All-Crust Sheet-Pan Scalloped Potatoes take the classic creamy comfort of scalloped potatoes and give every slice a golden, crispy edge. Baked flat on a sheet pan instead of a deep dish, this version ensures every bite is crusty on top and perfectly tender underneath — ideal for serving a crowd or adding flair to a holiday meal.
Ingredients
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3 pounds russet or Yukon gold potatoes, peeled and thinly sliced (about ⅛ inch thick)
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2 tablespoons unsalted butter, melted (plus more for greasing)
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2 cups heavy cream
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1 cup whole milk
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2 garlic cloves, minced
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon ground nutmeg
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1½ cups shredded Gruyère cheese (or sharp cheddar)
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½ cup grated Parmesan cheese
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2 teaspoons fresh thyme leaves (optional, for garnish)
Cooking Time
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Prep time: 20 minutes
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Cook time: 40–45 minutes
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Total time: about 1 hour
Serving
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Serves 8
Instructions
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Preheat the Oven:
Heat the oven to 400°F (200°C). Grease a large rimmed baking sheet (about 13×18 inches) generously with butter. -
Prepare the Cream Mixture:
In a saucepan over medium heat, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Warm until it just begins to simmer, then remove from heat. -
Layer the Potatoes:
Arrange the sliced potatoes in a single overlapping layer on the prepared sheet pan. Pour the warm cream mixture evenly over the top. -
Add Cheese:
Sprinkle the Gruyère and Parmesan evenly across the potatoes. Drizzle with melted butter for extra crispness. -
Bake:
Place in the oven and bake for 40–45 minutes, until the top is deep golden brown and crisp, and the potatoes are tender when pierced with a fork. -
Finish and Serve:
Let rest for 10 minutes before slicing. Sprinkle fresh thyme over the top if desired. Cut into squares and serve warm.
Tips
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For extra crisp edges, broil the pan for 2–3 minutes at the end of baking.
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A mandoline slicer helps achieve thin, even potato slices.
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You can add caramelized onions or crispy bacon between layers for more flavor.
Nutrition (per serving)
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Calories: 360
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Carbohydrates: 28g
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Protein: 10g
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Fat: 24g
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Fiber: 2g
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Sugar: 3g
All-Crust Sheet-Pan Scalloped Potatoes give you the best part of the dish — the crispy top and edges — in every serving. Perfect for anyone who loves the golden crust more than the middle.
