When it comes to comforting side dishes that steal the show, scalloped potatoes are hard to beat. But let’s make it even simpler and more approachable—this recipe for easy sheet pan scalloped potatoes with Gruyere and Parmesan is here to make your life easier. With perfectly thin layers of Yukon Gold potatoes bathed in a creamy garlic sauce and topped with melted Gruyere and Parmesan cheese, this dish is irresistibly golden, bubbly, and satisfying. Whether you’re hosting a holiday dinner, a weekend family meal, or simply craving a no-fuss yet gourmet side, this sheet pan version is your answer.
Why You’ll Fall in Love with This Recipe
There’s something magical about scalloped potatoes: the creamy texture, the cheesy topping, and the rich garlic-infused sauce. However, traditional scalloped potatoes can feel time-consuming and require extra effort with layering in a casserole dish. This sheet pan method changes the game. It’s faster, less fussy, and delivers all the flavor and elegance without the hassle. Plus, the thin, crispy edges you get from the sheet pan bake are simply irresistible.
Ingredients for Easy Sheet Pan Scalloped Potatoes with Gruyere and Parmesan
Here’s what you’ll need to bring this comforting side dish to life:
| Ingredient | Quantity |
|---|---|
| Yukon Gold potatoes (medium) | 2 ¼ lbs (about 8 potatoes) |
| Garlic cloves, minced | 4 |
| Gruyere cheese, shredded | 2 cups |
| Parmesan cheese, grated | ½ cup |
| Heavy cream | 2 cups |
| Fresh thyme leaves, chopped | 1 tsp |
| Salt and pepper | To taste |
Step-by-Step Instructions for Scalloped Potato Perfection
1. Preheat Your Oven
Set your oven to 400°F (200°C). This temperature ensures the potatoes cook evenly while the cheese melts to golden perfection.
2. Prepare Your Baking Sheet
Lightly grease a large baking sheet with butter or non-stick spray. This will prevent the potatoes from sticking and make cleanup a breeze.
3. Slice the Potatoes
- Scrub the Yukon Gold potatoes clean, but leave the skins on for added texture and nutrients.
- Using a mandoline slicer or a sharp knife, thinly slice the potatoes to about 1/8-inch thickness.
- Try to keep the slices uniform in thickness so they cook evenly.
4. Make the Creamy Sauce
In a medium-sized mixing bowl, combine:
- Minced garlic
- Heavy cream
- Chopped fresh thyme
- A pinch of salt and pepper
Stir everything together to create a creamy, flavorful mixture that will coat the potatoes beautifully.
5. Layer the Potatoes
- Arrange the potato slices on the prepared baking sheet in a single overlapping layer, resembling shingles.
- Pour the creamy garlic mixture evenly over the potatoes, ensuring every slice gets coated.
6. Add the Cheese Topping
- Sprinkle the shredded Gruyere cheese evenly over the top.
- Follow it with the grated Parmesan for an extra layer of salty, nutty flavor.
7. Bake to Perfection
- Place the sheet pan in the preheated oven.
- Bake for 30–35 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
8. Let It Cool and Serve
- Remove the sheet pan from the oven and let the scalloped potatoes cool for 5 minutes before serving.
- For an extra touch, sprinkle freshly chopped thyme leaves on top for a pop of color and flavor.
What Makes This Recipe So Special?
- Gruyere and Parmesan Combo: Gruyere brings a creamy, nutty flavor, while Parmesan adds sharpness and a savory kick. Together, they create a rich, flavorful topping.
- Sheet Pan Simplicity: Baking on a sheet pan means faster cooking, easier cleanup, and perfectly crispy edges.
- Yukon Gold Potatoes: These potatoes have a naturally buttery texture and thin skins, making them ideal for scalloped dishes.
Tips for Perfect Sheet Pan Scalloped Potatoes
- Use a Mandoline Slicer: A mandoline helps you achieve consistent, thin slices, ensuring the potatoes cook evenly.
- Don’t Skimp on the Cream: The heavy cream is what gives the dish its luscious texture and prevents the potatoes from drying out.
- Pre-Shredded Cheese? Avoid it if possible. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grate your cheese fresh for the best results.
- Check for Tenderness: Use a fork to test the potatoes before removing them from the oven. If the fork slides in easily, they’re ready!
Why Sheet Pan Scalloped Potatoes Are a Game-Changer
Traditional scalloped potatoes are made in a deep dish or casserole, but the sheet pan method has some serious advantages:
- Even Cooking: The potatoes cook evenly without the risk of underdone layers.
- Crispy Edges: The thin layers on the sheet pan develop crispy, golden edges that add incredible texture.
- Quicker Bake Time: With more surface area exposed, the dish bakes faster than a traditional casserole.
