If you’re craving a comforting, irresistible dish that brings together creamy, cheesy goodness and tender potatoes, look no further than this Sheet Pan Scalloped Potatoes with Gruyere, Cheddar, and Pecorino Recipe. It’s the perfect combination of rich Gruyere, sharp white cheddar, and nutty Pecorino cheeses layered between thinly sliced Yukon gold potatoes, gently baked in a luscious herbed cream sauce. This recipe takes scalloped potatoes to a new level of flavor and ease by baking everything on a single sheet pan, creating a golden crust with minimal fuss and maximum deliciousness. Whether it’s for a holiday gathering, a cozy dinner, or any time you want to impress with a homey side, this recipe will quickly become a favorite in your repertoire.

Ingredients You’ll Need

The image shows several whole yellow potatoes and thin yellow potato slices layered in the center on a wooden cutting board. A light blue mandoline slicer is slicing one whole potato on the left side of the board. Surrounding the board on a white marbled surface are small bunches of fresh green herbs, three peeled garlic cloves, a small glass jar filled with a light brown spice, a wedge of pale yellow cheese, a glass bowl filled with grated yellow cheese, another glass bowl containing white grated cheese, and a clear measuring cup with white cream. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Sheet Pan Scalloped Potatoes with Gruyere, Cheddar, and Pecorino Recipe plays a crucial role in building layers of flavor and texture. From the variety of cheeses to the herbs and cream, these simple yet essential components come together beautifully to create an unforgettable dish.

Gruyere cheese: Adds a creamy, slightly nutty flavor that melts perfectly and enriches the dish.
Extra sharp white cheddar cheese: Brings a bold, tangy sharpness that balances the creaminess.
Freshly grated Pecorino cheese: Introduces a salty, savory depth with a bit of a bite.
Heavy cream: Creates the luscious sauce that cooks the potatoes tender and rich.
Garlic (minced): Injects aromatic warmth and subtle pungency that elevates the flavor.
Fresh thyme leaves: Adds a fragrant herbal note that pairs beautifully with the cheese.
Dijon mustard: Provides a mild tang and complexity to the creamy sauce.
Kosher salt and freshly ground black pepper: Essential seasonings to enhance and balance every bite.
Yukon gold potatoes: Their buttery texture and thin slices cook evenly and absorb all the flavors.
Fresh chives: A bright and mild oniony garnish to finish the dish perfectly.

How to Make Sheet Pan Scalloped Potatoes with Gruyere, Cheddar, and Pecorino Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 450 degrees F and lightly oiling a baking sheet or spraying it with nonstick spray. This initial step ensures your potatoes won’t stick and helps develop that delightful golden crust later on.

Step 2: Combine the Cheeses

In a medium bowl, mix together the shredded Gruyere, sharp white cheddar, and freshly grated Pecorino cheeses. This blend is the heart of the dish, offering a perfect balance of creamy melt and sharp bite that will infuse every layer.

Step 3: Make the Cream Sauce

In a small saucepan over medium heat, gently combine the heavy cream, minced garlic, fresh thyme, Dijon mustard, salt, and pepper. Bring this mixture to a boil, then reduce the heat and simmer for about 2 minutes so all those flavors can mingle and deepen. Then, remove from heat to prevent overcooking before pouring over your potatoes.

Step 4: Layer the Potatoes and Cheese

Lay half of the thinly sliced Yukon gold potatoes on your prepared sheet pan in a single, slightly overlapping layer. Sprinkle half of the cheese mixture evenly over the potatoes. Top this with the remaining potato slices, creating a cozy, layered stack. Pour the hot cream sauce evenly across the top, which will slowly seep down and cook the potatoes to tender perfection.

Step 5: Bake Covered Until Tender

Cover the baking sheet loosely (with foil or an oven-safe cover) and place it in the oven. Bake for about 20 minutes until the potatoes are fork-tender. This covered baking locks in moisture so the potatoes soften beautifully without drying out before the crispy top forms.

