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Sheet Pan Scalloped Potatoes
5 from 63 votes

Sheet Pan Scalloped Potatoes

This Sheet Pan Scalloped Potatoes recipe layers thinly sliced Yukon Gold potatoes with a rich blend of Gruyere, sharp white cheddar, and Pecorino cheeses. The potatoes bake in a creamy mixture seasoned with garlic, fresh thyme, and Dijon mustard, resulting in tender, flavorful slices topped with a golden, crusted cheese layer. The method involves baking covered first for softness, then uncovered for a browned finish, making for a satisfying side dish with rich, cheesy notes.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Course: Side Dish
Cuisine: American, Canadian

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

    Cup of Yum
  1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a medium bowl, combine Gruyere, white cheddar cheese and Pecorino; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately, garnished with chives, if desired.