Serving Suggestions
This dish is versatile and pairs wonderfully with a variety of main courses. Here are a few pairing ideas:
- Roasted Chicken: The creamy, cheesy potatoes complement juicy, herb-seasoned chicken.
- Grilled Steaks: Serve alongside a perfectly seared steak for a decadent, restaurant-quality meal.
- Holiday Favorites: Add it to your Thanksgiving or Christmas table as a standout side dish.
- Fresh Greens: Balance the richness with a simple arugula or mixed green salad.
FAQs About Sheet Pan Scalloped Potatoes with Gruyere and Parmesan
1. Can I use a different type of potato?
Yes! While Yukon Gold potatoes are ideal for their creamy texture and thin skins, you can also use russet or red potatoes. Just make sure to slice them thinly.
2. What if I don’t have Gruyere cheese?
No problem! You can substitute Gruyere with Swiss cheese, Fontina, or even Mozzarella for a similar creamy melt.
3. Can I make this dish ahead of time?
Absolutely. Assemble the dish (without baking), cover it tightly, and store it in the refrigerator for up to 24 hours. Bake it just before serving.
4. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for the best texture.
5. Can I make this recipe gluten-free?
Yes! The recipe is naturally gluten-free as it doesn’t use any flour. Just ensure that your cheeses are gluten-free if you’re particularly sensitive.
6. Can I freeze scalloped potatoes?
It’s not recommended as the texture of the potatoes can become grainy after freezing. However, you can freeze the dish before baking if necessary.
Why This Recipe Belongs on Your Table
This recipe for easy sheet pan scalloped potatoes with Gruyere and Parmesan delivers everything you want in a side dish—simplicity, elegance, and incredible flavor. It’s perfect for weeknight dinners, holiday gatherings, or when you just want something extra special. The combination of creamy garlic sauce, buttery potatoes, and melty cheese is pure magic, while the sheet pan method makes it approachable for even beginner cooks.
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What are you waiting for? Gather your ingredients, preheat your oven, and treat yourself to a dish that’s equal parts comforting and impressive. Your family and friends will be begging for seconds—and the recipe!
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Easy Sheet Pan Scalloped Potatoes with Gruyere and Parmesan
- Total Time: 50 minutes
- Yield: 6–8 servings
Description
This easy sheet pan scalloped potatoes with Gruyere and Parmesan recipe is a rich and creamy side dish that’s quick to make and irresistibly delicious. With thinly sliced Yukon Gold potatoes baked to perfection in a creamy garlic and thyme sauce, topped with melted Gruyere and Parmesan, it’s a guaranteed crowd-pleaser for family dinners, holidays, or any special occasion.
Ingredients
- 2 ¼ lbs medium Yukon Gold potatoes (about 8 potatoes), scrubbed
- 4 garlic cloves, minced
- 2 cups shredded Gruyere cheese
- ½ cup grated Parmesan cheese
- 2 cups heavy cream
- 1 tsp fresh thyme leaves, finely chopped
- Salt and pepper, to taste
Instructions
1. Preheat Your Oven: Preheat the oven to 400°F (200°C). Lightly grease a large baking sheet with butter or non-stick spray to ensure the potatoes don’t stick during baking.
2. Slice the Potatoes: Scrub the Yukon Gold potatoes clean but leave the skins on for texture and nutrients. Using a mandoline slicer or sharp knife, thinly slice the potatoes to about 1/8-inch thickness. Uniform slices ensure even cooking.
3. Make the Creamy Sauce: In a mixing bowl, combine the minced garlic, heavy cream, chopped thyme, salt, and pepper. Stir well until the flavors are combined.
4. Layer the Potatoes: Arrange the potato slices on the prepared sheet pan in a single overlapping layer (like shingles). Pour the cream mixture evenly over the potatoes, ensuring each slice is coated.
5. Add the Cheese: Sprinkle the shredded Gruyere cheese evenly over the top, followed by the grated Parmesan cheese for extra depth of flavor.
6. Bake: Place the sheet pan in the preheated oven and bake for 30–35 minutes, or until the potatoes are fork-tender and the top is golden and bubbly.
7. Cool and Garnish: Remove the sheet pan from the oven and let the potatoes cool for 5 minutes before serving. Garnish with a sprinkle of fresh thyme leaves for added flavor and presentation.
Notes
- Potato Choice: Yukon Gold potatoes are best for this dish because of their creamy texture and buttery flavor. If unavailable, you can substitute russet or red potatoes.
- Cheese Substitutions: Gruyere can be replaced with Swiss or Fontina cheese, while Parmesan can be swapped with Pecorino Romano.
- Consistency Tip: To ensure all the potatoes cook evenly, try to slice them as uniformly as possible.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) to preserve the crispy edges.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
