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There is no side dish better than a creamy bowl of potatoes au gratin. Translating to “potatoes topped with cheese,” this dish is made from layers of tender yukon gold potatoes, topped with a creamy sauce and a three-cheese blend for a comforting flavor in every bite. These are The Ultimate Sheet Pan Potatoes Au Gratin, and are the easiest way to make this recipe, yet. By opting to make them in a sheet pan, rather than in a baking dish, the potatoes get perfectly crisp and come out of the oven with a beautiful, golden, cheesy crust. What could be better than that?
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There is truly no better side dish than some creamy, cheesy potatoes. Whether that’s a bowl of creamy Caramelized Onion Mashed Potatoes or my Viral Crispy Garlic Parmesan Crusted Potatoes (which have over 70 million views and counting over on Instagram – they’re that good!) you can’t go wrong with potatoes and cheese. So, what better way to enjoy them other than the classic Potatoes Au Gratin?
If you’ve never had this classic French recipe, then it’s time to run to your kitchen and make it. Thin slices of yukon gold potatoes are topped with a rich blend of cheese and a creamy sauce that makes these potatoes taste like a melt-in-your-mouth dream. The key to making good potatoes au gratin is to ensure that every bite is perfectly creamy, with the perfect ratio of sauce and cheese to potato. And this recipe does just that!
While traditional potatoes au gratin are made in a deep baking dish, this recipe is made on a baking sheet. Why? Because by spreading the potatoes out evenly across the baking sheet, they become crispy, not soggy, when baked. While you want the potatoes to be creamy, you don’t want them to be soggy – they should have a nice, golden, cheesy crust. And by baking them on a baking sheet, it’s the perfect way to get that golden top!
What You Need to Make This Easy Sheet Pan Side Dish
- Yukon Gold Potatoes: The best potatoes to use for these potatoes au gratin are yukon gold potatoes. They’re smaller, so they cook quicker, which makes this dish super easy!
- Cheese: A blend of gruyere, parmesan, and white cheddar cheese comes together for cheesy perfection!
- Heavy Cream: It wouldn’t be potatoes au gratin without the creamy sauce, and the heavy cream makes the sauce creamy and delicious. This recipe does not turn out well with a dairy-free substitute, unfortunately.
- Fresh Thyme: Fresh thyme adds the best flavor to these potatoes. Don’t skip this!
- Garlic: I always recommend using fresh garlic, whenever possible. The flavor is truly unbeatable!
- Lemon Zest: You’ll need the zest of one lemon for this recipe.
- Seasonings: The seasonings for this recipe are simple: just a blend of onion powder, sea salt, and ground black pepper. Yum!
- Chives: Fresh chives add the perfect finishing touch to these potatoes.
How to Make These Creamy, Cheesy, Potatoes Au Gratin
To make these potatoes, start by preheating your oven to 450 F. Next, grease a nonstick sheet pan well with cooking oil and set it aside. Prepare the cheese mixture by adding the gruyere, parmesan cheese, and white cheddar cheese to a medium bowl. Mix to combine, then set them aside.
Next, place a small saucepan, on the stove, over medium heat, and add in the heavy cream, garlic, thyme, onion powder, lemon zest, sea salt and ground black pepper. Whisk the ingredients together and bring them to a gentle boil. Then, once it’s boiling, reduce the heat to low and allow it to simmer for about 2 minutes. Once it’s done, remove it from the heat.
Then, prepare the potatoes. Wash and scrub the potatoes and slice them into coins, about 1/8 inch thick each. Place half of the potatoes on the greased baking sheet, in a single layer. Sprinkle with half of the cheese mixture, then top with the remaining half of the potatoes. Then, pour the creamy sauce evenly on top of the potatoes.
Cover the tray with foil and transfer it to the oven to bake for 20 minutes. After 20 minutes, remove it from the oven, take off the foil, and sprinkle the remaining cheese mixture on top. Then, place it back in the oven to bake for an additional 20 minutes, until the top is golden and crispy.
Once it’s done, remove it from the oven and allow it to cool slightly, then serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
There is no side dish better than a creamy bowl of potatoes au gratin. Translating to "potatoes topped with cheese," this dish is made from layers of tender yukon gold potatoes, topped with a creamy sauce and a three-cheese blend for a comforting flavor in every bite. These are The Ultimate Sheet Pan Potatoes Au Gratin, and are the easiest way to make this recipe, yet. By opting to make them in a sheet pan, rather than in a baking dish, the potatoes get perfectly crisp and come out of the oven with a beautiful, golden, cheesy crust. What could be better than that?
