Q1: Why were my potatoes still crunchy after baking?

Crunchy potatoes are almost always because they were not sliced thinly enough. The 1/8-inch thickness is crucial for allowing the potatoes to steam and become tender in the short, initial bake. A mandoline is the key to this perfect, uniform thickness.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! This is an ideal make-ahead side dish. You can fully assemble the unbaked gratin up to two days in advance. When you are ready for your dinner, you can simply pop it in the oven to bake.

Q3: Can I use a different kind of potato?

Yes! A waxy potato like a Red Bliss would also hold its shape beautifully. If you prefer a softer, more "fall-apart" texture, a starchy Russet potato will also work, but be sure to slice it very thinly.

Q4: Can I use a different kind of cheese?

Of course! This recipe is wonderful with other good-melting cheeses. A classic sharp white cheddar, a nutty fontina, or a classic Comté would all be fantastic substitutes for the Gruyère.

Q5: Can I make this in a regular casserole dish?

You can, but you will lose the magic of the "all-crust" method! If you bake it in a traditional, deep casserole dish, you will need to significantly increase the baking time (likely doubling it) to ensure the center potatoes are cooked through.

All-Crust Sheet-Pan Scalloped Potatoes

All-Crust Scalloped Potatoes (An Easy Sheet-Pan Recipe!)

A rich and cheesy recipe for ‘All-Crust Sheet-Pan Scalloped Potatoes,’ a perfect side dish for a holiday meal. This gratin-style dish features thinly sliced Yukon Gold potatoes arranged in a single, overlapping layer on a sheet pan to maximize the crispy, browned surface area. The potatoes are baked in a savory garlic-thyme infused cream sauce and topped with a generous blend of Gruyère and Parmesan cheeses until tender, bubbly, and golden brown.

Author: Evelyn

Ingredients

1 tablespoon unsalted butter, for greasing
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
1/3 cup grated Parmesan cheese
1 1/2 cups shredded Gruyere cheese

Instructions

Preheat the oven to 450°F. Lightly grease an 18×13-inch sheet pan with butter.
In a small saucepan over medium heat, bring the heavy cream, garlic, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to a simmer. Once simmering, turn off the heat.
Using a mandoline or a very sharp knife, thinly slice the potatoes into 1/8-inch-thick rounds.
Arrange half of the potato slices in a single, overlapping layer on the prepared sheet pan. Sprinkle them evenly with salt and half of the grated Parmesan cheese.
Top with the remaining potato slices in another overlapping layer and sprinkle with salt.
Drizzle the hot cream mixture evenly over all of the potatoes.
Cover the pan with foil and bake for about 20 minutes, until the potatoes are tender when pierced with a knife.
Carefully remove the foil. Sprinkle the potatoes with the shredded Gruyère and the remaining Parmesan cheese.
Return the pan to the oven and bake, uncovered, for 15 to 20 more minutes, rotating the pan halfway through, until the top is very brown and crusty.
Let it rest for a few minutes before serving.

Notes

Special Equipment: The recipe calls for an 18×13-inch sheet pan. A mandoline is highly recommended for slicing the potatoes thinly and uniformly.
This is a classic and decadent side dish, perfect for Thanksgiving or Christmas dinner.
The sheet pan method creates more surface area compared to a deep casserole dish, resulting in more of the desirable crispy, cheesy crust.
The two-stage baking process—covered first, then uncovered—is key to ensuring the potatoes become tender before the cheese topping browns.

Find it online: https://cookupjoy.com/all-crust-sheet-pan-scalloped-potatoes/