Sheet-Pan Scalloped Potatoes with All-Crust Finish

[mndynthn12]

What's up there! Check out this ultimate comfort food hack: All-Crust Sheet-Pan Scalloped Potatoes! Creamy layers of Yukon Golds smothered in garlic-thyme cream, topped with a golden cheesy crust. It's like a potato lover's dream come true! Perfect for busy weeknights or weekend gatherings. Dive into this crispy-creamy goodness tonight! #PotatoPerfection #SheetPanMagic



Sheet-Pan Scalloped Potatoes with All-Crust Finish

Ingredients:

• 1 tablespoon unsalted butter (for greasing the pan)
• 2 cups heavy cream
• 2 cloves garlic (minced)
• 1 teaspoon fresh thyme leaves (finely chopped)
• Kosher salt and freshly ground black pepper
• 2 1/4 pounds medium Yukon Gold potatoes (about 8), scrubbed
• 1/3 cup grated Parmesan
• 1 1/2 cups shredded Gruyere (about 4 1/2 ounces)

Directions:

1. Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with butter.
2. In a small saucepan over medium heat, bring the cream, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer. Turn off the stove.
3. Thinly slice the potatoes using a mandoline or vegetable slicer (about 1/8-inch-thick rounds). Arrange half of the potato slices in a single, overlapping layer on the sheet pan. Sprinkle evenly with salt and half of the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Evenly drizzle the hot cream mixture over the potatoes.
4. Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes.
5. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.

PS: All-Crust Sheet-Pan Scalloped Potatoes! Seriously, they're a game-changer. Creamy, cheesy, and oh-so-satisfying. Trust me, your taste buds will thank you! Whip up a batch and let the flavor party begin! #PotatoLove #ComfortFoodCrus

 

[johnlloyd]

This looks so good! Have you tried adding a little garlic to the mix for an extra kick? "

 

[Kath_]

These potatoes are giving off serious comfort food vibes! That crispy, golden crust is calling my name!

 

[Idris]

What's up there! Check out this ultimate comfort food hack: All-Crust Sheet-Pan Scalloped Potatoes! Creamy layers of Yukon Golds smothered in garlic-thyme cream, topped with a golden cheesy crust. It's like a potato lover's dream come true! Perfect for busy weeknights or weekend gatherings. Dive into this crispy-creamy goodness tonight! #PotatoPerfection #SheetPanMagic



Sheet-Pan Scalloped Potatoes with All-Crust Finish

View attachment 3395

Ingredients:

• 1 tablespoon unsalted butter (for greasing the pan)
• 2 cups heavy cream
• 2 cloves garlic (minced)
• 1 teaspoon fresh thyme leaves (finely chopped)
• Kosher salt and freshly ground black pepper
• 2 1/4 pounds medium Yukon Gold potatoes (about 8), scrubbed
• 1/3 cup grated Parmesan
• 1 1/2 cups shredded Gruyere (about 4 1/2 ounces)

Directions:

1. Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with butter.
2. In a small saucepan over medium heat, bring the cream, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer. Turn off the stove.
3. Thinly slice the potatoes using a mandoline or vegetable slicer (about 1/8-inch-thick rounds). Arrange half of the potato slices in a single, overlapping layer on the sheet pan. Sprinkle evenly with salt and half of the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Evenly drizzle the hot cream mixture over the potatoes.
4. Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes.
5. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.

PS: All-Crust Sheet-Pan Scalloped Potatoes! Seriously, they're a game-changer. Creamy, cheesy, and oh-so-satisfying. Trust me, your taste buds will thank you! Whip up a batch and let the flavor party begin! #PotatoLove #ComfortFoodCrus

Scalloped potatoes with an all-crust finish? Yes, please! That crispy edge is the best part. Can't wait to try this!