If you’re looking for a dish that combines simplicity, comfort, and a burst of cheesy goodness, this Sheet Pan Scalloped Potatoes Recipe is your new best friend in the kitchen. Imagine tender layers of thinly sliced Yukon Gold potatoes, nestled under a rich blanket of creamy Gruyere and Parmesan, with a flavorful touch of caramelized onions and fresh herbs. It’s the perfect dish to please a crowd or indulge in yourself, offering crispy edges and a bubbling golden top that screams cozy family dinners or special occasions. Once you try this Sheet Pan Scalloped Potatoes Recipe, it will be a cherished go-to that turns any meal into a celebration.
Ingredients You’ll Need
Every ingredient in this recipe is essential, lending its own magic to the final dish. From the creamy richness of heavy cream to the fragrant touch of fresh rosemary or thyme, each element builds layers of flavor, texture, and color that make these scalloped potatoes irresistible.
- Unsalted butter: Adds richness and helps soften the onions beautifully.
- Olive oil: Balances the butter and keeps the onions from sticking.
- Yellow onion: Provides a sweet, savory foundation with caramelized flavor.
- Yukon Gold potatoes: Their creamy texture and thin slices cook perfectly for a tender bite.
- Freshly grated black pepper: Adds a layer of sharp warmth and depth to the dish.
- Gruyere cheese: Offers a nutty, melty richness that’s absolute perfection when baked.
- Parmesan cheese: Brings a salty, crispy top that contrasts wonderfully with the creamy layers.
- Heavy cream: The luscious base that makes this dish decadently creamy.
- Dijon mustard: A subtle tang that brightens the cream and complements the cheeses.
- Fresh rosemary or thyme (optional): A fragrant herbal note that lifts the entire dish.
How to Make Sheet Pan Scalloped Potatoes Recipe
Step 1: Prep the Oven and Pan
Start by lining a large, rimmed sheet pan with nonstick cooking spray and preheating your oven to a sizzling 450°F. This high heat kickstarts the baking process for perfectly cooked, golden edges.
Step 2: Sauté the Onions
In a large skillet over medium-low heat, melt together the butter and olive oil. Add the diced yellow onion and stir frequently for about 5 minutes until the onions are soft and translucent. This step is key; those onions develop a sweet, soft base that will infuse the creamy sauce with incredible flavor.
Step 3: Slice and Arrange the Potatoes
While your onions cook, thinly slice your Yukon Gold potatoes to about 1/8-inch thick. Pat the slices dry — this prevents extra moisture from making your scalloped potatoes soggy. Then, arrange them shingle-style on your prepared sheet pan, making sure the slices barely touch and fill the pan evenly. This layering creates the classic scalloped look and ensures each bite is creamy and tender.
Step 4: Season and Cheese
Sprinkle freshly grated black pepper over the potatoes, then scatter half the Gruyere and half the Parmesan cheese on top. This first layer of cheese melts into the potatoes, creating that gooey, savory goodness you crave.
Step 5: Pour the Cream Mixture
Raise the skillet’s heat to medium and add the heavy cream, Dijon mustard, and chopped herbs, stirring constantly. Bring this mixture just to a simmer—avoid boiling. Pour this heavenly cream and onion blend over the potatoes, tilting the pan to make sure the liquid reaches every corner. Finish with a few more cracks of black pepper for that final punch of flavor.
Step 6: Top with Remaining Cheese
Layer the rest of the Gruyere cheese over the potatoes first, then sprinkle the remaining Parmesan on top to guarantee a bubbly, crispy golden crust once baked.
Step 7: Cover with Foil
Cover the pan tightly with foil that’s been sprayed on the side facing the potatoes to prevent sticking. This trapped steam will help cook the potatoes gently and evenly in the first stage of baking.
Step 8: Bake at High Heat
Bake covered for 15 minutes at 450°F. This starts the cooking process while keeping moisture locked in.
Step 9: Finish Baking at Lower Temperature
Remove the foil and reduce the oven temperature to 375°F. Continue baking uncovered for 40 to 45 minutes until the potatoes are tender through the center, edges are golden and crispy, and the cheese is bubbly and browned to perfection.
Step 10: Rest Before Serving
Once out of the oven, give your scalloped potatoes 15 minutes to rest. This short wait lets everything set beautifully, making slicing and serving easier and neater.
Step 11: Dig In!
You’ve just created a show-stopping dish that’s sure to impress.
How to Serve Sheet Pan Scalloped Potatoes Recipe
Garnishes
Sprinkle freshly chopped herbs like rosemary or thyme on top before serving to accentuate the earthy flavors and add a pop of color. A small drizzle of olive oil can also add a lovely sheen and richness.
Side Dishes
This recipe shines as a comforting side to roast chicken, steak, or glazed ham. Pair it with a crisp green salad or roasted vegetables to balance the creamy richness and round out your meal perfectly.
Creative Ways to Present
For a fun twist, serve this dish family-style straight from the sheet pan for a rustic, cozy vibe. Or, cut into neat squares once cooled slightly and plate elegantly for dinner parties—top with a sprinkle of extra cheese or fresh herbs for added flair.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld even more, making the next day’s portion just as delicious, if not better!