Ingredients
- 3 Pounds Yukon Gold Potatoes washed, scrubbed, and sliced into 1/8 inch thick coins
- 1 Cup Gruyere Cheese shredded
- 1 Cup Parmesan Cheese freshly grated
- ¾ Cup White Cheddar shredded
- 2 ¼ Cups Heavy Cream
- 2 Tablespoons Fresh Thyme
- 6 Cloves Garlic mashed
- 1 Tablespoon Onion Powder
- 1 Lemon zested; only the zest is used in this recipe!
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 1 Bunch Chives finely chopped
Instructions
- To make these potatoes, start by preheating your oven to 450 F.
- Next, grease a nonstick sheet pan well with cooking oil and set it aside.
- Prepare the cheese mixture by adding the gruyere, parmesan cheese, and white cheddar cheese to a medium bowl. Mix to combine, then set them aside.
- Next, place a small saucepan, on the stove, over medium heat, and add in the heavy cream, garlic, thyme, onion powder, lemon zest, sea salt and ground black pepper.
- Whisk the ingredients together and bring them to a gentle boil. Then, once it's boiling, reduce the heat to low and allow it to simmer for about 2 minutes. Once it's done, remove it from the heat.
- Then, prepare the potatoes. Wash and scrub the potatoes and slice them into coins, about 1/8 inch thick each.
- Place half of the potatoes on the greased baking sheet, in a single layer. Sprinkle with half of the cheese mixture, then top with the remaining half of the potatoes.
- Then, pour the creamy sauce evenly on top of the potatoes.
- Cover the tray with foil and transfer it to the oven to bake for 20 minutes.
- After 20 minutes, remove it from the oven, take off the foil, and sprinkle the remaining cheese mixture on top.
- Then, place it back in the oven to bake for an additional 20 minutes, until the top is golden and crispy.
- Once it's done, remove it from the oven and allow it to cool slightly. Sprinkle with fresh chives, then serve and enjoy!
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WHAT DID YOU THINK?
Rate + Review
Have made this recipe 2x and it hits every single time! So delicious and flavorful. Love that it’s one sheet pan too!
I am making these this week. Can you give me the dimensions of the sheet pan you use? I cannot wait to make this!!!
Made these tonight for dinner and they did not disappoint. I halved the ingredients and used a quarter sheet pan. My husband is a man of few words and usually says “not bad” when I ask his opinion on new recipes I’ve tried. These got a “they’re pretty solid” which is about the highest praise around here. I was going to share this recipe with my sister but decided I’ll keep it to myself (for now) and bring them over for Thanksgiving dinner so I can’t get all the praises for them, lol.
I am so happy to hear that! Thank you so much for sharing this recipe with your family and for leaving such a kind review!
My family loved this! I made it using half the ingredients and it came out crispy as well. I would make it again for sure.
I am so happy to hear that, Rebeca! Thank you so much for your review!
Husband said they were the best potatoes I’ve ever made. I agree! Thank you for this amazing recipe!!
Wow, I am honored! Thank you so much for your review!
Made the potato gratin tonight, was amazing.
Even my kid who doesn’t like potato bake, tried it and loved it.
I didn’t get enough cream for the recipe, so used what I had and substituted the rest with some milk and philli.
Was amazing 🤩
Will definitely make this again. Thank you
Wow, I am so thrilled that you and your kid enjoyed this recipe, Sara! Thank you so much for making it, and for leaving such a kind review!
These were the best AuGratin Potatoes I’ve ever made. Made them yesterday for Easter dinner. This will be the only way I will make them in the future. Tonight used the leftovers on a this pizza crust I made with some left over ham and asparagus spears. Even better…thank you
Wow! Martha, I am so thrilled to hear that! Thank you so much for making it, and for leaving such a kind review!
Delicious and so easy to prepare and cook! Prepared them for Easter dinner 2024 and Everyone loved these Au Gratin Potatoes!
I am so happy to hear that, Lori! Thank you so much for your review!
What size sheet pan should this recipe be made in?
Hi Catherine, a standard size 18” x 26” pan!
Best au gratin potatoes ever!! So easy and delicious! I doubled the recipe to feed a crowd and it came out perfectly
Woohoo! I am so happy you enjoyed this recipe, Emily! Thank you so much for making it, and for leaving a review!
Wow! I made this for Easter dinner and everyone LOVED it. Doing it on a sheet pan is genius and I don’t think I’ll ever do it any other way. 6 stars.
I am so thrilled you loved this recipe, Ally! Thank you so much for your review!