Sheet Pan Scalloped Potatoes – the ultimate potato casserole! Tender yukon gold potatoes baked in a garlic cream sauce and topped with Gruyere and parmesan cheese. Baking the potatoes in a sheet pan maximizes the crispy cheese crust! The perfect side dish for grilled chicken, steaks, and holiday meals.
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Pin This RecipeEasy Scalloped Potatoes Recipe
These Sheet Pan Scalloped Potatoes are a new favorite at our house! They are packed full of amazing flavor that will rock your taste buds! Perfectly sliced potatoes layered with a creamy, cheesy sauce, baked to golden perfection on a sheet pan. Each bite is a heavenly combination of tender potatoes, creamy goodness, and cheesy decadence. The top gets beautifully crispy while the insides turn oh-so-creamy and melt in your mouth. It’s comfort food at its finest, and the best part? It’s hassle-free! No need to fuss with individual baking dishes. Just spread those potatoes on a sheet pan, pour over the luscious sauce, and let the oven work its magic. The result is a mouthwatering side dish that will steal the spotlight on any dinner table.
How to Make Sheet Pan Potatoes
These potatoes look and sound fancy but they are really easy to make with only 6 ingredients. Grease a half-sheet pan with butter and set aside. Whisk together heavy cream, garlic, thyme, salt, and pepper to a small saucepan. Bring to a simmer over medium heat. Do not let the cream boil. Remove from the stove and set aside.
Use a hand-held mandoline slicer to cut the potatoes into thin slices. Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt, black pepper, and half of the grated Parmesan. Top with the remaining potato slices and sprinkle with salt and pepper.
Drizzle the cream sauce evenly over the potatoes. Cover the pan with aluminum foil and bake in a preheated oven until the potatoes are tender. Remove the pan from the oven and carefully remove the foil. Sprinkle shredded gruyere cheese and grated parmesan cheese. Bake uncovered until the cheese is melted and golden brown on top.
Helpful Tips & Frequently Asked Questions
- I used Yukon Gold Potatoes. Russet potatoes also work well in this recipe.
- I used Gruyere and parmesan cheese. Feel free to substitute swiss cheese for the Gruyere. Gruyere can be expensive, but it is worth a splurge if you can afford it.
- You can use any cheese that you enjoy. Cheddar cheese or gouda taste great!
- Variations/Additions:
- onion
- diced ham
- bacon
- Can Scalloped Potatoes be made in advance? Yes! You can slice the potatoes and pour the heavy cream over them and refrigerate them overnight. You may need to add a few minutes to the baking time if baking straight from the refrigerator.
- Can Scalloped Potatoes be frozen? Yes! Bake the potatoes up until the final 15 minutes and remove them from the oven. Let the casserole dish cool completely. Cover and store in the freezer for up to 3 months. To reheat, simply thaw and finish the cooking until the potatoes are tender again.
- Are Scalloped Potatoes gluten-free? Yes! These potatoes are gluten-free.
- Store leftovers in an airtight container in the refrigerator.
What to Serve with Scalloped Potatoes
These potatoes are the best! I love making them in a sheet pan so everyone can have some of that crispy cheese topping. YUM! This is the perfect side dish for Easter, Thanksgiving, and Christmas dinners. We love these potatoes with grilled chicken, pork chops, and steaks. Trust me, no matter how you choose to serve them, these potatoes will steal the show and have everyone coming back for seconds.
And here’s a little secret: leftovers make an incredible next-day breakfast or brunch option! Just reheat a portion in the oven and top it with a fried or poached egg for a truly decadent start to your day.
Looking for more ideas on what to serve with cheesy potatoes? Here are some popular recipes from the website:
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Sheet Pan Scalloped Potatoes
Ingredients:
- 4 garlic cloves minced
- 2 cups shredded Gruyere cheese
- 1/2 cup grated parmesan
- 2 cups heavy cream
- 1 tsp fresh thyme leaves finely chopped
- salt and pepper to taste
- 2¼ -lbs medium Yukon Gold potatoes, scrubbed (about 8)
Instructions:
- Preheat oven to 450ºF. Grease a half-sheet pan with butter and set aside.
- Whisk together heavy cream, garlic, thyme, salt, and pepper to a small saucepan. Bring to a simmer over medium heat. Do not let the cream boil. Remove from the stove and set aside.
- Use a hand-held mandoline slicer to cut the potatoes into thin slices. Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt, black pepper, and half of the grated Parmesan. Top with the remaining potato slices and sprinkle with salt and pepper.
- Drizzle the cream sauce evenly over the potatoes.
- Cover the pan with aluminum foil and bake in a preheated oven for 20 minutes.
- Remove the pan from the oven and carefully remove the foil. Sprinkle shredded gruyere cheese and remaining grated parmesan cheese.
- Bake uncovered for an additional 15 to 20 minutes, until the cheese is melted and golden brown on top.
Notes:
- I used Yukon Gold Potatoes. Russet potatoes also work well in this recipe.
- I used Gruyere and parmesan cheese. Feel free to substitute swiss cheese for the Gruyere. Gruyere can be expensive, but it is worth a splurge if you can afford it.
- You can use any cheese that you enjoy. Cheddar cheese or gouda taste great!
- Can Scalloped Potatoes be made in advance? Yes! You can slice the potatoes and pour the heavy cream over them and refrigerate them overnight. You may need to add a few minutes to the baking time if baking straight from the refrigerator.
- Can Scalloped Potatoes be frozen? Yes! Bake the potatoes up until the final 15 minutes and remove them from the oven. Let the casserole dish cool completely. Cover and store in the freezer for up to 3 months. To reheat, simply thaw and finish the cooking until the potatoes are tender again.
- Store leftovers in an airtight container in the refrigerator.
Steph
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Could these be prepared in a dish/pan other than a sheet pan, for serving on the table? Love your recipes!
I have other recipes for scalloped potatoes in a baking dish. Here is one: Steakhouse Scalloped Potatoes
Ahhh, thanks very much! Perfect.
How thick are the potato slices? My mandolin is adjustable.
Thanks.
My mandolin has 4 levels – I usually use the second thinnest.