Ingredients:
- 1 cup shredded Gruyère cheese
- 1 cup shredded old white cheddar cheese
- ⅓ cup freshly grated Romano cheese
- 2 cups heavy cream
- 2 cloves garlic minced
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper to taste
- 3 pounds Yukon Gold potatoes scrubbed and cut into ⅛-inch thick slices
- 2 tablespoons chopped fresh chives
Instructions:
- Preheat the oven to 450°F. Lightly grease a large rimmed baking sheet with oil or nonstick cooking spray.
- In a medium bowl, mix together the shredded Gruyère, old white cheddar and freshly grated Romano. Set aside.
- Add the heavy cream, garlic, thyme, Dijon mustard, 1 teaspoon kosher salt and ½ teaspoon black pepper to a small saucepan over medium heat. Bring just to a boil, then immediately reduce the heat and simmer for about 2 minutes, allowing the garlic and thyme to flavour the cream. Remove from the heat.
- Arrange half of the sliced Yukon Gold potatoes on the prepared baking sheet—slightly overlapping. Sprinkle half of the cheese mixture evenly over the potatoes.
- Arrange the remaining potatoes over the cheese in another overlapping layer. Slowly pour the warm cream mixture evenly over the potatoes.
- Cover the baking sheet tightly with foil and bake for approximately 20 minutes, or until the potatoes are beginning to become tender.
- Carefully remove the foil and sprinkle the remaining cheese mixture evenly over the potatoes.
- Return the pan to the oven, uncovered, for another 20–25 minutes, until the potatoes are tender and the cheese is bubbling and golden brown.
- Let the scalloped potatoes rest for 10 minutes before serving. Finish with chopped fresh chives.
- Don’t forget to rate this recipe and leave a comment!
The ⅛-inch slices really matter here. A mandoline would be my choice because you want the potatoes thin and, more importantly, evenly sliced so they all cook at the same rate. Those thin, even slices are also what help give this sheet-pan version all those crispy, cheesy edges.