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 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.