Sheet Pan Scalloped Potatoes
This post may contain affiliate links. Please see our privacy policy for details. The best part is the crispiest edges and tops ALL AROUND with the creamiest goodness underneath. So so good! You know how we all love brownies but we all really want that corner piece but there’s only four corner pieces to choose […] The post Sheet Pan Scalloped Potatoes appeared first on Damn Delicious.
Tomas Kauer 
This post may contain affiliate links. Please see our privacy policy for details.
The best part is the crispiest edges and tops ALL AROUND with the creamiest goodness underneath. So so good!
You know how we all love brownies but we all really want that corner piece but there’s only four corner pieces to choose from? Well, imagine a world of crispy edged brownies to go around for everyone…a heavenly world, really.
Well, this right here is the scalloped potatoes version of just that. Where EVERYONE gets a crispy edge piece without sacrificing any of the creamy goodness we truly love and crave in scalloped potatoes.
With thinly sliced Yukon gold potatoes (a mandolin will work wonders to achieve this), three types of my favorite cheeses, and a garlicky heavy cream mixture with thyme goodness to soak up those super thin potato slices, this is the only side dish you will ever need.
And you won’t have to fight anyone for a corner piece. All crust, all goodness here for all.
Sheet Pan Scalloped Potatoes
Ingredients
- 1 cup shredded Gruyere cheese
- 1 cup shredded extra sharp white cheddar cheese
- ⅓ cup freshly grated Pecorino cheese
- 2 cups heavy cream
- 3 cloves garlic minced
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper to taste
- 3 pounds Yukon gold potatoes scrubbed and and cut into 1/8-inch thick slices
- 2 tablespoons chopped fresh chives
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.
- Serve immediately, garnished with chives, if desired.
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