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