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!
Calories: 528kcal | Carbohydrates: 34g | Protein: 18g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 113mg | Sodium: 562mg | Potassium: 844mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1453IU | Vitamin C: 38mg | Calcium: 470mg | Iron: 2mg
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