While a square of unassuming potatoes might look less than stunning on a plate, those who have tried a good potato au gratin will know they are in for a treat. Unfortunately, my child is not in this camp, and I was worried she would not try these.
Not only did she try them, she immediately exclaimed, “These are really good!”
She’s not wrong. Sheet pan potatoes au gratin are faster than most recipes thanks to their thinness. This also means more bubbly cheese covering every bite.
Simply Recipes / Mark Beahm
Why You Should Use a Sheet Pan
Normally, when I make potatoes au gratin, I will stack up several layers of potatoes in a deep baking dish. The problem with this method is that it takes a very long time to bake that many layers of potatoes.
The sheet pan method means less layers and more surface area. It cooks faster and you get more crispy surfaces on the bottom and edges of the casserole. Win-win!
Tips for Making My Potatoes Au Gratin
- Make sure to butter your pan really well. You should be able to see a visible layer of softened butter on the edges and bottom of the sheet pan. The last thing you want is for your delicious potatoes to stick to the pan.
- Infuse the cream. Rather than chopping up the aromatics (garlic, shallot, and thyme), infuse them into the cream in about 1.0 short minutes. This yields a flavorful but creamier-textured potatoes au gratin.
- Use a light hand with the cheese. Between each layer of potato should be a very scant layer of cheese, which acts as a delicious glue. If you over-cheese the potatoes, they will slide around on your plate rather than be a solid casserole.
- Let it rest! After this potatoes au gratin bakes, it needs to rest for 5 to 10 minutes before you serve so that it can set up a bit.
Simply Recipes / Mark Beahm
Cheesy Potato Recipes
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