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Sheet Pan Scalloped Potatoes Recipe

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4.3 from 2 reviews

Deliciously creamy and cheesy scalloped potatoes baked on a sheet pan, featuring a blend of Gruyere, sharp white cheddar, and Pecorino cheeses, infused with garlic, thyme, and Dijon mustard. The dish bakes to perfection with crispy, golden edges and a tender, flavorful interior, perfect for a comforting side or main dish for eight servings.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Cheeses

  • 1 cup shredded Gruyere cheese
  • 1 cup shredded extra sharp white cheddar cheese
  • ⅓ cup freshly grated Pecorino cheese

Dairy & Aromatics

  • 2 cups heavy cream
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons Dijon mustard

Vegetables & Seasonings

  • 3 pounds Yukon gold potatoes, scrubbed and cut into 1/8-inch thick slices
  • Kosher salt and freshly ground black pepper, to taste (approx. 1 teaspoon salt, 1/2 teaspoon pepper)
  • 2 tablespoons chopped fresh chives (for garnish)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (232°C). Lightly oil a baking sheet or coat it with nonstick spray to prevent sticking during baking.
  2. Mix the Cheese Blend: In a medium bowl, combine the shredded Gruyere, extra sharp white cheddar, and freshly grated Pecorino cheeses. Set this mixture aside for layering.
  3. Prepare Cream Mixture: In a small saucepan over medium heat, combine the heavy cream, minced garlic, chopped fresh thyme, Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Bring this mixture to a boil, then reduce the heat and let it simmer for about 2 minutes until the flavors meld. Remove from heat promptly to avoid boiling over.
  4. Layer Potatoes and Cheese: Arrange half of the sliced Yukon gold potatoes on the prepared baking sheet in a single overlapping layer. Evenly sprinkle half of the cheese blend over the potatoes. Add the remaining potato slices on top, layering them similarly. Pour the warm cream mixture evenly over the layered potatoes.
  5. Bake Covered Until Tender: Cover the baking sheet (with foil or an appropriate lid) and place it in the preheated oven. Bake for about 20 minutes, or until the potatoes become tender when tested with a fork.
  6. Finish Baking Uncovered for Crispy Top: Remove the cover and sprinkle the remaining cheese blend over the potatoes. Return the baking sheet to the oven and bake uncovered for another 20 to 25 minutes, or until the cheese on top is golden brown, crusted, and crispy around the edges.
  7. Rest and Serve: Let the scalloped potatoes rest for 10 minutes outside the oven to set. Garnish with chopped fresh chives before serving for a pop of color and fresh flavor. Serve immediately and enjoy!

Notes

  • Using a mandoline slicer ensures potatoes are evenly thin for uniform cooking.
  • Covering the dish during the initial baking step helps soften the potatoes before crisping the top uncovered.
  • Adjust seasoning according to taste, adding more salt or pepper if desired.
  • For a lighter version, substitute half-and-half for heavy cream, but expect a less rich texture.
  • Make sure to rest the dish after baking to allow it to thicken and slice more cleanly.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/sheet-pan-scalloped-potatoes-recipe/