All-Crust Sheet Pan Scalloped Potatoes
My sister introduced me to this very simple week night recipe from the Food Network. This easy and delicious potato dish takes very little time, and everyone seems to love it. The potatoes pair well with any main dish, and they cook relatively fast because the potatoes are thin. If you love having the slightly crispy, browned top layer of a potato casserole, this dish is for you.
Ingredients:
1 Tablespoon unsalted butter, for greasing the pan.
2 cups heavy cream 2 cloves garlic, minced. (I use the Dorot frozen cubes and mash them)
1 teaspoon fresh thyme leaves, finely chopped (optional)
Kosher salt and finely ground black pepper
2 1/4 pounds Yukon Gold potatoes scrubbed (I have used Russet and they are perfect)
1/3 cup grated Parmesan 1 1/2 cups shredded Gruyere (4 1/2 ounces)
Directions:
Preheat oven to 450 degrees.
Lightly grease an 18 X 13 sheet pan with butter. You can also spray the pan with non-stick cooking spray.
In a small pan bring the cream, garlic, and thyme to a simmer over medium heat and then turn off stove.
Thinly slice the potatoes on a mandolin (1/8 inch-think rounds).
Arrange half the potato slices into a single, overlapping layer on the sheet pan and sprinkle evenly with salt, pepper and half the grated Parmesan. Top with the remaining potato slices and again sprinkle with salt and pepper.
Drizzle the hot cream mixture evenly over the potatoes.
Cover the pan with foil and bake until the potatoes are tender, about 20 minutes.
Carefully remove the foil and sprinkle the potatoes with the remaining Parmesan and Gruyere.
Cook uncovered until brown and crusty on top, approximately 15-20 minutes more. (Depending on your oven and desired brownness)
Revised from 2016 Television Food Network
