Sheet Pan Scalloped Potatoes
Get ready to elevate your side dish game with these creamy, golden, and utterly delicious Sheet Pan Scalloped Potatoes! This innovative recipe takes the classic comfort food to new heights by cooking the potatoes on a sheet pan, resulting in a crispy, caramelized exterior and a tender, fluffy interior.
Perfect for holidays, family gatherings, or everyday meals, this recipe is incredibly easy to make and feeds a crowd. With its rich, velvety sauce and perfectly cooked potatoes, these Sheet Pan Scalloped Potatoes are sure to become a new favorite in your household!
Ingredients:
- 1 cup shredded Gruyere cheese
- 1 cup shredded extra sharp white cheddar cheese
- ⅓ cup freshly grated Pecorino cheese
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 3 pounds Yukon gold potatoes, scrubbed and cut into 1/8-inch thick slices
- 2 tablespoons chopped fresh chive
Instructions:
1. Preheat the oven to 450°F (232°C). Lightly oil a baking sheet or coat with nonstick spray.
2. In a medium bowl, combine Gruyere, white cheddar, and Pecorino cheese; set aside.
3. In a small saucepan over medium heat, combine heavy cream, garlic, thyme, Dijon mustard, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil, then reduce the heat and simmer for about 2 minutes, until the flavors have blended. Remove from heat.
4. Place half of the potato slices in a single layer on the prepared baking sheet, arranging them in an overlapping pattern. Sprinkle with half of the cheese mixture.
5. Top with the remaining potato slices, then pour the heavy cream mixture evenly over the potatoes.
6. Cover with foil and bake in the oven for about 20 minutes, until the potatoes are tender.
7. Uncover the dish, sprinkle with the remaining cheese mixture, and bake for an additional 20-25 minutes until the top is golden brown and crispy.
8. Remove from the oven and let it rest for 10 minutes before serving. Garnish with chopped chives, if desired.
Here are some valuable tips and nutritional information for the Sheet Pan Scalloped Potatoes recipe:
Tips and Variations_
1. _Choose the right potatoes_: Thinly sliced Russet or Idaho potatoes work best for this recipe.
2. _Don’t overcrowd the sheet pan_: Cook the potatoes in batches if necessary, to ensure they have enough room to cook evenly.
3. _Add some extra flavor_: Mix in some diced garlic, chopped herbs, or grated cheese into the potato mixture for added flavor.
4. _Try different milks_: Experiment with different types of milk, such as almond or soy milk, for a non-dairy version.
5. _Make it ahead_: Assemble the potato mixture and refrigerate or freeze it until ready to bake.
_Nutritional Information (per serving)_
– Calories: 220
– Protein: 4g
– Fat: 9g
– Saturated Fat: 3g
– Cholesterol: 10mg
– Carbohydrates: 30g
– Fiber: 2g
– Sugar: 2g
– Sodium: 200mg