So long, see ya, 2018 sheet pan scalloped potatoes

I’ll be honest, there’s not much I’m going to miss about 2018. It was a long slog of a year. But I am a bit disappointed to be leaving sheet pan recipes behind. It turned out to be more challenging and have more variety than I even imagined going in.

And that was delightfully true with my final sheet pan recipe of the year.

Mostly I was just looking for something that would be versatile for the many smoked meats my sweetie made over the Christmas holiday, but I was delighted at how tasty my scalloped potatoes were. Especially for my first time and really fudging the recipe.

Sheet pan scalloped potatoes ingredients.

They also might have the distinction of being one of the fattiest things I’ve made this year. Helped by the fact that I added more cheese and more cream because that’s what I do.

My fudges — I chose to do a bechamel sauce instead of just heating cream because I also wanted to add leeks. Then, because it was thicker, I added more cream than the recipe called for. And as usual, I added more cheese.

But despite all that, it worked. It was — much like my lasagna — quite crusty but in the most delightful way.

My only note: Don’t be lazy like me, and instead, put it in Tupperware or storage containers while it’s still warm/room temperature; otherwise, you’ll be scraping at the pan to get all the potatoes and solidified fat off your sheet pan.

So much fatty goodness. Just look at it.

Here’s what I did, tweaking another Food Network recipe:

Ingredients

  • 4 T. unsalted butter, divided
  • 3 T. flour
  • 2 ½ c. heavy cream
  • 1 large leek, sliced
  • 2 cloves garlic, minced (I used more)
  • 1 T. dried thyme
  • Salt and pepper, to taste
  • 2 ½ lbs. Yukon gold potatoes (or similar), scrubbed and thinly sliced (a mandoline works best)
  • ½ c. grated Parmesan
  • 2 c. shredded Gruyere (about 6 oz.)

Directions

Grease a large rimmed sheet pan (the recipe calls for 18 by 13 inch, but mine is 15 by 12, and it was fine) with 1 T. of butter. Heat the oven to 450 degrees.

Melt the remaining butter in a medium saucepan. Add the sliced leek and garlic and cook for about 5 minutes until the leeks are softened. Meanwhile, mix the flour with the thyme and salt and pepper. Slowly add the flour mixture to the leek mixture.

Stir for 2 to 3 minutes until lightly browned.

Add the cream slowly and stir in. Thicken slightly but not too much. Set aside.

Arrange half the potato slices in a single overlapping layer on the prepared sheet pan. Add half the grated Parmesan (and some of the Gruyere if desired). Arrange another layer of potatoes using the remaining slices. Spread the sauce mixture on top.

Cover the sheet pan with foil and bake the potatoes for about 20 minutes.

Carefully remove the sheet pan from the oven and remove the foil. Top the warmed potato mixture with the remaining Parmesan and Gruyere. Cook uncovered for another 15 to 20 minutes until the top is brown and crusty on top, the potatoes are cooked through, and enjoy!

Happy New Year, dear readers, and I’ll be back with in 2019 with a new plan for a new year.

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