Sheet Pan Scalloped Potatoes

A golden, cheesy, perfectly crisp-edged version of classic scalloped potatoes — all baked on a sheet pan for maximum flavor and texture.

Why You’ll Love This Recipe

• Extra crispy edges on every slice (way better than baking in a deep dish).
• Super easy to assemble — everything cooks evenly on one pan.
• Perfect for holidays, weeknight dinners, or feeding a crowd.
• A dreamy combo of creamy sauce + melty cheese.
• Pairs well with almost any main dish.

Ingredients You’ll Need

For the Potatoes

• 2 ½ – 3 lbs potatoes (Yukon Gold or Russet), thinly sliced
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp onion powder
• ½ tsp paprika (optional)
• 1 ½ cups shredded cheese (Gruyere, cheddar, or mozzarella blend)
• 2 tbsp grated Parmesan
• 1 tbsp chopped fresh parsley (optional)

Instructions

1. Prep the Potatoes

• Preheat oven to 400°F (200°C).
• Thinly slice potatoes (about ⅛ inch) using a knife or mandoline.
• Pat them dry — this helps the sauce cling better.

2. Make the Creamy Mixture

• In a bowl, whisk together melted butter, garlic, heavy cream, milk, salt, pepper, onion powder, and paprika.

3. Arrange on Sheet Pan

• Lightly grease a rimmed baking sheet.
• Lay potatoes out in slightly overlapping shingled rows.
• Pour the cream mixture evenly over all potatoes.

4. Add Cheese & Bake

• Sprinkle shredded cheese across the entire pan.
• Add Parmesan on top for extra golden crispiness.
• Bake 30–40 minutes, or until potatoes are tender and cheese is bubbly and browned around the edges.

5. Finish

• Let rest 5 minutes.
• Sprinkle parsley over the top.
• Slice or lift with a spatula and serve warm.

You Must Know

• Thin slices = faster cooking + crisp edges.
• Don’t skip greasing the sheet pan — potatoes will stick.
• Heavy cream gives the best texture, but the milk combo keeps it balanced.
• Cheese browns faster on a sheet pan, so keep an eye on it near the end.
• Letting the potatoes rest helps set the creamy sauce.

Pro Tips

• Use a mandoline for perfectly even slices.
• Add cooked bacon or caramelized onions for extra flavor.
• Switch up cheeses: Gruyere = fancy, cheddar = classic, mozzarella = extra melt.
• For extra crispness, broil for the last 2 minutes (watch carefully!).

Ingredient Substitutions

• Heavy Cream: Half-and-half
• Cheddar: Gruyere, Jack, or mozzarella
• Potatoes: Sweet potatoes (slightly shorter bake time)
• Butter: Olive oil
• Milk: Oat or whole-fat lactose-free milk

Serving Suggestions

• Serve with steak, chicken, or roasted vegetables
• Perfect next to holiday roasts
• Pair with a fresh green salad for balance
• Enjoy leftovers for breakfast with eggs

Storage Tips

• Store leftovers in an airtight container for up to 3 days.
• Reheat in the oven at 375°F (190°C) for best crispness.
• Avoid microwaving if you want to keep the edges crispy.

Frequently Asked Questions

→ Do I have to peel the potatoes?
Nope — leaving the skin adds texture. Peel only if you prefer a smoother bite.

→ Why a sheet pan instead of a casserole dish?
Sheet pans expose more surface area, giving you tons of crispy, cheesy edges.

→ Can I make this ahead?
Yes! Assemble, cover tightly, and refrigerate up to 24 hours. Bake when ready.

→ Can I use only milk instead of cream?
You can, but the sauce will be thinner and less rich. Cream gives the best result.

Print