Freezing
You can freeze portions in freezer-safe containers for up to 2 months. To freeze, fully cool the dish, then wrap tightly to protect against freezer burn. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a 350°F oven until warmed through, about 20 minutes, allowing the edges to crisp up again. Microwaving works in a pinch but can soften the crispy top.
FAQs
Can I use a different type of potato?
While Yukon Gold potatoes work best due to their creamy texture and thin slicing ability, you can try Russets for a fluffier texture. Just note the texture might be a bit different.
Is it necessary to soak the potatoes before cooking?
For this recipe, soaking isn’t necessary since you’re patting dry the slices, which helps remove excess moisture to avoid sogginess and ensure proper baking.
Can I make this recipe dairy-free?
You could substitute heavy cream with coconut milk or a plant-based cream and use dairy-free cheese alternatives, but the classic cheesy richness will be different. Herbs and seasoning become even more important for flavor.
What if I don’t have fresh herbs?
Dried rosemary or thyme can be used, but reduce the quantity by half as dried herbs are more concentrated. Fresh herbs add a bright, lively flavor that’s hard to beat.
Can I prepare this dish a day ahead?
Absolutely! Assemble everything and cover it tightly in the refrigerator. When ready, bake as directed, adding a few extra minutes to the baking time since it will start cold.
Final Thoughts
This Sheet Pan Scalloped Potatoes Recipe is a genuine showstopper that’s both easy to make and endlessly satisfying. Whether for a busy weeknight dinner or a festive gathering, it offers layers of creamy, cheesy, herb-infused comfort that feels like a warm hug on a plate. I can’t wait for you to make it your own and enjoy every mouthwatering bite with friends and family.
Print
Sheet Pan Scalloped Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sheet Pan Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes layered with sautéed onions, creamy Dijon-infused heavy cream, and a generous combination of Gruyere and Parmesan cheeses. Baked to golden perfection on a rimmed baking sheet, this dish offers a delightful balance of creamy, cheesy, and crispy textures, perfect as a comforting side for any meal.
Ingredients
Vegetables & Aromatics
- 1 medium yellow onion, peeled and diced
- 3 pounds medium Yukon Gold potatoes, cut into 1/8-inch slices
- 2 tablespoons chopped fresh rosemary or thyme leaves (optional)
Fats & Oils
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
Dairy & Cheese
- 12 ounces grated Gruyere (Emmental, Jarlsburg, or Swiss cheese)
- 1 cup grated Parmesan cheese
- 2 cups heavy cream
Seasonings & Condiments
- 1 tablespoon Dijon mustard
- Freshly grated black pepper (to taste)
Instructions
- Prepare Oven and Baking Sheet: Line a large, rimmed baking sheet with nonstick cooking spray and preheat the oven to 450°F (232°C).
- Sauté Onions: Heat a large skillet over medium-low heat, add olive oil and butter. Once butter melts and oil is hot, add diced onions and cook, stirring frequently, until softened and translucent, about 5 minutes.
- Slice Potatoes: While onions cook, scrub and dry the potatoes, then thinly slice them into 1/8-inch rounds. Pat the slices dry with paper towels to remove excess moisture.
- Arrange Potatoes: Layer the potato slices in a shingled pattern on the prepared baking sheet. Arrange so the rows barely touch and the potatoes fill the pan evenly.
- Season and Add Cheese: Season the potatoes with freshly grated black pepper. Sprinkle half of the Gruyere cheese followed by half of the Parmesan cheese evenly over the potatoes.
- Prepare Cream Mixture: Increase heat to medium in the skillet with onions and add heavy cream, Dijon mustard, and chopped herbs if using. Stir continuously and warm the mixture just to a simmer.
- Pour Cream Mixture: Carefully pour the hot cream and onion mixture over the layered potatoes, tilting the pan in all directions to distribute the liquid thoroughly. Add more freshly ground black pepper on top.
- Top with Remaining Cheese: Sprinkle the remaining Gruyere over the potatoes, then top with the rest of the Parmesan cheese.
- Cover with Foil: Spray a sheet of aluminum foil with nonstick cooking spray on one side and cover the potatoes with the sprayed side facing down to prevent sticking.
- Bake Covered: Bake the covered potatoes at 450°F for 15 minutes.
- Bake Uncovered: Remove the foil, reduce the oven temperature to 375°F (190°C), and bake uncovered for an additional 40–45 minutes until the potatoes are tender in the center, edges are crispy, cheese is bubbly, and the top is golden brown.
- Rest Before Serving: Remove from the oven and let the scalloped potatoes rest for 15 minutes to set before slicing and serving.
- Enjoy: Serve warm as a delicious side dish alongside your favorite main courses.
Notes
- For best results, slice potatoes uniformly thin (1/8 inch) to ensure even cooking.
- Patting potatoes dry removes excess starch and moisture, preventing sogginess during baking.
- Freshly grated black pepper enhances the flavor dramatically—as opposed to pre-ground.
- Using a mix of Gruyere and Parmesan provides a rich, nutty flavor and beautiful gratin crust.
- Spraying the foil prevents cheese from sticking and makes removal easier.
- Allowing the dish to rest before serving helps it set and improves slicing.
- Optional herbs like rosemary or thyme add aromatic notes but can be omitted if preferred.
