Use a sheet pan to get the best part of a potato gratin – that crispy cheesy crust on top! Crispy browned cheese on the top and a layer of tender creamy potatoes beneath! This is the best au gratin potatoes!
Scalloped Potatoes vs. Au Gratin
The first thing I had to decide about these potatoes was what to call them. I have been making them for years from an old out of print cookbook. The author called them “The Best Part of a Potato Gratin” which really, they are!
To keep it simple and to make it clear how these are cooked, I tossed around Sheet Pan Scalloped Potatoes or Sheet Pan au Gratin Potatoes. At that point I realized I had no idea what the difference between scalloped potatoes and au gratin potatoes is.
It turns out it’s the cheese. Scalloped potatoes are cooked until creamy with a topping of bread crumbs. Au Gratin potatoes are cooked with a layer of cheese on top that gets golden brown and crispy.
That puts this recipe firmly in the au gratin category, however I guess it means my Gruyere Scalloped Potatoes and my Smoked Gouda Scalloped Potatoes, might technically be a gratin. Whatever you call them, they are two of the most popular posts on the blog, so I won’t be changing them anytime soon!
Ingredients to Make Easy au Gratin Potatoes:
- Potatoes – I usually use either russets or Yukon gold potatoes for scalloped potatoes or au gratin potatoes.
- Salt and Pepper.
- Nutmeg – I buy whole nutmeg and grind it with a zester.
- Bay Leaves – fresh is great, but I can usually only find dry.
- White Wine – use a wine that you would like to drink, not the bottles labeled cooking wine.
- Parmesan Cheese – fresh grated.
- Broth – beef, chicken or vegetable will work. I like the richness of a beef broth.
- Butter – because everything is better with butter!
How to Make Sheet Pan au Gratin Potatoes:
Preheat the oven to 350 and grease a sheet pan with about 1 teaspoon of butter.
In a medium to large saucepan combine the broth, wine, bay leaves, garlic, salt, pepper and nutmeg. Bring to a boil over medium high heat. After it comes to a boil, reduce the heat and simmer for about 10 minutes to reduce a bit.
While the sauce is simmering, peel and thinly slice the potatoes. A mandoline makes this easy!
After the sauce is done simmering, add the potatoes to it and simmer for about 5 minutes. Pour them into the sheet pan, removing the bay leaves and garlic. Smooth them out to an even layer.
Dot the top with the rest of the butter and sprinkle with the cheese. Bake in the oven for 50 minutes or until golden brown and crispy on top. Let sit for 5 minutes before serving.
The Best au Gratin Potatoes!
These were seriously amazing! Everyone got the best part of the gratin – the crispy, golden brown topping! The bay leaves gave it a subtle earthiness that was really good. The potatoes under the crispy layer were so creamy.
More Easy Potato Side Dish Recipes:
I finally joined the smashed potatoes bandwagon! Better late than never! These potatoes are boiled until just cooked, then smashed lightly on a cookie sheet and drizzled with a garlic, thyme, and olive oil sauce! They then roast up crispy and golden!
Check out my Potato Recipes Board on Pinterest for even more.
Sheet Pan au Gratin Potatoes
- 2 teaspoons unsalted butter
- 1 1/2 cups beef broth or chicken, or vegetable,
- 2 bay leaves
- 3/4 cup dry white wine
- 1 clove garlic smashed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper fresh ground
- 1/4 teaspoon nutmeg
- 2 pounds baking potatoes or Yukon Gold, peeled
- 1 1/2 ounces parmesan cheese grated (about 2/3 cup)
- Preheat the oven to 350 and grease a baking sheet with 1 teaspoon of the butter.
- In a medium-large saucepan combine the broth, white wine, bay leaves, garlic, salt, pepper and nutmeg. Bring to a boil over medium heat, then reduce and simmer for about 10 minutes.
- While the broth is simmering, thinly slice the potatoes about an 1/8 inch thick.
- Add the potatoes to the broth and simmer for about 5 minutes.
- Pour the potatoes and liquid into the sheet pan, removing the garlic and the bay leaves. Spread out into a thin layer. Dot the top with the remaining one teaspoon of butter and sprinkle the cheese over it.
- Bake for 50 minutes. Lest rest for 5 minutes before serving.