Step 6: Add Remaining Cheese and Finish Baking

Remove the cover and sprinkle on the remaining cheese mixture. Return the dish to the oven uncovered for another 20 to 25 minutes, watching as the top turns a gorgeous golden brown and forms a delicious, crusted layer full of bubbling cheesy goodness.

Step 7: Rest and Garnish

Once baked, allow your scalloped potatoes to rest for 10 minutes — this helps everything settle and makes it easier to cut and serve. Finish by sprinkling with the chopped fresh chives for a hint of color and freshness.

How to Serve Sheet Pan Scalloped Potatoes with Gruyere, Cheddar, and Pecorino Recipe

The image shows a white plate with a layered potato dish, featuring thin round slices of golden-brown potatoes on top, baked with a crispy texture and sprinkled with green chopped herbs. The dish is creamy with visible layers of sliced potatoes beneath the crispy top, and part of it is being lifted with a fork. Nearby, a white baking tray holds the rest of the potato dish, showing browned, crispy edges and a creamy inside. Two more white plates are on a white marbled surface, one with a portion of the dish, and the other empty stacked with two more plates. There are also two small glasses with a light green drink on the table. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chives sprinkled on top add a lovely pop of vibrant green and a mild oniony flavor that cuts through the richness with ease. If you want to get fancy, a light sprinkle of additional Pecorino or a drizzle of truffle oil creates an even more decadent presentation.

Side Dishes

This dish shines as a rich, comforting side that pairs wonderfully with roasted or grilled meats such as beef, chicken, or turkey. A crisp green salad or sautéed seasonal vegetables will provide a refreshing counterpoint that keeps the meal balanced and bright.

Creative Ways to Present

Transform the scalloped potatoes into an impressive centerpiece by cutting them into neat squares and stacking on a serving platter. You can also turn leftover scalloped potatoes into crispy potato cakes by pan-frying small portions — a creative way to enjoy the recipe all over again.

Make Ahead and Storage

Storing Leftovers

Store any leftover Sheet Pan Scalloped Potatoes with Gruyere, Cheddar, and Pecorino Recipe in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making them just as delicious, if not more so, the next day.

Freezing

You can freeze leftovers by placing portions in freezer-safe containers or bags and keeping them for up to 2 months. Freeze before the final crust is added and then bake from frozen to maintain the best texture and flavor later.

Reheating

Reheat scalloped potatoes gently in the oven at 350 degrees F until warmed through to preserve the creamy texture without drying them out. Avoid the microwave when possible to keep that perfect cheesy crust intact.

FAQs

Can I use different types of potatoes for this recipe?

While Yukon gold potatoes are ideal because of their buttery texture and ability to cook evenly, you can use russets or red potatoes. Just keep in mind that the cooking time may vary slightly.

Do I need to peel the potatoes before slicing?

Nope! Leaving the skin on adds extra nutrition and a rustic texture. Just make sure to scrub them thoroughly before slicing very thinly.

Can I make this recipe dairy-free?

This recipe depends on the rich flavor of cheeses and cream, but for a dairy-free variation, you can try plant-based milks and vegan cheese alternatives, keeping in mind the texture and flavor will be different.

What if I don’t have fresh thyme or chives?

Dried thyme can be used instead (use about one-third the amount), and green onions or parsley make great substitutes for chives, offering fresh herbal brightness.

Is it possible to prepare this dish in advance?

Absolutely! You can assemble everything up to the baking step, cover, and refrigerate overnight. When ready to eat, just bake as directed, adding a few extra minutes if needed.

Final Thoughts

This Sheet Pan Scalloped Potatoes with Gruyere, Cheddar, and Pecorino Recipe is truly a showstopper that tastes way more complicated than it actually is. The magic of layering tender potatoes with a trio of flavorful cheeses and a creamy, herb-infused sauce makes this dish incredibly comforting and satisfying. I can’t wait for you to try it and bring a bit of cheesy, golden joy to your table!