I’ve never done this on a sheet pan before, but this recipe made me a convert!
Sheet Pan Scalloped Potatoes
Ingredients:
2 pounds potatoes (Yukon Gold or Russet), thinly sliced
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheese (cheddar, Gruyere, or your choice)
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
Fresh thyme leaves for garnish (optional)
Instructions:
Preheat your oven to 375°F (190°C) and lightly grease a large sheet pan with non-stick cooking spray or olive oil.
In a small bowl, mix together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
Place the thinly sliced potatoes in a large mixing bowl. Pour the olive oil mixture over the potatoes and toss until the potatoes are evenly coated.
Arrange the potatoes in a single layer on the prepared sheet pan, overlapping slightly if necessary.
Sprinkle the shredded cheese evenly over the potatoes.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Pour the hot cream evenly over the potatoes and cheese on the sheet pan.
Sprinkle the grated Parmesan cheese over the top.
Cover the sheet pan with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender and the top is golden brown and bubbly.