Scalloped potatoes are a classic comfort food dish, and making them on a sheet pan offers a modern twist that speeds up the cooking process while ensuring every slice is perfectly cooked and delightfully crispy around the edges. This method also allows for an even distribution of the creamy, cheesy sauce over each layer of thinly sliced potatoes, giving you that irresistible combination of tender, flavorful potatoes with a golden-brown finish. Whether you’re serving this as a side dish for a family dinner or bringing it to a potluck, these sheet pan scalloped potatoes are sure to be a hit.
Ingredients:
- 4 large russet potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh thyme leaves (optional, for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a large sheet pan with non-stick cooking spray or butter.
- Prepare the Potatoes: Peel and thinly slice the potatoes, about 1/8-inch thick. Arrange the slices in an even layer on the prepared sheet pan. Scatter the sliced onions and minced garlic evenly over the potatoes.
- Make the Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk and cream, and cook until the mixture begins to thicken, about 3-4 minutes. Remove the pan from heat and stir in the cheddar and Parmesan cheeses until melted. Season with salt and pepper to taste.
- Assemble: Pour the cheese sauce evenly over the potatoes and onions on the sheet pan, making sure every slice is coated.
- Bake: Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the potatoes are tender and the top is golden brown. If you want extra crispy edges, you can broil the dish for the last 2-3 minutes of baking.
- Serve: Remove from the oven and let the potatoes cool for a few minutes before serving. Garnish with fresh thyme leaves if desired.
Enjoy your creamy, cheesy, and crispy sheet pan scalloped potatoes!
