Sheet-Pan Scalloped Potatoes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

gruyere cheese

🥗Healthier: low-fat cheese

💰Cheaper: swiss cheese

Swiss cheese offers a similar flavor profile at a lower cost.

Preheat oven to 375°F (190°C).

Grease a large sheet pan with butter or olive oil.

Slice the potatoes thinly using a mandoline or sharp knife.

In a saucepan, melt butter over medium heat and sauté garlic and onion until softened, about 3-4 minutes.

Stir in heavy cream, salt, black pepper, thyme, and nutmeg; heat until warm but not boiling.

Layer half of the sliced potatoes on the prepared sheet pan, slightly overlapping them.

Pour half of the cream mixture over the first layer of potatoes, then sprinkle half of the cheddar and gruyere cheese on top.

Repeat with the remaining potatoes, cream mixture, and cheeses to create a second layer.

Cover the pan with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 20-25 minutes, until the potatoes are tender and the top is golden brown.

Let the dish rest for 5-10 minutes before serving, then garnish with fresh parsley.

Serve warm as a side dish.

Cooking Techniques

Spice Level:

Allergens