Description
A golden, cheesy, perfectly crisp-edged version of classic scalloped potatoes — all baked on a sheet pan for maximum flavor and texture.
Ingredients
For the Potatoes
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2 ½ – 3 lbs potatoes (Yukon Gold or Russet), thinly sliced
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3 tbsp unsalted butter, melted
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3 cloves garlic, minced
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1 cup heavy cream
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1 cup whole milk
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1 tsp salt
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½ tsp black pepper
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1 tsp onion powder
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½ tsp paprika (optional)
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1 ½ cups shredded cheese (Gruyere, cheddar, or mozzarella blend)
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2 tbsp grated Parmesan
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1 tbsp chopped fresh parsley (optional)
Instructions
1. Prep the Potatoes
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Preheat oven to 400°F (200°C).
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Thinly slice potatoes (about ⅛ inch) using a knife or mandoline.
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Pat them dry — this helps the sauce cling better.
2. Make the Creamy Mixture
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In a bowl, whisk together melted butter, garlic, heavy cream, milk, salt, pepper, onion powder, and paprika.
3. Arrange on Sheet Pan
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Lightly grease a rimmed baking sheet.
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Lay potatoes out in slightly overlapping shingled rows.
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Pour the cream mixture evenly over all potatoes.
4. Add Cheese & Bake
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Sprinkle shredded cheese across the entire pan.
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Add Parmesan on top for extra golden crispiness.
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Bake 30–40 minutes, or until potatoes are tender and cheese is bubbly and browned around the edges.
5. Finish
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Let rest 5 minutes.
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Sprinkle parsley over the top.
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Slice or lift with a spatula and serve warm.
Notes
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Thin slices = faster cooking + crisp edges.
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Don’t skip greasing the sheet pan — potatoes will stick.
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Heavy cream gives the best texture, but the milk combo keeps it balanced.
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Cheese browns faster on a sheet pan, so keep an eye on it near the end.
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Letting the potatoes rest helps set the creamy sauce.