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03-30-2022 02:18 PM
Those irresistible crisp, lacy edges are the best part of scalloped potatoes, so we make them in a sheet pan—increasing the surface area for maximum browning. The sauce is packed with plenty of sharp Cheddar that goes perfectly with thin slices of tender potato.
1 tablespoon unsalted butter, for the pan
2 cups heavy cream
1 teaspoon fresh thyme leaves, finely chopped
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 1/4 pounds medium Yukon Gold potatoes, scrubbed (about 8)
1/3 cup grated Parmesan
8 ounces sharp Cheddar, grated
03-30-2022 02:43 PM
Oh my word that looks wonderful. Your's looks much better than the one that is in my cabinet. I need to get more movitivated.
03-30-2022 02:43 PM
03-30-2022 02:52 PM
@beckyb1012 @Spacrazy - I usually make the scalloped potatoes in a casserole dish, but this sheet pan version looks easier. I'm going to make this for Easter brunch
03-30-2022 02:58 PM
All kidding aside my first thought when I saw the photo "is that dish is a work of art." Your family will adore it.
03-30-2022 03:05 PM
Oh I like the idea of the sheet pan cooking @Chi-town girl that’s what got my attention. ALL the Easter lilys in our family come out so this should help.
03-30-2022 08:28 PM
What a good idea! A thick casserole takes forever to cook!!!
03-31-2022 09:42 PM
Seems easy enough.
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