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 unsalted butter and olive oil.

Slice the Yukon Gold potatoes into 1/8-inch slices.

In a saucepan, melt unsalted butter over medium heat and sauté the diced onion until softened.

Stir in heavy cream, freshly grated black pepper, and Dijon mustard; 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 Gruyere cheese and Parmesan 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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens