My "Sheet Pan Scalloped Potatoes" Have Changed the Way I'll Make the Easter Side
My family loves traditional scalloped potatoes. My daughter will always request it on special occasions. And we’ve caught my dad going back for seconds, quietly trying to take only the top cheesy layer. My only issue with making scalloped potatoes is that it takes about an hour of baking time (and that’s on top of prep time). I decided it was time to take inspiration from sheet pan lasagna, which guarantees lots of crispy edges and melted cheese, and make sheet pan scalloped potatoes instead.
Made in a large rimmed baking sheet, there’s only a thin layer of potatoes but oodles of yummy browned cheese on top. Baked at a higher temperature to encourage browning quickly, these scalloped potatoes can be prepped, baked, and on the dinner table in just about an hour total. Plus, the bonus of Parmesan cheese on the top makes these potatoes even more delicious.
Why You’ll Love It
You don’t have to fight over the cheesy top. Because there’s so much surface area here that’s covered with browned cheese, every bite will include some of the tasty top.
It cooks more quickly. Regular scalloped potatoes take at least an hour in the oven to bake, but these sheet pan scalloped potatoes only take 40 minutes, as there are fewer layers.
Key Ingredients in Sheet Pan Scalloped Potatoes
Russet potatoes: These starchy potatoes soak up the half-and-half and get meltingly tender, plus they release lots of starch to help thicken up the sauce.
Half-and-half: Lighter than heavy cream but richer than milk, half-and-half is the perfect consistency to make a sauce that clings to the potatoes and holds the slices together.
Gruyère cheese: This Swiss cheese is a bit nuttier than cheddar cheese and melts and browns wonderfully.
Parmesan cheese: Grated Parm on top adds a delicious nutty flavor.
How to Make Sheet Pan Scalloped Potatoes
Prep the potatoes. Peel and thinly slice russet potatoes 1/8-inch thick. A mandoline (get one with adjustable thicknesses) makes quick work of this if you have one.
Infuse the dairy. Bring half-and-half, garlic, thyme, and salt to a simmer.
Assemble in the sheet pan. Layer half the potato slices, half the Gruyère cheese, and half the dairy mixture in a buttered rimmed sheet pan. Repeat layering the remaining potato slices and dairy mixture.
Do the first bake. Cover the sheet pan with buttered aluminum foil and bake for 20 minutes.
Top with cheese and do the second bake. Uncover, sprinkle with the remaining Gruyère cheese and grated Parmesan cheese, and bake until browned, about 20 minutes more. Sprinkle with chives before serving.
Helpful Swaps
The half-and-half can be substituted with 1 2/3 cups whole milk plus 1 2/3 cups heavy cream.
Use extra-sharp cheddar cheese or Swiss cheese in place of the Gruyère cheese.
Storage Tips
Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the microwave or oven with a splash of milk or half-and-half to loosen up the sauce.
What to Serve with Sheet Pan Scalloped Potatoes
Sheet Pan Scalloped Potatoes Recipe
Every single bite is filled with cheese.
Prep time 25 minutes
Cook time 50 minutes
Serves 8
Ingredients
Unsalted butter, for coating the baking sheet and aluminum foil
3 1/4 cups half-and-half
2 cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 teaspoon dried thyme or 1/2 teaspoon fresh thyme leaves
3 pounds medium or large russet potatoes (6 medium or 4 large)
8 ounces Gruyère cheese, shredded (about 3 cups), divided
1 ounce finely grated Parmesan cheese (1/2 cup freshly grated or 1/3 cup store-bought grated)
2 tablespoons finely chopped fresh chives (from 1 medium bunch, optional)
Instructions
Arrange a rack in the upper third of the oven and second rack below it. Line the lower rack with aluminum foil to catch any drips. Heat the oven to 450ºF. Coat an 18x13-inch rimmed baking sheet (half sheet pan) with unsalted butter. Coat one side of a sheet or two of aluminum foil large enough to cover the baking sheet with butter.
Bring 3 1/4 cups half-and-half, 2 minced garlic cloves, 2 1/2 teaspoons kosher salt, and 1/4 teaspoon dried thyme to a simmer over medium heat in a small saucepan, stirring until the salt is dissolved. Turn off the heat.
Peel 3 pounds russet potatoes, then cut with a chef’s knife or on a mandoline into thin (1/8-inch-thick) slices. Arrange half of the potatoes on the baking sheet into an even layer (some overlapping is okay). Sprinkle evenly with 4 ounces of the shredded Gruyère cheese.
Pour about half of the half-and-half mixture (1 2/3 cups) evenly over the potatoes. Arrange the remaining potatoes evenly over the cheese. Pour the remaining half-and-half mixture evenly over the potatoes (the baking sheet will be very full). Cover the baking sheet tightly with the foil buttered-side down.
Bake for 20 minutes. Uncover and sprinkle with the remaining 4 ounces shredded Gruyère cheese and 1 ounce finely grated Parmesan cheese. Return to the oven and bake uncovered until the potatoes in the center are very tender, and the top is well-browned, about 20 minutes more. Sprinkle with 2 tablespoons finely chopped fresh chives if desired. Let cool for 5 minutes before serving.
Recipe Notes
Substitutions: The half-and-half can be substituted with 1 2/3 cups whole milk plus 1 2/3 cups heavy cream.
Make ahead: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the microwave or oven with a splash of milk or half-and-half to loosen up the sauce.
Further Reading
The “Beautiful” $3 Flower Tumblers at Walmart People Are Buying 2 at a Time
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
