Scalloped potatoes are a comfort-food favorite—but traditional versions can take forever to bake and use way too many dishes. If you’ve ever ended up with potatoes that were still crunchy in the middle or swimming in cream, you know the struggle. These sheet pan scalloped potatoes solve all of that with thinner slices, faster cooking, and perfectly creamy layers with golden edges.

I’ve tested this method many times when I needed an easy side dish for weeknights and holidays alike. Baking scalloped potatoes on a sheet pan gives you more surface area, better browning, and less hassle. In this post, you’ll learn exactly how to make them, plus pro tips, variations, and FAQs so they come out tender and delicious every time.

Why You’ll Love This Recipe

Faster than classic scalloped potatoes
Creamy inside with crispy edges
Simple ingredients and minimal prep
Perfect for holidays or weeknights
Feeds a crowd easily

Ingredients & Prep

This sheet pan scalloped potatoes recipe uses basic ingredients that deliver big flavor.

Sheet Pan Scalloped Potatoes Ingredients

Main Ingredients Prep

Yukon Gold or russet potatoes – Thinly sliced (⅛-inch thick)
Onion – Thinly sliced

Use a mandoline or very sharp knife for even slices so everything cooks evenly.

Seasonings, Sauces, or Flavor Base

Heavy cream or half-and-half – Creates a rich, creamy texture
Garlic – Minced or grated
Fresh thyme or rosemary – Optional but adds great flavor

Pantry Staples

Butter – For richness
Salt – Essential for tender potatoes
Black pepper – Freshly ground
Shredded cheese (optional) – Gruyère, cheddar, or Parmesan

Step-by-Step Cooking Instructions

Pre-Cooking Prep

Preheat oven to 400°F.
Line a rimmed sheet pan with parchment paper or lightly grease it.
Slice potatoes and onions evenly.

Cooking Method

In a large bowl, toss sliced potatoes and onions with melted butter, cream, garlic, salt, and pepper.
Spread the mixture evenly across the sheet pan, layering slightly but not piling too thick.
Cover tightly with foil.
Bake for 30 minutes.
Remove foil, gently rearrange if needed, and sprinkle with cheese if using.
Bake uncovered for another 20–25 minutes until tender and golden on top.

Doneness or Texture Check

Potatoes should be fork-tender with lightly crisp edges. The cream should be mostly absorbed, not soupy.

Resting or Final Touches

Let the potatoes rest for 5–10 minutes before serving. This helps the sauce thicken and set.

Sheet Pan Scalloped Potatoes

Pro Tips for Perfect Results

Common Mistakes to Avoid

Slicing potatoes too thick
Overcrowding the pan
Skipping salt, which helps potatoes soften

Recommended Tools

Mandoline or sharp knife
Large mixing bowl
Rimmed sheet pan
Aluminum foil

Storage & Reheating Tips

Store leftovers in an airtight container for up to 4 days
Reheat in the oven at 350°F for best texture
Avoid microwaving if you want crisp edges

Flavor Variations

Sheet pan scalloped potatoes are easy to customize.

Spicy Version

Add red pepper flakes
Mix in a pinch of cayenne

Healthy / Special Diet Option

Lighter: Use half-and-half instead of heavy cream
Dairy-Free: Use unsweetened oat or cashew cream
Gluten-Free: Naturally gluten-free as written

Global Flavor Twist

French-Inspired: Add Gruyère and thyme
Italian-Style: Add Parmesan and garlic herb seasoning

Serving Suggestions

Serve sheet pan scalloped potatoes with:

Roast chicken or steak
Turkey
Green beans or roasted broccoli
Simple side salad

They’re perfect for holidays, potlucks, or Sunday dinners.

FAQs

Can I make this ahead of time?

Yes. You can assemble the potatoes up to 24 hours ahead, cover, and refrigerate. Bake just before serving for best texture.

How do I fix common mistakes?

Potatoes not tender: Cover and bake longer
Too watery: Bake uncovered longer to evaporate liquid
Not browning: Broil for 2–3 minutes at the end

Conclusion

These sheet pan scalloped potatoes take a classic comfort dish and make it faster, easier, and even better. Creamy, tender, and beautifully golden, they’re a side dish that fits just as well on a holiday table as a busy weeknight dinner. Many readers say they’ll never go back to the casserole version after trying this.

If you enjoyed this recipe, try pairing it with roasted chicken for a complete meal. Give it a try and enjoy scalloped potatoes made simple—and delicious.

Sarah

These sheet pan scalloped potatoes are creamy, tender, and perfectly golden—without the long bake time or extra dishes of traditional versions. Thinly sliced potatoes cook faster on a sheet pan, giving you crisp edges, rich flavor, and an easy side dish that works for both weeknights and holidays.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Ingredients

Main Ingredients
2 ½ lbs Yukon Gold or russet potatoes thinly sliced (⅛-inch)
1 onion thinly sliced
Creamy Base
1 ½ cups heavy cream or half-and-half
2 tbsp butter melted
2 cloves garlic minced
1 tsp salt
½ tsp black pepper
Optional Add-Ins
1 tsp fresh thyme or rosemary
¾ cup shredded cheese Gruyère, cheddar, or Parmesan

Instructions

Preheat oven to 400°F (205°C). Line a rimmed sheet pan with parchment paper or lightly grease.
In a large bowl, toss sliced potatoes and onions with melted butter, cream, garlic, salt, and pepper.
Spread the mixture evenly across the sheet pan in slightly overlapping layers—don’t pile too thick.
Cover tightly with foil and bake for 30 minutes.
Remove foil, gently rearrange if needed, and sprinkle with cheese if using.
Bake uncovered for 20–25 minutes, until potatoes are fork-tender and golden on top.
Rest for 5–10 minutes before serving.

Notes

Even, thin slices are key for quick cooking—use a mandoline if possible.
The cream should mostly absorb, not pool.
For extra browning, broil for 2–3 minutes at the end.

Sheet Pan Scalloped Potatoes

Why You’ll Love This Recipe