Sheet Pan Scalloped Potatoes
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The best part is the crispiest edges and tops ALL AROUND with the creamiest goodness underneath. So so good!
You know how we all love brownies but we all really want that corner piece but there’s only four corner pieces to choose from? Well, imagine a world of crispy edged brownies to go around for everyone…a heavenly world, really.
Well, this right here is the scalloped potatoes version of just that. Where EVERYONE gets a crispy edge piece without sacrificing any of the creamy goodness we truly love and crave in scalloped potatoes.
With thinly sliced Yukon gold potatoes (a mandolin will work wonders to achieve this), three types of my favorite cheeses, and a garlicky heavy cream mixture with thyme goodness to soak up those super thin potato slices, this is the only side dish you will ever need.
And you won’t have to fight anyone for a corner piece. All crust, all goodness here for all.
Sheet Pan Scalloped Potatoes
Ingredients
- 1 cup shredded Gruyere cheese
- 1 cup shredded extra sharp white cheddar cheese
- ⅓ cup freshly grated Pecorino cheese
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 3 pounds Yukon gold potatoes, scrubbed and and cut into 1/8-inch thick slices
- 2 tablespoons chopped fresh chives
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a medium bowl, combine Gruyere, white cheddar cheese and Pecorino; set aside.
- In a small saucepan over medium heat, combine heavy cream, garlic, thyme, Dijon, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer until flavors have blended, about 2 minutes. Remove from heat.
- Place half the potato slices in a single layer onto the prepared baking sheet in an overlapping pattern. Sprinkle with half the Gruyere mixture. Top with remaining potato slices and pour the heavy cream mixture evenly over the potatoes.
- Place into oven, covered, until tender, about 20 minutes. Sprinkle with remaining Gruyere mixture. Place into oven, uncovered, until top becomes golden brown and crusted, an additional 20 to 25 minutes.
- Serve immediately, garnished with chives, if desired.
Did you make this recipe?
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I still have NOT found a single bad recipe on this site. This time, I didn’t bother to try the recipe for adjustments before fixing it for others on Easter. That’s probably the biggest compliment (and trust) I can offer!
Great combination of cheeses and really fun to expand my repertoire.
I used aluminum foil to cover the pan for the initial bake. Is that what you had in mind?
Made these for Easter. They turned out great! Will definitely be making them again.
Made these for Easter dinner and they were a massive hit! So delicious! As my husband commented, these deserve a spot in the pantheon of yum. And so they do!
Will make these again, no doubt. Clean up was not as scary as it looked 🙂 Try them
I made this for our Easter meal and it was wonderful. Super easy and clean up was simple. Nothing stick to the pan. Everyone wanted the recipe.
I added baby carrots and onions was great
I see it is a half sheet pan, can that hold the 2 cups of cream without spilling over? Looks super yummy, can’t wait to make this recipe!!
While these look easy and delicious and I plan to make it (I love so many of your recipes!), these are actually potatoes au gratin if you are using cheese. Classic Scallop Potatoes is a dish with layered thinly sliced potatoes and onions with a white cream roux/sauce – no cheese. As a child I remember we had them often with holiday meals. I will try this both ways, with cheese, and without.
Hi there
I’d love to try this sheet pan scalloped potatoes recipe, but you don’t give a pan size and since they come in several sizes you might understand the dilemma
She links the baking sheet from Amazon under ingredients. Below is the size listed:
17.9 x 12.9 x 1 inches
Cynthia Broom, I believe she has used a ‘half sheet’ = 12×17. Hope this helps
Love the look and ease of cooking. Cleanup looks like it might be a challenge from the picture. Can the sheet pan be lined with foil to ease cleanup, or would that increase the difficulty in removing a square. Thinking of getting bits of foil in a slice.
Thanks.