Sheet Pan Au Gratin Potatoes Recipe

Name: Sheet Pan Au Gratin Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 2 cups heavy cream; 4 cloves garlic, crushed; 1 shallot, peeled and halved; 3 sprigs fresh thyme; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 3 pounds Yukon potatoes sliced thin; Butter for sheet pan; 8 ounces gouda cheese, grated; 1 cup grated parmesan; fresh chives, garnish

While a square of unassuming potatoes might look less than stunning on a plate, those who have tried a good potato au gratin will know they are in for a treat. Unfortunately, my child is not in this camp, and I was worried she would not try these.

Not only did she try them, she immediately exclaimed, “These are really good!”

She’s not wrong. Sheet pan potatoes au gratin are faster than most recipes thanks to their thinness. This also means more bubbly cheese covering every bite.

Overhead view of the corner of a sheet pan of Sheet Pan Au Gratin Potatoes recipe with a spoon scooping a serving out of the pan — Simply Recipes / Mark Beahm

Why You Should Use a Sheet Pan for Au Gratin Potatoes

Normally, when I make potatoes au gratin, I will stack up several layers of potatoes in a deep baking dish. The problem with this method is that it takes a very long time to bake that many layers of potatoes.

The sheet pan method means less layers and more surface area. It cooks faster and you get more crispy surfaces on the bottom and edges of the casserole. Win-win!

What's the difference between potatoes au gratin and scalloped potatoes?

Potatoes au gratin uses thinner slices of potatoes tucked within a rich and cheesy sauce. The sauce in scalloped potatoes typically does not include cheese.

Tips for Making My Potatoes Au Gratin

Make sure to butter your pan really well. You should be able to see a visible layer of softened butter on the edges and bottom of the sheet pan. The last thing you want is for your delicious potatoes to stick to the pan.
Infuse the cream. Rather than chopping up the aromatics (garlic, shallot, and thyme), infuse them into the cream in about 1.0 short minutes. This yields a flavorful but creamier-textured potatoes au gratin.
Use a light hand with the cheese. Between each layer of potato should be a very scant layer of cheese, which acts as a delicious glue. If you over-cheese the potatoes, they will slide around on your plate rather than be a solid casserole.
Let it rest! After this potatoes au gratin bakes, it needs to rest for 5 to 10 minutes before you serve so that it can set up a bit.

Cheesy Potato Recipes

Sheet Pan Au Gratin Potatoes

Prep Time 15 mins

Cook Time 50 mins

Total Time 65 mins

Servings 6 to 8 servings

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2 cups heavy cream
4 cloves garlic, crushed
1 shallot, peeled and halved
3 sprigs fresh thyme
1 teaspoon salt or to taste
1/2 teaspoon black pepper
3 pounds medium Yukon gold potatoes
Butter, for greasing the pan
8 ounces grated gouda or Gruyère cheese (2 cups)
4 ounces grated Parmesan cheese (1 cup)
Sliced fresh chives, for garnish, optional

Steep the cream:

Add the cream to a small pot over low heat. Add the garlic cloves, shallot, thyme sprigs, salt, and pepper. Barely bring to a simmer, then turn off the heat, cover, and let sit for 10 minutes.

Simply Recipes / Mark Beahm
Prepare the potatoes:

Meanwhile, use a mandolin to slice the potatoes into thin slices, no thicker than 1/8 inch. If you don’t have a mandolin, you can use a knife, but take your time to get them into even, thin slices.

Add the sliced potatoes to a large bowl of cold water to rinse off some starch.

Simply Recipes / Mark Beahm
Preheat the oven to 450°F.

Liberally butter a large rimmed 11x14 half-sheet pan with butter. Get all the sides, corners, and the bottom.
Layer the ingredients:

Remove the potato slices from the water and dry on a few clean kitchen towels or paper towels. Add half the slices to the sheet pan in a single layer, shingling the potatoes so they overlap slightly.

Combine the gouda and Parmesan cheeses in a small bowl. Set aside about 1/3 of the cheese for sprinkling at the end. Sprinkle the layer of potatoes with half of the remaining cheese. Repeat, making another layer, with the potatoes and cheese going in the opposite direction.

Remove the garlic, shallot, and thyme from the cream. Pour the infused cream over the potatoes, being careful to evenly distribute it all over.

Simply Recipes / Mark Beahm
Bake:

Cover the pan with foil and bake for 30 minutes. At this point, the liquid should be bubbling and the potatoes should be tender around the edges of the pan but still pale on top. Remove the foil and add the remaining cheese, then return to the oven until the potatoes are very tender (easily pierced with a fork) and the top of the potatoes are lightly browned and bubbling, about 15 minutes.

Let the potatoes cool for 5 to 10 minutes before slicing into servings. Garnish with chives and serve while warm.

Leftover potatoes will keep in an airtight container in the fridge for up to 5 days.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Nutrition Facts (per serving)
536	Calories
34g	Fat
43g	Carbs
17g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	536
% Daily Value*
Total Fat 34g	43%
Saturated Fat 21g	106%
Cholesterol 113mg	38%
Sodium 791mg	34%
Total Carbohydrate 43g	16%
Dietary Fiber 4g	15%
Total Sugars 5g
Protein 17g
Vitamin C 19mg	94%
Calcium 393mg	30%
Iron 2mg	13%
Potassium 1073mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.