Use a sheet pan to capture the best part of a potato gratin—the irresistible crispy, cheesy crust on top with tender, creamy potatoes beneath. This sheet pan version delivers a crunchy golden topping and a soft, flavorful potato layer, making it a standout au gratin recipe.
Scalloped Potatoes vs. Au Gratin
Before naming this dish I wondered about the difference between scalloped potatoes and au gratin. The distinction is simple: scalloped potatoes are typically layered and baked until creamy and often topped with breadcrumbs, while au gratin potatoes feature a layer of cheese that browns and crisps on top. This recipe clearly fits the au gratin category, since the focus is that crunchy, browned cheese crust.
Ingredients to Make Easy au Gratin Potatoes:
- Potatoes – Russets or Yukon Golds work well; peel if desired.
- Salt and pepper – to taste.
- Nutmeg – a small pinch adds warmth.
- Bay leaves – dried or fresh for subtle earthiness.
- Garlic – smashed for flavor in the cooking liquid.
- White wine – use a wine you enjoy drinking, not a cooking-only bottle.
- Parmesan cheese – freshly grated for best melt and browning.
- Broth – beef, chicken, or vegetable; beef adds extra richness.
- Butter – for greasing the pan and dotting the top.
How to Make Sheet Pan au Gratin Potatoes:
Preheat the oven to 350°F and grease a sheet pan with about 1 teaspoon of butter.
In a medium-large saucepan, combine the broth, white wine, bay leaves, smashed garlic, salt, pepper, and a pinch of nutmeg. Bring to a boil over medium-high heat, then reduce to a simmer and cook about 10 minutes to concentrate the flavors.
While the liquid simmers, peel the potatoes (if you prefer) and thinly slice them about 1/8 inch thick. A mandoline makes this quick and consistent.
After the liquid has reduced, add the potato slices and simmer for about 5 minutes so they begin to soften and absorb flavor. Remove the garlic and bay leaves, then pour the potatoes and cooking liquid evenly into the greased sheet pan, spreading them into a single, even layer.
Dot the top with the remaining butter and sprinkle evenly with the grated Parmesan. Bake for about 50 minutes, or until the cheese is golden brown and crispy and the potatoes beneath are tender. Let rest 5 minutes before serving so the layers settle.
The Best au Gratin Potatoes
These sheet pan au gratin potatoes are a winner: the crispy golden cheese on top and the creamy potatoes underneath create a perfect contrast. The bay leaves contribute a subtle earthiness while the simmered wine and broth build a rich, savory base. Because they’re baked on a sheet pan, everyone gets that coveted crispy edge.
More Easy Potato Side Dish Ideas
If you like this recipe, try garlic smashed potatoes: boil until just tender, gently smash on a baking sheet, and roast with a garlic-thyme olive oil drizzle until crisp and golden. Roasted fingerling potatoes tossed with a simple chive pesto are another great option—use basil pesto or a spinach-based sauce for a different flavor profile.
Sheet Pan au Gratin Potatoes
Ingredients
- 2 teaspoons unsalted butter
- 1 ½ cups beef broth (or chicken or vegetable)
- 2 bay leaves
- ¾ cup dry white wine
- 1 clove garlic, smashed
- 1 ½ teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- ¼ teaspoon nutmeg
- 2 pounds baking potatoes or Yukon Gold, peeled
- 1 ½ ounces grated Parmesan (about ⅔ cup)
Instructions
- Preheat the oven to 350°F and grease a baking sheet with 1 teaspoon of butter.
- In a medium-large saucepan, combine the broth, white wine, bay leaves, smashed garlic, salt, pepper, and nutmeg. Bring to a boil over medium heat, then reduce and simmer about 10 minutes.
- While the broth simmers, thinly slice the potatoes about 1/8 inch thick.
- Add the potatoes to the simmering liquid and cook about 5 minutes to begin softening.
- Remove the garlic and bay leaves, then pour the potatoes and liquid into the sheet pan and spread into a thin layer. Dot with the remaining teaspoon of butter and sprinkle the grated Parmesan over the top.
- Bake about 50 minutes, until the top is golden and crispy. Let rest 5 minutes before serving.
Notes
Bay leaves can be substituted with rosemary or thyme if you prefer.
Broth: beef adds the most richness, but chicken or vegetable stock work well too.
A mandoline makes slicing the potatoes faster and ensures even thickness.
Nutrition
Calories: 190 kcal | Carbohydrates: 29 g | Protein: 7 g | Fat: 3 g | Saturated Fat: 2 g | Cholesterol: 8 mg | Sodium: 928 mg | Potassium: 691 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 97 IU | Vitamin C: 9 mg | Calcium: 110 mg | Iron: 2 mg