By Becky Hardin
Published Aug 19, 2019
These sheet pan scalloped potatoes are the perfect creamy potato side dish! Made from scratch, and indulgent but simple to make, this is a real show stopper! Perfect to feed a crowd at any occasion.
When it comes to side dishes, it really doesn’t get much better than creamy scalloped potatoes! Super versatile and a delight to eat, it’s so easy to make a huge batch for entraining!
How to make Sheet Pan Scalloped Potatoes
- Line a large, rimmed baking sheet with nonstick cooking spray and heat oven to 450°F.
- Heat a large skillet, over medium-low heat, and add the oil and butter. When the oil is hot and butter has melted, add the diced onion. Cook, stirring often, until the onion has softened and is translucent, about 5 minutes.
- While the onions cook, scrub, dry and cut the potatoes into 1/8-inch slices. Pat the slices dry with paper towels and lay them (shingle-stylin the prepared baking sheet. The rows of potatoes should barely touch and the potatoes should fill the pan.
- Season the potatoes with black pepper, and sprinkle them with half of the Gruyere and half of the Parmesan.
- When the onions are ready, raise the heat to medium and add the cream, Dijon and herbs, stirring continuously. Heat just to a simmer and carefully pour the cream/onion mixture over the potatoes. Tilt the sheet pan slightly in all directions to spread the cream/onion mixture to the edges and corners of the pan. Season with additional freshly ground black pepper.
- Top with the remaining cheeses; Gruyere first and Parmesan on the very top.
- Cover the potatoes with foil that has been sprayed with non-stick cooking spray. Be sure to place the foil sprayed-side down.
- Bake 15 minutes at 450°F and remove the foil.
- Reduce the temperature to 375°F and continue baking 40-45 minutes or until the potatoes are cooked through, the edges are crispy, the middle is bubbly and the top is golden brown.
- Transfer the potatoes from the oven and let cool 15 minutes before serving.
- Enjoy!
Creamy scalloped potatoes
This delicious scalloped potato recipe is one of my go to side dishes when entertaining – they are exactly what you need to be serving to guests!
They are so full of flavor and they feel like a real treat! By cooking them in a sheet pan, it’s so easy to make enough to feed a small army and the potatoes cook so evenly. Cheesy and creamy, you really can’t go wrong with these!
Make ahead potato side dish
Not only are these great for feeding several people (this recipe makes 10 servings!), but if you are being organized, you can also make the dish ahead of time.
Simply prepare the dish up to the point of baking it, cover it and keep it in the fridge for 2 to 3 days before cooking it through to serve.
You can also freeze the scalloped potatoes at this point and they will keep for a month – you can cook them right from frozen too!
What to serve with this scalloped potato recipe
This potato side dish is so versatile, and it’s great to serve with so many dishes. This is a perfect dish to serve for any big occasion like Thanksgiving, Christmas or Easter, alongside thanksgiving turkey or Herb Crusted Rack of Lamb .
They can also be served up with lighter weeknight meals such as Baked Pesto Salmon or Spinach Stuffed Chicken Breast – perfect for any leftovers!
Here are some other ideas for what to pair with Scalloped Potatoes:
- Honey Baked Ham
- Instant Pot Turkey Breast
- Brown Sugar Pineapple Ham
- Prime Rib
- Beef Tenderloin
- Broiled Burgers
- Orange Cranberry Pork Loin Roast
- Grilled Flank Steak
- Skillet Steak with Peppercorn Cream Sauce
- BBQ Brisket
- Red Wine Pot Roast
Top tips to make Sheet Pan Scalloped Potatoes
- Yukon gold are the best potatoes to use in this recipe.
- This recipe does not call for salt due to the sodium amounts in the cheeses. If you like things salty, you can add 1 teaspoon kosher salt when adding pepper.
- Bake the potatoes in a pre-heated oven.
- Leftovers and be covered in the fridge and reheated the next day.
Be sure to check out these other potato side dish recipes!
