Description
This Sheet Pan Scalloped Potatoes recipe features tender Yukon gold potatoes layered with a rich blend of Gruyere, sharp white cheddar, and Pecorino cheeses, baked in a creamy garlic-thyme sauce. Easy to prepare on a single baking sheet, this dish delivers a golden, crusty top and a velvety texture inside, perfect for comforting family dinners or holiday meals.
Ingredients
Cheese Mixture
- 1 cup shredded Gruyere cheese
- 1 cup shredded extra sharp white cheddar cheese
- 1/3 cup freshly grated Pecorino cheese
Cream Sauce
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt, to taste (about 1 teaspoon)
- Freshly ground black pepper, to taste (about 1/2 teaspoon)
Potatoes
- 3 pounds Yukon gold potatoes, scrubbed and cut into 1/8-inch thick slices
Garnish
- 2 tablespoons chopped fresh chives
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 450°F (232°C). Lightly oil a large baking sheet or coat it with nonstick spray to prevent sticking.
- Combine Cheeses: In a medium bowl, mix together the shredded Gruyere, white cheddar, and grated Pecorino cheeses. Set this mixture aside for layering later.
- Make the Cream Sauce: In a small saucepan over medium heat, combine the heavy cream, minced garlic, fresh thyme, Dijon mustard, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 2 minutes to blend the flavors. Remove from heat.
- Assemble the Potatoes: Arrange half of the potato slices in a single overlapping layer on the prepared baking sheet. Sprinkle half of the cheese mixture evenly over the potatoes. Layer the remaining potato slices on top and pour the warm cream sauce evenly over the entire assembly.
- Bake Covered Until Tender: Cover the baking sheet with foil or an oven-safe cover and place it in the oven. Bake for about 20 minutes until the potatoes are tender.
- Add Remaining Cheese and Finish Baking: Remove the cover, sprinkle the remaining cheese mixture evenly over the potatoes, and bake uncovered for an additional 20 to 25 minutes. This will allow the top to become golden brown and develop a crust.
- Rest and Garnish: Remove the baking sheet from the oven and let the scalloped potatoes rest for 10 minutes to set. Before serving, garnish with chopped fresh chives if desired.
Notes
- Ensure potatoes are sliced uniformly about 1/8-inch thick for even cooking.
- Covering the potatoes during the initial bake helps them cook through without drying out.
- Letting the dish rest before serving helps it firm up and makes serving easier.
- You can substitute heavy cream with half-and-half for a lighter option but expect a less rich sauce.
- Fresh thyme can be replaced with dried thyme; use about 1 teaspoon of dried.
- For a crispier crust, broil the dish for 2-3 minutes at the end, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
