Sheet Pan Scalloped Potatoes

Sheet Pan Scalloped Potatoes recipe

Ingredients

  • 1 3/4 cups heavy whipping cream
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh thyme
  • 3 ounces Weyauwega Star Dairy Parmesan cheese, grated (1 cup)
  • Salt and pepper to taste
  • 8 Yukon Gold potatoes, cut into 1/8-inch slices
  • 6 ounces Cedar Grove Mild Cheddar cheese or Cedar Grove Medium Cheddar cheese, shredded (1 1/2 cups)
  • 6 ounces Roth Original Grand Cru® cheese, shredded (1 1/2 cups)

Instructions

  1. Heat oven to 400 degrees F.
  2. Bring the cream, garlic and thyme just to a boil in a small saucepan over medium heat, stirring frequently. Cook and stir for 1 minute.
  3. Remove from the heat. Gradually stir in parmesan until melted.
  4. Season with salt and pepper to taste.
  5. Place half of the potatoes in a single layer, overlapping edges, on a greased 15 x 10-inch baking pan. Season with salt and pepper.
  6. Pour half of the Parmesan sauce over potatoes. Sprinkle with 3/4 cup each cheddar and Grand Cru®. Repeat step with the remaining potatoes, cheese sauce and cheeses.
  7. Bake, covered, for 20 minutes.
  8. Uncover; bake for 20 to 25 minutes longer or until bubbly and potatoes are tender.

Notes

Recipe and photo used with permission from: Dairy Farmers of Wisconsin