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.
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.