Sheet pan scalloped potatoes offer a convenient and modern twist on the traditional casserole-style version. By baking them on a sheet pan, you achieve a greater surface area exposure, which means more crispy, golden brown edges, while maintaining the rich, creamy interior layers. This technique also cuts down on baking time and ensures more even texture. Ideal for busy weeknights or no-fuss sides for entertaining, these scalloped potatoes pair beautifully with roasted meat or can stand alone as hearty vegetarian dishes.
INGREDIENTS
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2 pounds Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 cup shredded Gruy¨¨re cheese (or cheddar)
1/2 cup grated Parmesan cheese
1 tablespoon chopped, fresh parsley (optional, for garnish)
Cooking spray or olive oil for greasing
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INSTRUCTIONS
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1. Preheat oven to 400¡ãF (200¡ãC). Lightly grease a large-rimmed sheet pan with cooking spray or olive oil.
2. Make cream sauce
In a medium saucepan over medium heat, melt the butter. Add the flour, and whisk continuously for 1 to 2 minutes until slightly golden. Slowly pour in the milk and cream, whisking constantly to prevent lumps.
3. Flavor sauce
Add minced garlic, salt, pepper and thyme. Cook for 4 to 5 minutes, stirring often, until sauce thickens. Remove from heat, and stir in half the Gruyere cheese until melted.
4. Layer the potatoes
Arrange the potato slices on the prepared sheet pan in overlapping layers (shingle-style). Pour cream sauce evenly over the potatoes, spreading it out with a spatula, if needed.
5. Top with cheese
Sprinkle the remaining Gruy¨¨re and all the Parmesan evenly over the top.
6. Bake
Place the sheet pan in the oven, and bake for 30 to 35 minutes or until the potatoes are tender, and the top is golden and bubbling.
7. Broil for extra crispiness (optional)
Set the oven to broil for the last 2 to 3 minutes to achieve a deeply golden crust. Watch closely to prevent burning.
8. Garnish and serve
Let cool for 5 minutes before sprinkling with parsley and serving warm.
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