The Genius Way to Make Scalloped Potatoes 10x Better

Easter dinner might be best known for ham (or lamb ), but we've found that, oftentimes, it's the sides that steal the holiday dinner show. During this springtime meal, it might be green beans or peas or radishes that bring some freshness to the table, but for a show-stealing side, our money's always on potatoes— creamy, cheesy potatoes , in particular.

In that side dish category, it's hard to beat scalloped potatoes. Although purists will tell you that scalloped potatoes technically don't contain cheese, many cooks include cheese in their recipes and we're 100% in support of that. No matter what you call the dish, what we're looking for are tender potatoes in a creamy sauce with a golden, crunchy top.

Because we're always on the hunt for ways to level up our cooking, we did some nosing around for some fun new ways to mix up our scalloped potatoes this year—and we hit gold on the Food Network TikTok account. Their sheet pan scalloped potatoes take the classic dish and make it better by building it in the slim pan, which translates to more crunchy, golden bits, aka the best part of the dish. Here's what you need to know about making these souped-up scalloped potatoes.

Related: Wait, What's the Difference Between Scalloped Potatoes and Potatoes Au Gratin?
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How to Make Sheet Pan Scalloped Potatoes

In the caption, Food Network called these "all crust" scalloped potatoes, and that was the only phrase we needed to read before rooting around in the cabinet and grabbing a sheet pan.

To make this dish, preheat your oven to 450° and grease the sheet pan. Start by shingling one layer of potatoes in the pan. You want the potatoes to overlap slightly but not too much (like shingles on a roof). In the video, they use Yukon gold potatoes, which bake up creamy and tender but also hold their shape. Yukon golds have thin skin, so you don't even have to peel them, if you don't want to. (They're not peeled in the video.) However, if you prefer to use russet potatoes, which have thicker skin, it would be best to peel them first.

After you have one layer of potatoes in the sheet pan, sprinkle them with salt and grated Parmesan cheese. Add another layer of potatoes, sprinkle with salt and then pour your cream mixture (cream, garlic, thyme, salt and pepper) on top. Sprinkle with more Parm and cover the pan tightly with foil.

Bake for 20 minutes, then remove the foil. Sprinkle the potatoes with more cheese and bake uncovered until the top is crispy and golden and the cheese is bubbly, which should take about another 20 minutes. Let the scalloped potatoes cool slightly before digging in.

Related: Life-Changing, Extra-Crispy Roasted Potatoes

How to Make Sheet Pan Scalloped Potatoes Your Own

What we love about this recipe is that it's great on its own, but it's also so easy to customize. Use the potatoes and cheese (or cheeses) you like best. (We think a sweet potato and Gruyère combo would be delicious.) If you like more crunch, you could sprinkle the top with panko breadcrumbs once the foil comes off for a little more texture. Could you also add some finely chopped ham or bacon? You sure could!

We also love the sheet pan technique in general. It's a great method to keep in mind for casseroles where you'd like to maximize the crispy top, which we think is probably the majority of them.

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