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!
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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.
tips and tricks for success
- Use a mandolin. Size matters! We recommend using a hand held mandolin (working very carefully) to cut uniform, thin-slices of potatoes. We want consistent thinness so the potatoes will cook up evenly.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor. This is also a great time to use up all the leftover herbs from your holiday turkey or leg of lamb.
- Cover with aluminum foil. Potatoes take some time to cook so covering the potatoes, at least for the first 20 minutes, will allow the potatoes to cook and brown properly without exposing the top for too long.
- Place the sheet pan in the center rack. Placing the potatoes on the top rack of the oven will cause the potatoes to brown too fast.
- Let it rest. This will allow the potatoes to absorb all the sauce, giving it some time to thicken. This will also make it easier to serve with less mess.
what to serve with scalloped potatoes
Sheet Pan Scalloped Potatoes: Frequently Asked Questions
We recommend using starchy potatoes such as Yukon gold or russet potatoes as these will yield more tender potatoes. Red potatoes on the other hand are much less starchy, and are best for boiling, roasting or frying.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
You can slice the potatoes ahead of time, storing them in a large bowl of water, completely submerged, with 1 tablespoon acid (white wine vinegar or lemon juice) in the fridge for no more than 24 hours. This will prevent the potatoes from turning brown and gray. Drain the water and pat the potatoes completely dry when ready to use.
Yes! This can be made, assembled and baked 1-2 days before, covered with aluminum foil for the entire cook time, and placed in the fridge. Allow the potatoes to come to room temperature for about 30 minutes prior to reheating at 350°F for 30-40 minutes, or until warmed through and bubbling.
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
Equipment
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. Let rest 10 minutes before serving.
- Serve immediately, garnished with chives, if desired.
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Hi! What size sheet pan? 1/2 sheet or 1/4 sheet? Love your recipes and website!
1/2 sheet pan. 🙂
can this be made ahead and frozen?
Sooooo good! Followed the recipe exactly and will be making this from now on!
Really delicious. The type of potato and thickness of the slices can make a big difference to the cooking time. Have made this several times and each time the potatoes took a different time to get soft. In future, I will do that step ahead, then the final open roast in time for the meal.
Another PHENOMENAL recipe! I’ve made several recipes from this blog and all have been incredibly delicious and EASY! the garlic thyme infused heavy cream was so flavorful. DAMN DELICIOUS!
I made this for easter dinner yesterday and it was a HIT. Everyone was raving about it and said I “must” make it again 🙂 Thank you for the delicious side dish!
These are amazing! I’ve made then 4 times in the last few months. And for holiday meals. Everyone loves them!
Huge hit. Fairly easy and my son’s oven was a bit wonky so it took longer, but the final result was very well received.
This looks like it’s delicious. I’d love to try it but I’m getting increasingly frustrated with American measurements in cups. I can cope with cups of cream / stock / flour / sugar etc. but, when it comes to grated cheese / diced carrots / chopped spinach / butter, my heart just sinks.
For the benefit of The Rest Of The World, can you please list the weights?
You can go online and google “cups to grams diced carrots “ and it will figure it out for you.
Hi, I love your recipes. Would like to to the scalloped potatoes. How can I prepare this dish in advance and make sure the potatoes don’t turn black? Than you in advance.
Slice them and soak in water with a bit of acid such as white vinegar or lemon juice. Drain and leave covered in the fridge. Should help reduce the oxidation
These look amazing and certainly deserve a try. My question is, Aren’t these Au Gratin Potatoes?
Traditionally Scalloped Potatoes don’t have cheese.
So good but also so expensive to make. Cheese is not cheap!
Made this recipe today: Perfection! Easy and delicious. Will make again very soon for sure.
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.