream
- 1 cup Gruyère cheese shredded
- ½ cup Parmesan cheese grated
- 2 tablespoons fresh thyme chopped
- 2 tablespoons fresh parsley chopped
- 1 cup breadcrumbs or panko
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Lightly grease a baking dish that fits inside your air fryer basket.
- Melt butter in a skillet over medium heat and cook leeks for 5–7 minutes until soft. Add garlic and cook for 1 minute until fragrant. Sprinkle flour over the mixture and stir for 1 minute to cook out the raw taste.2 medium leeks, 2 cloves garlic, 4 tablespoons unsalted butter, 4 tablespoons all-purpose flour
- Gradually whisk in milk and vegetable broth, simmering 5–7 minutes until slightly thickened. Stir in heavy cream and cook briefly until smooth and creamy.1 cup whole milk, 1 cup low-sodium vegetable broth, ½ cup heavy cream
- Add asparagus, peas, corn, and potatoes, then season with salt and pepper. Stir in half of the Gruyère, half of the Parmesan, and the fresh thyme. Transfer the mixture to the prepared dish.1 cup cooked asparagus, 1 cup frozen peas, 1 cup frozen corn, 1 pound baby potatoes, 1 cup Gruyère cheese, ½ cup Parmesan cheese, Salt and black pepper, 2 tablespoons fresh thyme
- Mix breadcrumbs, remaining cheeses, and olive oil, then sprinkle on top.1 cup breadcrumbs, 2 tablespoons olive oil
- Air fry at 375°F (190°C) for 15–18 minutes until hot, bubbly, and golden.
- Let rest 5–10 minutes and garnish with fresh parsley before serving.2 tablespoons fresh parsley
Notes
Here are a few things I've learned from making this casserole that'll help yours turn out perfectly every time.
Check your dish fits before you start: Test that your baking dish fits inside your air fryer basket before you begin cooking, so you're not scrambling to find an alternative once the filling is ready.
Cook the leeks low and slow: Give the leeks the full 5 to 7 minutes over medium heat so they soften completely and turn sweet and silky before you add the garlic.
Whisk in liquids gradually: Adding the milk and vegetable broth a little at a time while whisking constantly prevents lumps from forming in your cream sauce.
Simmer until thickened before adding cream: Let the sauce simmer for the full 5 to 7 minutes before stirring in the heavy cream so the base has enough body to hold the vegetables without becoming watery.
Use freshly grated Gruyère, not pre-shredded: Block Gruyère you shred yourself melts far more smoothly into the sauce than pre-shredded varieties that are coated with anti-caking agents.
Store properly: Let the casserole cool completely, then cover the dish tightly or transfer slices to airtight containers. Refrigerate for 3 to 4 days or freeze for up to 3 months, then thaw overnight in the fridge before reheating. Warm the whole dish in the oven or the portions in the microwave or air fryer.
Nutrition
Calories: 506kcalCarbohydrates: 49gProtein: 20gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 77mgSodium: 459mgPotassium: 730mgFiber: 6gSugar: 8gVitamin A: 1938IUVitamin C: 37mgCalcium: 472mgIron: 4mg
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