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Close up of potatoes au gratin.

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!
Course Side Dish
Cuisine American, French
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 190kcal


  • 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