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.
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.