Mohamed Shili Ina Garten’s All-Crust Sheet Pan Scalloped Potatoes are a luxurious side dish featuring Yukon Gold potatoes, heavy cream, and a mix of Parmesan and Gruyere cheeses. Seasoned with garlic, fresh thyme, salt, and pepper, this dish is a flavor-packed addition to any meal.
Ina starts by simmering cream with garlic and thyme, setting the flavor base. Sliced potatoes are layered on a greased sheet pan, topped with Parmesan, and drizzled with the seasoned cream. The dish is baked in two stages: first to soften the potatoes and then to achieve a golden crust. Perfect for both family dinners and special occasions.
Ina Garten Scalloped Potatoes Ingredients
- 1 tablespoon unsalted butter (for greasing pan)
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, finely chopped
- Kosher salt and freshly ground black pepper
- 2 1/4 pounds medium Yukon Gold potatoes, scrubbed (about 8)
- 1/3 cup grated Parmesan
- 1 1/2 cups shredded Gruyere (4 1/2 ounces)
How To Make Ina Garten Scalloped Potatoes
- Preheat Oven: Turn your oven on to 450°F (232°C). Use a bit of unsalted butter to lightly grease an 18-by-13-inch sheet pan.
- Prepare Cream Mixture: In a small saucepan, mix together heavy cream, minced garlic, finely chopped thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Heat it until it simmers, then turn off the stove.
- Slice Potatoes: Use a mandoline or vegetable slicer to cut the potatoes into thin slices (about 1/8-inch thick).
- Layer Potatoes: Place half of the sliced potatoes on the greased sheet pan. Sprinkle them with salt and half of the grated Parmesan. Add the remaining potato slices on top and sprinkle with salt again. Pour the hot cream mixture evenly over the potatoes.
- Bake and Crust: Cover the pan with foil and bake for about 20 minutes or until the potatoes are tender. Remove the foil, sprinkle the potatoes with Gruyere and the remaining Parmesan, and bake uncovered for another 15 to 20 minutes until the top is brown and crusty.
What To Serve With Scalloped Potatoes
Serve This creamy Scalloped Potatoes with Bonefish Mussels, Scallion Sushi Roll, Parmesan Crusted White Fish or Moroccan Chicken Soup.
How To Store Scalloped Potatoes
In The Fridge:
Place the cooked scalloped potatoes in an airtight container and store them in the refrigerator. They will stay fresh for up to 3-4 days, making them a convenient option for meal planning.
In The Freezer:
If you want to store the scalloped potatoes for a longer period, put them in a freezer-safe container and seal it tightly. They can be stored in the freezer for up to 2-3 months without losing much of their original texture or flavor.
How To Reheat Scalloped Potatoes
Preheat the oven to 350°F, place the potatoes in an oven-safe dish, and bake for 20-25 minutes. Alternatively, for a quicker reheating method, use the microwave. Place the potatoes in a microwave-safe dish and heat on medium power for 2-3 minutes, making sure to stir halfway through to ensure even heating.
Check out More Recipes From Ina Garten:
Ina Garten Scalloped Potatoes
Description
Ina Garten’s All-Crust Sheet Pan Scalloped Potatoes are a luxurious side dish featuring Yukon Gold potatoes, heavy cream, and a mix of Parmesan and Gruyere cheeses. Seasoned with garlic, fresh thyme, salt, and pepper, this dish is a flavor-packed addition to any meal.
Ina Garten Scalloped Potatoes Ingredients
How To Make Ina Garten Scalloped Potatoes
- Preheat Oven: Turn your oven on to 450°F (232°C). Use a bit of unsalted butter to lightly grease an 18-by-13-inch sheet pan.
- Prepare Cream Mixture: In a small saucepan, mix together heavy cream, minced garlic, finely chopped thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Heat it until it simmers, then turn off the stove.
- Slice Potatoes: Use a mandoline or vegetable slicer to cut the potatoes into thin slices (about 1/8-inch thick).
- Layer Potatoes: Place half of the sliced potatoes on the greased sheet pan. Sprinkle them with salt and half of the grated Parmesan. Add the remaining potato slices on top and sprinkle with salt again. Pour the hot cream mixture evenly over the potatoes.
- Bake and Crust: Cover the pan with foil and bake for about 20 minutes or until the potatoes are tender. Remove the foil, sprinkle the potatoes with Gruyere and the remaining Parmesan, and bake uncovered for another 15 to 20 minutes until the top is brown and crusty.
