This Irresistible Scalloped Potato Recipe Gives You a Pan Full of the Best Part

The best part of scalloped potatoes is arguably the golden top layer with its crackling edges and crispy brown bits. It gives a perfect umami contrast to the creamy, tender potatoes underneath. So why not just make the whole thing like that? Turns out, you can (and should!). And it's as simple as swapping out your baking dish for a sheet pan. A greater surface area with fewer layers means more of that magically browned and bubbling crust. Grab your humble sheet pan and give this method a go—you'll wonder why you didn't try it sooner.

Why Use a Sheet Pan to Make Scalloped Potatoes?

Scalloped potatoes are typically piled high in a casserole dish and baked with milk or cream until tender—sometimes spending up to an hour or more in the oven. Using an 18x13-inch sheet pan in place of a 9x13-inch baking dish streamlines the process by spreading the potatoes out into a thin layer, ensuring they cook to tender perfection while maintaining a delightful crispiness on top. And with two layers of thinly sliced potatoes, rather than the classic three-plus, the cooking and prep times are shortened overall. But don't worry, you also still get that gooey, molten potato layer below the surface as well using this sheet pan trick.

As recipe developer Julia Levy says, "These are perfect. [You get a whole pan of] the best parts of a scalloped potato dish—the crispy, cheesy top! This recipe has the right ratio of creamy, tender potato to salty, savory, browned cheese. The caramelized onions add that pop of sweetness that balances out the richness. This is how I’m making scalloped potatoes from now on, honestly."

How to Make Sheet Pan Scalloped Potatoes

To really take it to the next level, this recipe doubles down on flavor by adding caramelized onions and cheese. Technically this makes it more of an au gratin because of the Parmesan and Cheddar, but "potato, potahto," right? It has the heart of a scalloped potato with its signature shingled look and rich creamy depth. Add these items to your grocery list and follow the steps to get cooking.

Ingredients for Scalloped Potatoes

• Onions: As the developer points out, "The caramelized onions add that punch of sweetness to balance the richness of the Cheddar and Parmesan."
• Heavy Cream and Aromatics: These will give you that decadent, savory sauce you expect from scalloped potatoes.
• Potatoes: Make sure to opt for starchier potatoes—like Yukon Gold as listed in the recipe—which help thicken the cream sauce during cooking.
• Cheese: Parmesan and Cheddar round out the whole dish. "[We] really like Cabot Extra-Sharp Cheddar or Old Croc...but any brand works just fine," says our Test Kitchen team.
  

Step-By-Step Guide

1. Start by prepping the onions if you plan to include them (which we highly recommend you do) since they take a while to reach caramelization.
2. While they are cooking, you can get the cream sauce ready—steeping it with garlic, thyme, and rosemary. Right before you are ready to assemble, cut the potatoes. A mandoline will make thinly slicing the Yukon Golds easy and consistent since we're aiming for 1/8-inch-thick rounds. If you don't have a mandoline, carefully slice the potatoes with a sharp knife as evenly as possible.
3. Once the onions and cream are ready and the potatoes are sliced, arrange half of the potato slices into a single, overlapping layer on a prepared baking sheet, and sprinkle with salt, caramelized onions, and Parmesan. 
4. Layer on the remaining potato slices then pour the hot cream mixture evenly over top. Pop your sheet pan into a 450-degree F oven, covered, and bake for about 20 minutes.
5. Check to make sure the potatoes are fork-tender before uncovering the dish and sprinkling the Cheddar cheese overtop to finish baking for another 15 minutes or so—until the cheese is golden and bubbling.

How to Serve Sheet Pan Scalloped Potatoes

As the recipe states, sheet pan scalloped potatoes can be cut and served right out of the oven, garnished with fresh thyme (or your favorite herb). They make an ideal side dish for a variety of grilled or roasted meats like steak, chicken, or pork—especially ham. They pair wonderfully with a fish entrée like pan-roasted salmon but could also be served simply by themselves, they're that good. Using a sheet pan means that cutting and serving beautiful squares will be a breeze.

Substitutions and Variations

These sheet-pan scalloped potatoes are wonderful as-is in their simplicity. That said, they are also easy and fun to customize. Here are a few ideas:

• Swap the cheese: Sharp cheese gives the desired umami in a creamy sauce such as this one. Try Gruyere or Comté instead of extra-sharp Cheddar and Grana Padano or Pecorino Romano instead of Parmesan.
• Replace the onions: Use sweet onions instead of yellow for a quicker caramelization, or add thinly sliced fennel to the onions during cooking. You can also skip the caramelized onions altogether.
• Substitute the kind of potato: You can use russets or sweet potatoes if you prefer, though this may affect cooking time. Just remember to keep them starchy.

How to Make Sheet-Pan Scalloped Potatoes Ahead of Time

We don't recommend slicing and storing the potatoes ahead of time. If left out, they will oxidize and turn grey or brown. Alternatively, soaking them in water can lead to either watery scalloped potatoes or the release of too much starch needed for the cream sauce.

There are other make-ahead steps to consider, however, to shorten the day-of process. Caramelized onions can be prepped and refrigerated in an airtight container for up to a week. Cheeses can be shredded and refrigerated in an airtight container for up to a week as well.

How to Store Sheet Pan Scalloped Potatoes

Just like with traditional scalloped or au gratin potatoes, leftovers can be kept in an airtight container in the fridge for three to four days. They can be easily reheated in the oven or microwave.

Unfortunately, the freezer might not be a good option here. These sheet-pan scalloped potatoes are heavy on cream and cheese, which tend to separate during the freezing and thawing process. But fear not, you might not have too many leftovers anyway.

Editorial contributions by Andrea Lobas