My Favorite Potato Secret
I love a good potato. But I don’t love washing a big dish. That’s why I make my sheet pan scalloped potatoes. It’s my favorite potato side dish trick. You get more crispy edges this way. I still laugh at that.
Why does this matter? More crispy edges mean more flavor in every bite. Everyone gets a perfect piece. This easy scalloped potatoes method is a real winner. Do you like your potatoes creamy or crispy? I’d love to know.
The Magic of Yukon Golds
This scalloped potatoes recipe needs the right potato. I always use Yukon gold potatoes. They have thin skins. You don’t need to peel them. They also cook up so buttery and soft.
*Fun fact*: Yukon gold potatoes have a hint of yellow inside. It makes the whole dish look sunny. Their flavor is just right for these creamy scalloped potatoes. It’s a small choice that makes a big difference.
A Very Cheesy Story
Let me tell you about the cheese. My grandson once asked for “the stringy kind.” So I use two kinds for my cheesy scalloped potatoes. Gruyere for nutty flavor. Sharp cheddar for a good bite. The mix is perfect.
Why does this matter? Different cheeses melt together into one amazing flavor. It’s not just one note. It’s a whole song. This makes it a special holiday side dish. What’s your favorite cheese to cook with?
Getting Ahead of the Game
Holidays are busy. I like to prepare. You can make these make ahead scalloped potatoes. Just slice the potatoes the day before. Keep them in cold water in the fridge. It saves so much time.
The next day, just layer and bake. The oven does the hard work. Doesn’t that smell amazing? All that garlic and thyme. It fills the whole house with warmth. Do you have a favorite make-ahead trick for big meals?
The Crispy, Creamy Finish
Here’s the key to crispy scalloped potatoes. First, bake them covered. This makes the potatoes tender. Then, take the cover off. Add the last cheese. This lets the top get golden and wonderful.
Let it rest for ten minutes after. This lets the creamy sauce settle. Then, just sprinkle on some fresh chives. It’s ready to serve. You get that perfect mix of creamy inside and crispy top. It’s the best of both worlds.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Gruyere cheese | 1 cup | shredded |
| Extra sharp white cheddar cheese | 1 cup | shredded |
| Pecorino cheese | ⅓ cup | freshly grated |
| Heavy cream | 2 cups | |
| Garlic | 3 cloves | minced |
| Fresh thyme leaves | 1 tablespoon | chopped |
| Dijon mustard | 2 teaspoons | |
| Kosher salt & black pepper | to taste | |
| Yukon gold potatoes | 3 pounds | scrubbed and cut into 1/8-inch thick slices |
| Fresh chives | 2 tablespoons | chopped (for garnish) |
Instructions
Step 1: First, get your oven nice and hot. Lightly oil your sheet pan. This simple start makes the best crispy scalloped potatoes. I like to use my biggest pan. It gives the potatoes room to get golden.
Step 2: Mix all your shredded cheeses in a bowl. Set it aside. This cheesy mix is the magic. It makes the most cheesy scalloped potatoes. Doesn’t that smell amazing already?
Step 3: Warm the cream, garlic, and thyme in a pot. Let it simmer for two minutes. This creates the sauce for your creamy scalloped potatoes. (A simmer is just a few gentle bubbles!) What’s your favorite herb? Share below!
Step 4: Layer half your Yukon gold potatoes on the pan. Sprinkle half the cheese. Add the rest of the potatoes. Pour the warm cream over everything. This is the heart of our sheet pan scalloped potatoes.
Step 5: Bake covered, then uncovered. This makes the top perfect. Let it rest for ten minutes after. This wait is the hardest part of this easy scalloped potatoes recipe! I still laugh at how I used to skip it.
Step 6: Sprinkle with fresh chives and serve. This potato side dish is now ready. It’s a wonderful holiday side dish. You can also prep it early for make ahead scalloped potatoes. Enjoy your delicious work!
Creative Twists
Add crispy bacon bits between the potato layers for a salty crunch.
Swap the thyme for rosemary. It gives a lovely woodsy flavor.
Try a sprinkle of smoked paprika on top before the final bake.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This scalloped potatoes recipe pairs beautifully with a simple roast chicken. The juices are so good together. For a pretty plate, garnish with extra thyme. A bright green salad on the side cuts the richness perfectly. Which would you choose tonight?
