Let me take you on a journey with this mouth-watering Sheet Pan Scalloped Potatoes recipe! This easy-to-follow guide will help you cook up a storm and wow your family and friends. I guarantee that once they taste these, they’ll nominate you as the official Holiday Potato Master. Who needs a crown when you have that title?

Why You’ll Love This Recipe

Who doesn’t enjoy a good scalloped potato dish? It’s like a warm, cheesy hug for your taste buds. But these aren’t your grandma’s scalloped potatoes (sorry, Grandma). We’ve kicked things up a notch by making this comfort food classic even easier (and cheesier!).

What’s not to love? This sheet pan scalloped potatoes recipe has everything you could ask for:

Rich, creamy, and bursting with cheesy goodness.
Savory garlic and butter meld with the nutty aroma of nutmeg.
A divine golden brown crust that’s music to your taste buds.
Perfectly cooked, thinly sliced potatoes that practically melt in your mouth.

So, go ahead and put on that apron – it’s time to do some magic in the kitchen.

How to Make Sheet Pan Scalloped Potatoes

Prep time: 25 minutes | Cook time: 1 hour | Total time: 1 hour 25 minutes

Ingredients:

Russet potatoes
Salted butter
Minced garlic
Flour
Chicken broth
Seasoning salt
Pepper
Milk
Sharp cheddar cheese

Instructions:

Preheat your oven to 375°F and grease a large baking sheet with a bit of the butter. Set aside.
Using a sharp knife or a mandolin, thinly slice the potatoes to about 1/8-inch thick and set them aside.
In a large saucepan over medium heat, melt the butter. Once the butter is melted, add the minced garlic and cook until it becomes fragrant, which usually takes about 1 minute.
Whisk in the flour to create a roux, cooking for about 2 minutes until it’s golden brown.
Slowly whisk in the chicken broth, and continue to cook until the mixture thickens slightly.
Next, gradually whisk in the milk. Season the mixture with seasoning seasoning salt, pepper. Continue to cook and stir until the sauce has thickened.
Arrange a layer of the thinly sliced potatoes on the prepared baking sheet. Pour a bit of the sauce over the potatoes, ensuring they are well-coated. Sprinkle a portion of the grated cheddar over the top.
Repeat this process, creating multiple layers of potatoes, sauce, and cheese until you’ve used up all the ingredients, making sure you end with a layer of cheese on top.
Cover the baking sheet with aluminum foil and place in the preheated oven. Bake for 40 minutes, then remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
Once cooked, remove the sheet pan scalloped potatoes from the oven and allow them to cool slightly before serving.

Reheating and Storage Information

Now, let’s talk leftovers. If by some miracle you have some scalloped potatoes left (because everyone miraculously turned into a potato-loving Pac-Man), here’s what you need to do. Refrigerate them in a sealed container, and they should last about 3-4 days.

When it’s time for Round 2 of potato indulgence, you can either heat them in the microwave or back in the oven. Whichever way you choose, make sure to add a touch of milk before reheating to keep them nice and creamy.

Helpful Cooking Notes

Before we part ways, here are a few tips to ensure your sheet pan scalloped potatoes turn out just perfect:

Using a mandolin for slicing your potatoes will give you consistent thickness, leading to even cooking. Plus, it makes you feel like a real pro in the kitchen.
The key to getting that creamy sauce is the roux. Remember to cook it until golden brown, so you get that nutty, toasted flavor.
Don’t rush the layering process. This isn’t a potato sprint; it’s a potato marathon.

That’s it, folks! Now, get out there and start cooking up these delicious sheet pan scalloped potatoes. Remember, in the grand arena of life, there can only be one Holiday Potato Master. It’s time to claim your title!

Now, if you excuse me, I have some “sample” potatoes to attend to. For quality control purposes, of course.