Sheet Pan Scalloped Potatoes
User Reviews
5
Sheet Pan Scalloped Potatoes
Description
Sheet Pan Scalloped Potatoes features thinly sliced Yukon Gold potatoes arranged in overlapping layers on a baking sheet. A mixture of Gruyere, sharp white cheddar, and Pecorino cheeses provides a complex, savory cheese profile. The potato layers are covered with a cream sauce infused with garlic, thyme, and Dijon mustard, which lends subtle herbal and tangy undertones to the dish.
Initially covered and baked at a high temperature to ensure tender potatoes, the dish finishes uncovered to develop a crisp, golden cheese crust. This technique balances a soft interior with a slightly crispy top, enhancing texture. The use of Yukon Gold potatoes adds a creamy, buttery quality to the bite.
Served immediately with a garnish of fresh chives, this dish pairs well with roasted meats or as a rich accompaniment for a special meal.
Ingredients
- 1 cup gruyere cheese shredded
- 1 cup cheddar cheese shredded, extra sharp, white
- ⅓ cup pecorino cheese freshly grated
- 2 cups heavy cream
- 3 cloves garlic minced
- 1 tablespoon thyme chopped fresh leaves
- 2 teaspoons Dijon mustard
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 pounds potato scrubbed and and cut into 1/8-inch thick slices, Yukon gold variety
- 2 tablespoons chives chopped fresh
Instructions
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a medium bowl, combine Gruyere, white cheddar cheese and Pecorino; set aside.
- In a small saucepan over medium heat, combine heavy cream, garlic, thyme, Dijon, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer until flavors have blended, about 2 minutes. Remove from heat.
- Place half the potato slices in a single layer onto the prepared baking sheet in an overlapping pattern. Sprinkle with half the Gruyere mixture. Top with remaining potato slices and pour the heavy cream mixture evenly over the potatoes.
- Place into oven, covered, until tender, about 20 minutes. Sprinkle with remaining Gruyere mixture. Place into oven, uncovered, until top becomes golden brown and crusted, an additional 20 to 25 minutes. Let rest 10 minutes before serving.
- Serve immediately, garnished with chives, if desired.
User Reviews
Overall Rating
5
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