Is there anything more comforting than the golden, cheesy crust of scalloped potatoes fresh out of the oven? I don't think so! Originating from the heart of French cuisine, scalloped potatoes have found their way into the warm kitchens and even warmer hearts across the globe, and of course, here in the Midwest, we've put our own spin on it. For me, it's the ultimate comfort food, ideal for chilly evenings, big family gatherings, or when you just need that cheesy, creamy fix. And let's not forget, it's make-ahead friendly, meaning it's perfect for us busy bees who want a comforting meal without the last-minute prep.

When it comes to sidekicks for these delectable spuds, think simple yet hearty – a crisp green salad to cut through the richness, steamed asparagus, or even some baked chicken for a protein punch. Honestly, they're a hit alongside almost anything.

Sheet Pan Scalloped Potatoes
Servings: 6-8 servings

- 2 lbs of Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
- 1 cup heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp fresh thyme leaves (plus extra for garnish)
- Salt and pepper to taste
- 2 tbsp unsalted butter, cut into small pieces

1. Preheat your oven to 400°F and lightly grease your sheet pan.

2. In a saucepan, whisk together the heavy cream, milk, garlic, and a generous pinch of salt and pepper. Heat over medium until it just begins to bubble.

3. Layer the potatoes and onion slices in the prepared sheet pan, slightly overlapping, and sprinkle each layer with a pinch of salt and pepper, thyme, and the cheeses (save a handful of cheddar and the Parmesan to top off).

4. Pour the warm cream mixture over the potatoes and onions, ensuring they're well covered.

5. Dot the top with pieces of butter, then sprinkle the reserved cheese over the top.

6. Bake uncovered for about 40-45 minutes, or until the potatoes are tender and golden brown. If you notice the top getting too brown before the potatoes are cooked, loosely cover with foil.

7. Let it sit for about 10 minutes before serving (it’s torturous, I know, but the layers set up beautifully!). Sprinkle some fresh thyme leaves on top for a pop of freshness.

- Swap cheddar for Gruyère or any melty cheese you love for a different flavor profile.
- Add crumbled bacon or diced ham between layers for a meaty twist.
- For a lower-carb option, try using thinly sliced turnips or rutabagas.
- During busy weeks, slice your potatoes and onions ahead of time and keep them immersed in water in the fridge. Just be sure to drain them well before assembling!
- You can make this dish the night before and simply reheat it in the oven. Convenient and delicious!

Copyright 2016 Cooktop Cove