Sheet Pan au Gratin Potatoes
You'll never make regular au gratin potatoes again after trying these sheet pan potatoes! Everyone gets the best part of the potato gratin - the crispy, golden, cheesy top!
- 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.
Bay leaves - can substitute rosemary or thyme.
Broth - I prefer a beef broth, but you can use chicken or vegetable.
Potatoes - a mandoline makes slicing them much easier!
Calories: 190kcal | Carbohydrates: 29g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 928mg | Potassium: 691mg | Fiber: 2g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 9mg | Calcium: 110mg | Iron: 2mg