Sheet Pan Scalloped Potatoes

10 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Sheet Pan Scalloped Potatoes are the perfect holiday side dish for a crowd with cream, garlic, herbs and melted Parmesan and cheddar cheeses.

Scalloped Potatoes are the ultimate potato Side Dish to enjoy over Thanksgiving or with any big family dinner. This sheet pan version allows you to easily make the classic, cheesy dish in large quantities for everyone.

Sheet Pan Scalloped Potatoes finished on sheet pan with slices removed and server

These Sheet Pan Potatoes are a simple recipe that’s fit for any occasion from an elegant dinner party to a comforting weeknight meal. Layers of potato are topped off with a savory cream mixture, and melty cheese for the ultimate flavor and melt-in-your-mouth texture. The cheesy potatoes go well with essentially any main dish, and they’re the perfect filling and comforting recipe.

Sheet Pan Scalloped Potatoes sliced potatoes and cream mixture in sauce pan

Sheet pan dishes, like this one, are a great way to take a favorite recipe and make it easy to serve a large group. You can serve this Potato side dish for Thanksgiving or bring it along to a potluck. It’s a great way to make enough food for everyone while keeping the recipe simple!

If you like the simplicity of this dish, be sure to try out our sheet pan dinners like Sheet Pan Balsamic Chicken, and Sheet Pan Cashew Chicken. You could even simplify your whole holiday meal with our Sheet Pan Thanksgiving Recipe.

Sheet Pan Scalloped Potatoes sliced potatoes and cream mixture on sheet pan

More Potato Side Dishes 

Key Ingredients

  • Yukon Gold Potatoes: For this recipe, you want sturdy potatoes that will hold up through the baking process without getting too mushy. Yukon gold are perfect for this. Their slightly sweet and earthy flavor is also the ideal base for adding cheese and other bold, savory ingredients.
  • Cheeses: For this recipe, we use a combination of Parmesan and cheddar cheese. The Parmesan is slightly more nutty with a gritty texture. Meanwhile, the cheddar gives a comforting cheesy taste and melts into a smooth, bubbly, stringy texture.
  • Heavy Cream: The heavy cream is the perfect liquid for cooking potatoes. During the baking time, it absorbs into the potatoes for a rich potato dish with a silky texture.

Sheet Pan Scalloped Potatoes sliced potatoes and cream mixture on sheet pan

Cooking Tips

  • Prep time: Start by preheating the oven to 450 degrees, then spray a 13×18 inch rimmed baking sheet with nonstick spray. You want to make sure the sheet has 1 inch high sides to stop any of the recipe ingredients from spilling over in the oven.
  • Cream Mixture: Add the heavy cream, minced garlic cloves, 1 teaspoon thyme, salt, black pepper, and paprika to a large pot over medium heat. Stir and bring the cream sauce to a simmer.
  • Potatoes: Scrub the potatoes clean. Then use a mandolin vegetable slicer or sharp knife to cut the potatoes into thin circular slices, about ⅛ inch thick. As you cut them, place the potato slices in the pot. The cream mixture will coat the potatoes and stop them from browning.
  • Assemble: Add an overlapping layer of potatoes across the bottom of the prepared baking sheet. Then pour the cream mixture over potatoes. Sprinkle the Parmesan cheese topping evenly over the dish.
  • Cooking Time: Cover the baking sheet in aluminum foil and put it in the oven for 25 minutes. Then remove and uncover the dish. Sprinkle cheddar cheese on top and return to the oven for another 15-18 minutes until the cheese is melty and it’s slightly browned on top.

Sheet Pan Scalloped Potatoes finished on sheet pan not cut


  • Cheeses: You can add a variety of different shredded cheeses over the top of this potato side dish. Swiss cheese, provolone, Pepper Jack, muenster, or Gouda cheese would all taste amazing.
  • Onion: To add some extra bold flavor to the Scalloped potatoes try sprinkling an onion mixture over the top of the potato slices before adding the cream and cheese. You can slice yellow onion and cook it in butter on the stove top for delicious and caramelized onions.
  • Seasonings: Another easy way to bring some different flavors into the recipe is with your favorite spices. Basil, chives, oregano, parsley, thyme, or onion powder would all make flavorful additions.

Sheet Pan Scalloped Potatoes finished close up of removing slice

More Easy Holiday Side Dishes

How to Store

  • Serve: This potato side dish will stay good at room temperature for up to 2 hours before it should be stored.
  • Store: Once the dish has cooled down, you can cover the potatoes with foil or transfer them to an airtight container to store in the fridge for up to 4 days.
  • Freeze: Once the potatoes are cooled, transfer them into a freezer safe container in a single layer. If you want to stack layers, place a piece of parchment between to prevent sticking. Freeze potatoes for up to 3 months and reheat from frozen or thaw first.

Sheet Pan Scalloped Potatoes finished on sheet pan with slices removed and server

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Sheet Pan Scalloped Potatoes

Sheet Pan Scalloped Potatoes are the perfect holiday side dish for a crowd with cream, garlic, herbs and melted Parmesan and cheddar cheeses.
Yield 10 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 2 cups heavy cream
  • 3 cloves garlic , minced
  • 1 teaspoon fresh thyme leaves , chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 teaspoon paprika
  • 8 yukon potatoes , (about 2 pounds)
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded Cheddar cheese


  • Preheat oven to 450 degrees and spray a 13x18 baking sheet (with 1" high sides) with vegetable oil spray.
  • Add heavy cream, garlic, thyme, salt, pepper, and paprika to a large pot on medium heat and bring to a simmer.
  • Using a mandoline slice the potatoes 1/8" thick.
  • Place the potatoes into the cream mixture to coat (this will prevent them from browning quickly.
  • Start layering the potatoes across the pan in an overlapping row.
  • Pour the heavy cream mixture slowly and carefully over the potatoes.
  • Add the parmesan cheese over the potatoes, cover, and bake for 25 minutes.
  • Uncover and top with cheddar cheese.
  • Bake for 15-18 minutes until browned and melted.


Calories: 361kcal | Carbohydrates: 26g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 87mg | Sodium: 441mg | Potassium: 638mg | Fiber: 3g | Sugar: 1g | Vitamin A: 950IU | Vitamin C: 28mg | Calcium: 228mg | Iron: 1mg

Sheet Pan Scalloped Potatoes finished close up of removing slice

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. This looks YUMMY! However, heavy cream cannot be eaten at our house (lactose issue). Can anything be substituted?

    1. I saw online that you can substitute plain Greek yogurt for heavy cream. It’s much healthier & lower fat. I might try these with fat free Greek yogurt & fat free cheeses. Good luck & God bless!

  2. For two of us can I cut the recipe in half and can I bake it in a smaller glass baking dish? Do I have to make any other changes