Cheesy Sheet Pan Scalloped Potatoes

Name: Cheesy Sheet Pan Scalloped Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 1 tablespoon Cabot Unsalted Butter, for the pan; 2 cups heavy cream; 1 teaspoon fresh thyme leaves, finely chopped; 2 cloves garlic, minced; Kosher salt and freshly ground black pepper; 2 ¼ pounds medium Yukon Gold potatoes, scrubbed (about 8); ⅓ cup grated Parmesan cheese; 8 ounces Cabot Seriously Sharp Cheddar, shredded (2 cups)

Servings

8 to 10

Prep Time

15 minutes

Cook Time

40 minutes

Scalloped potatoes are a classic comfort food that’s perfect for a Hanukkah side dish and also make a welcome addition to any other special occasion or gathering. These sharp cheddar cheese potatoes are a favorite with kids and adults alike, as the combination of a delicious, creamy sauce with thinly sliced potatoes and cheese is irresistible no matter what your age! In this recipe, we use a sheet pan instead of the traditional deeper casserole dish to achieve potatoes with an amazingly crisp top and edges, which is sure to be a hit with family and friends. Share this recipe for healthy scalloped potatoes with friends and family on Facebook, Pinterest, Twitter, or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.

Preheat your oven to 450°F. Lightly grease an 18-inch by 13-inch sheet pan with Cabot Unsalted Butter.

Bring the cream, thyme, garlic, ½ teaspoon salt, and ¼ teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off the stove.

Thinly slice the potatoes into ⅛ inch thick rounds using a mandoline or vegetable slicer.

Arrange half of the potato slices in a single, overlapping layer on the sheet pan and sprinkle evenly with salt, half the Cabot Seriously Sharp Cheddar cheese, and half the Parmesan. Top with the remaining potato slices and sprinkle with salt.

Drizzle the hot cream mixture evenly over the potatoes. Using a small offset spatula or a butter knife, spread the garlic and thyme evenly over the potatoes.

Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with the remaining cheddar and Parmesan.

Cook uncovered, rotating the pan halfway through, until very brown and crusty on top, approximately 15 to 20 minutes more.

For another scrumptious recipe for scalloped potatoes that are sure to be devoured, check out our Cheddar Scalloped Potatoes. Cabot is a co-operative of farm families, and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this healthy scalloped potatoes recipe, so please rate and review it when you have the chance.

Ingredients

1 tablespoon Cabot Unsalted Butter, for the pan
2 cups heavy cream
1 teaspoon fresh thyme leaves, finely chopped
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 ¼ pounds medium Yukon Gold potatoes, scrubbed (about 8)
⅓ cup grated Parmesan cheese
8 ounces Cabot Seriously Sharp Cheddar, shredded (2 cups)

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Directions

PREHEAT the oven to 450°F. Lightly grease an 18-by-13-inch sheet pan with the butter.
BRING the cream, thyme, garlic, ½ teaspoon salt and ¼ teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off the stove.
SLICE the potatoes thinly into ⅛ inch thick rounds on a mandoline or vegetable slicer.
ARRANGE half the potato slices in a single, overlapping layer on the sheet pan and sprinkle evenly with salt, half the cheddar and half the Parmesan. Top with the remaining potato slices and sprinkle with salt.
DRIZZLE the hot cream mixture evenly over the potatoes. Use a small offset spatula or butter knife to spread the garlic and thyme evenly over the potatoes.
COVER the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with the remaining cheddar and Parmesan.
COOK uncovered, rotating the pan halfway through, until very brown and crusty on top, 15 to 20 minutes more.