Sheet Pan Scalloped Potatoes
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The best part about sheet pan scalloped potatoes is a faster cook time and more crispy edges and tops with the creamiest potatoes underneath!
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Why you’ll love sheet pan scalloped potatoes
- No more fighting for top corner pieces. This version of scalloped potatoes is a full sheet pan of the crispiest edges to go around the dinner table. Everyone gets a piece of the golden, crackling top without sacrificing any of the creamy goodness.
- Faster cook time. Because the potatoes are layered much thinner than traditional scalloped potatoes, this bakes through in about 40-45 minutes, cooking more evenly and consistently throughout.
- Make-ahead friendly. This is a great dish to make ahead of time, saving on time and stress especially during large family gatherings and the holidays!
- Makes for easy serving. You can easily cut clean, neat squares right out of the pan, perfect for holiday gatherings, potlucks, or family dinners.
What is sheet pan scalloped potatoes?
This is a version of scalloped potatoes made in a large rimmed baking sheet instead of a baking dish, working with a greater surface area to yield cracking and crispy, cheesy edges throughout.
Key Ingredients
- Potatoes: thinly sliced Yukon gold potatoes
- Cheeses: freshly grated Gruyere, extra-sharp white cheddar, and Pecorino cheese
- Dairy: heavy cream
- Aromatics and seasonings: garlic, thyme, Dijon mustard, salt, and pepper
- Garnish: fresh chives
How to make Sheet Pan Scalloped Potatoes
- Prep the potatoes. Scrub the potatoes first, then use a mandolin or sharp knife to thinly slice the potatoes into uniform 1/8-inch slices.
- Combine the cheeses. Mix together the Gruyere, white cheddar, and Pecorino cheeses.
- Make the cream sauce. Combine the heavy cream, garlic, thyme, Dijon, salt, and pepper in a small saucepan over medium heat, gently simmering until the flavors have blended.
- Layer the potatoes. Arrange half the potato slices in a single, overlapping pattern across the bottom of a greased baking sheet. Sprinkle with half the cheese mixture in an even layer. Then top with the remaining potato slices in an overlapping layer.
- Add the cream sauce. Pour the warm cream sauce on top of the potatoes in an even layer.
- Bake (covered). Cover the sheet pan tightly with foil and bake at 450°F for 20 minutes.
- Continue baking (uncovered). Carefully remove the foil and sprinkle the remaining cheese mixture on top in an even layer. Continue baking, uncovered, for 20-25 minutes until the top is deeply golden brown, bubbling, and crisp.
- Let rest and serve. Let the potatoes rest for 10 minutes. Sprinkle with chives, then slice into squares and serve warm.
what to serve with scalloped potatoes
Tools For This Recipe
Sheet Pan Scalloped Potatoes: Frequently Asked Questions
Use 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 and concentrated than fresh herbs, you need less when using dry. For example, the correct ratio is 1 tablespoon fresh thyme = 1 teaspoon dried thyme.
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.
Yes! 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.
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.
Store leftovers in an airtight container in the fridge for 3-4 days, reheating in the oven at 350°F, covered in aluminum foil, until warmed through.
Sheet Pan Scalloped Potatoes
Video
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. Let rest 10 minutes before serving.
- Serve immediately, garnished with chives, if desired.
Equipment
Notes
- 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.
- Freshly grated cheese goes a long way. Pre-shredded cheese contains anti-caking agents that lead to poor melting and gritty, chalky textures.
- 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.
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I have made this multiple times exactly as written except I add more black pepper because we love it. This scalloped potato recipe is fantastic! Making these potatoes again today.
I have never tried a Chungah recipe that didn’t taste wonderful. Hubby’s favorite turkey breast is her Slow Cooker Turkey Breast recipe and he wants me to always use her seasoning for most poultry dishes. woops, just realized I already wrote a review ike this, but gonna post it again, it’s that good!
Prior comment didn’t have stars, so here it is.
I made these a couple of weeks ago and we loved them so much. I shared the recipe with a friend and she said they are Au Gratin potatoes becasue of the cheese. I don’t care what they’re called. Definately a keeper. I asked Hubby what I should make with our New Year’s Day Prime Rib and he told me to make “those scalloped potatoes”. He usually tell me to make whatever I want. Can’t wait! BTW every recipe I’ve made from Chungah has been delicious. Hubby LOVES the slow cooker turkey breast recipe and want me to use the seasoning on all roasted poultry now.
Fantastic. My husband and son who don’t like potatoes (what?!) went back for seconds and raved about this dish. It’s delicious and easy with simple, fresh ingredients. Always can trust Damn Delicious recipes for flavor and results. Yum!
These were delicious and so easy to make. I had a senior moment and didn’t read the directions until I had all the potatoes in the pan and realized I was supposed to layer the potatoes and cheese. I just added all the cheeses to the cream mixture and poured it over the potatoes. It turned out great and yummy. I will make this again (and often) but will follow the directions next time. Thanks for this recipe.
Delish!! Seems high in calories . Don’t wanna spend a week in gym to work off. Didn’t see any calorie counts, did I miss it?
Great recipe. Loved them
Big hit at Easter brunch
Excellent! Made exactly as written, only cut it in half for just 2 of us. Will definitely make again!
Thanks Chungah!
Great recipe! If I make the potatoes ahead and reheat as suggested for 30 to 40 minutes, do you recommend that I cover the sheet pan with foil again or leave it uncovered? Thank you!
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