Cheesy Potato Soup Recipe (Cheesy Potato Chowder)
Cheesy Potato Casserole (Hash Brown Potato Casserole Recipe)
Best Herb Roasted Potatoes (Simple Seasoned Potatoes)
Slow Cooker Scalloped Potatoes
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 1 tablespoon unsalted butter
- ▢ 2 tablespoons olive oil
- ▢ 1 medium yellow onion peeled and diced
- ▢ 3 pounds medium Yukon Gold potatoes cut into 1/8-inch slices
- ▢ Freshly grated black pepper *SEE NOTE
- ▢ 12 ounces grated Gruyere Emmental, Jarlsburg or Swiss cheese
- ▢ 1 cup grated Parmesan cheese
- ▢ 2 cups heavy cream
- ▢ 1 tablespoon Dijon mustard
- ▢ 2 tablespoons chopped fresh rosemary or thyme leaves optional
Video
Instructions
- Line a large, rimmed baking sheet with nonstick cooking spray and heat oven to 450°F.
- Heat a large skillet, over medium-low heat, and add the oil and butter. When the oil is hot and butter has melted, add the diced onion. Cook, stirring often, until the onion has softened and is translucent, about 5 minutes.
- While the onions cook, scrub, dry and cut the potatoes into 1/8-inch slices. Pat the slices dry with paper towels and lay them (shingle-stylin the prepared baking sheet. The rows of potatoes should barely touch and the potatoes should fill the pan.
- Season the potatoes with black pepper, and sprinkle them with half of the Gruyere and half of the Parmesan.
- When the onions are ready, raise the heat to medium and add the cream, Dijon and herbs, stirring continuously. Heat just to a simmer and carefully pour the cream/onion mixture over the potatoes. Tilt the sheet pan slightly in all directions to spread the cream/onion mixture to the edges and corners of the pan. Season with additional freshly ground black pepper.
- Top with the remaining cheeses; Gruyere first and Parmesan on the very top.
- Cover the potatoes with foil that has been sprayed with non-stick cooking spray. Be sure to place the foil sprayed-side down.
- Bake 15 minutes at 450°F and remove the foil.
- Reduce the temperature to 375°F and continue baking 40-45 minutes or until the potatoes are cooked through, the edges are crispy, the middle is bubbly and the top is golden brown.
- Transfer the potatoes from the oven and let cool 15 minutes before serving.
- Enjoy!
Equipment
- Baking Sheet
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Sheet Pan Scalloped Potatoes
Equipment
- Baking Sheet
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion peeled and diced
- 3 pounds medium Yukon Gold potatoes cut into 1/8-inch slices
- Freshly grated black pepper *SEE NOTE
- 12 ounces grated Gruyere Emmental, Jarlsburg or Swiss cheese
- 1 cup grated Parmesan cheese
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh rosemary or thyme leaves optional
Instructions
- Line a large, rimmed baking sheet with nonstick cooking spray and heat oven to 450°F.
- Heat a large skillet, over medium-low heat, and add the oil and butter. When the oil is hot and butter has melted, add the diced onion. Cook, stirring often, until the onion has softened and is translucent, about 5 minutes.
- While the onions cook, scrub, dry and cut the potatoes into 1/8-inch slices. Pat the slices dry with paper towels and lay them (shingle-stylin the prepared baking sheet. The rows of potatoes should barely touch and the potatoes should fill the pan.
- Season the potatoes with black pepper, and sprinkle them with half of the Gruyere and half of the Parmesan.
- When the onions are ready, raise the heat to medium and add the cream, Dijon and herbs, stirring continuously. Heat just to a simmer and carefully pour the cream/onion mixture over the potatoes. Tilt the sheet pan slightly in all directions to spread the cream/onion mixture to the edges and corners of the pan. Season with additional freshly ground black pepper.
- Top with the remaining cheeses; Gruyere first and Parmesan on the very top.
- Cover the potatoes with foil that has been sprayed with non-stick cooking spray. Be sure to place the foil sprayed-side down.
- Bake 15 minutes at 450°F and remove the foil.
- Reduce the temperature to 375°F and continue baking 40-45 minutes or until the potatoes are cooked through, the edges are crispy, the middle is bubbly and the top is golden brown.
- Transfer the potatoes from the oven and let cool 15 minutes before serving.
- Enjoy!
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
