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, golden brown, 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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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!
You can substitute swiss cheese for the gruyere cheese (whicph is the most
expensive) and sub the pecorino for parmesan (Sorry for spelling errors) these substitutions should help a bit with the overall cost. Hope this helps.
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.
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.