Sheet Pan Scalloped Potatoes
Recipe from Kiki (the Kitchn)
Ingredients
Unsalted butter, for coating the baking sheet and aluminum foil
3 ¼ cups Half-and-Half
2 cloves garlic, minced
2 ½ tsp kosher salt (less if table salt)
¼ tsp dried thyme (½ teaspoon fresh thyme leaves)
3 pounds medium or large russet potatoes (6 medium or 4 large)
8 ounces Gruyère cheese, shredded (about 3 cups), divided
1 ounce finely grated Parmesan cheese (½ cup freshly grated or ⅓ cup store-bought grated)
2 Tbs finely chopped fresh chives, finely chopped (opt)
Directions
Arrange a rack in the upper third of the oven and second rack below it. Line the lower rack with aluminum foil to catch any drips. Heat the oven to 450º F. Coat an 18x13” rimmed baking sheet (half sheet pan) with unsalted butter. Coat one side of a sheet or two of aluminum foil large enough to cover the baking sheet with butter.
Bring Half-and-Half, minced garlic, salt, and thyme to a simmer over medium heat in a small saucepan, stirring until the salt is dissolved. Turn off the heat.
Peel potatoes, then cut with a chef’s knife or on a mandoline into thin (⅛-inch-thick) slices. Arrange half of the potatoes on the baking sheet into an even layer (some overlapping is okay). Sprinkle evenly with half of the shredded Gruyère cheese.
Pour about half of the cheese mixture (1 ⅔ cups) evenly over the potatoes. Arrange the remaining potatoes evenly over the cheese. Pour the remaining cheese mixture evenly over the potatoes (the baking sheet will be very full). Cover the baking sheet tightly with the foil buttered-side down.
Bake for 20 minutes. Uncover and sprinkle with the remaining remaining Gruyère cheese and Parmesan cheese. Return to the oven and bake uncovered until the potatoes in the center are very tender, and the top is well-browned, about 20 minutes more.
Sprinkle with 2 tablespoons finely chopped fresh chives if desired. Let cool for 5 minutes before serving.
Note
This makes a ton of cheese sauce, you don’t need to use it all. I always do though.