Keeping Your Scalloped Potatoes Happy
Let’s talk about storing these creamy scalloped potatoes. They keep well in the fridge for three days. Just cover the sheet pan tightly with foil. You can also freeze portions for a month. Use freezer-safe containers. Thaw them in the fridge overnight before reheating.
Reheating is simple. Warm them in a 350°F oven. Cover the pan with foil so they don’t dry out. I remember my first big batch. I left it uncovered and the top got too dark. Now I always use that foil tent. Batch cooking this potato side dish saves so much time on busy days.
Having a ready-made holiday side dish matters. It lets you enjoy your guests. You are not stuck in the kitchen. It makes hosting feel easier and more joyful. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes our cooking has little problems. That’s okay. First, if your potatoes seem watery, slice them thin and even. A mandoline slicer helps a lot. I once cut them too thick. The cream couldn’t soak in properly. Second, if the top isn’t browning, move the pan to a higher rack. The heat gets more direct there.
Third, if the cheese sauce seems thin, let it simmer a bit longer. This thickens the cream. Fixing these small issues matters. It builds your cooking confidence. You learn how ingredients work together. It also means your cheesy scalloped potatoes will taste perfect every time. The flavors will be just right. Which of these problems have you run into before?
Your Quick Questions, Answered
Can I use different types of cheese in scalloped potatoes?
Yes, you can use different cheeses. This easy scalloped potatoes recipe is flexible. Try a mix of cheddar and Parmesan for a sharp flavor. Or use Monterey Jack for a milder taste. The key is to use cheeses that melt well. This ensures your potato side dish stays creamy and delicious. Feel free to experiment with what you have in your fridge.
How do I prevent my scalloped potatoes from being watery?
Preventing watery scalloped potatoes is easy. Always use starchy potatoes like Yukon gold potatoes. Slice them evenly and very thin. Let the cream sauce simmer to reduce slightly before pouring. Also, let the baked dish rest for a full 10 minutes before serving. This allows the sauce to thicken up perfectly, giving you the best creamy scalloped potatoes.
What’s the difference between scalloped potatoes and potatoes au gratin?
The main difference is the cheese. Scalloped potatoes are baked in a creamy sauce. Potatoes au gratin always have cheese layered between the potatoes. They are also topped with cheese for a golden crust. Our sheet pan scalloped potatoes recipe is a wonderful mix of both styles. It is extra cheesy and wonderfully creamy, making it a favorite holiday side dish.
Can I make sheet pan scalloped potatoes ahead of time?
You can make these ahead of time. Assemble the dish completely on the sheet pan. Cover it tightly and refrigerate for up to one day. When ready to bake, let it sit at room temperature for 30 minutes. Then bake as directed. You may need a few extra minutes in the oven. This make ahead scalloped potatoes plan is a huge time-saver.
What are the best potatoes to use for scalloped potatoes?
Yukon gold potatoes are the best choice for this scalloped potatoes recipe. They have a naturally buttery flavor and a creamy texture. Their medium starch level helps thicken the sauce. This prevents a watery result. Russet potatoes can also work, but they may fall apart more easily. Sticking with Yukon golds guarantees the most reliable and delicious cheesy scalloped potatoes.
What main dishes pair well with garlic scalloped potatoes?
These garlicky potatoes pair with many mains. They are perfect with a simple roasted chicken or a juicy ham. They also go well with a hearty pot roast or seared pork chops. For a lighter meal, try them with baked fish. *Fun fact: The creamy sauce complements almost any protein.* This makes the dish a very versatile potato side dish for any night.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these crispy scalloped potatoes. Cooking should be fun, not stressful. This sheet pan method makes everything simpler. I truly enjoy sharing these kitchen stories with you. It reminds me of cooking with my own grandmother.
Now I would love to hear from you. Your stories and tips make this community so special. Have you tried this recipe? Tell me all about it in the comments below. I read every single one.
Happy cooking!
—Elena Rutherford
Garlic Lovers Sheet Pan Scalloped Potatoes
Description
Indulge in creamy, cheesy, and garlicky layers of thinly sliced potatoes, baked to golden perfection on a sheet pan for maximum crispy edges.
Ingredients
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.
Notes
- For a crispier top, broil for the last 1-2 minutes of cooking, watching carefully to prevent burning. Potatoes can be sliced with a mandoline for uniform thickness.