Irresistible Sheet Pan Au Gratin Potatoes for Cozy Nights

Last Updated on February 12, 2026 by Antoni Recipes Team

There s a certain comfort in a dish that brings family and friends together, and my Sheet Pan Au Gratin Potatoes do just that. Imagine the rich aroma of garlic mingling with creamy cheese wafting through your kitchen, instantly transforming your home into a cozy retreat. This recipe isn t just about flavor; it s about creating memories with the ones you love.

I stumbled upon this recipe after a long week of takeout, yearning for something homemade yet effortless. This dish checks all the boxes: it s easy to prepare, beautifully indulgent, and guaranteed to impress without the fuss. Layering tender Yukon gold potatoes with a decadent blend of gouda and Parmesan, all swimming in a velvety garlic cream, makes for a crowd-pleasing masterpiece that bakes in one pan.

So, let s embrace that homemade warmth and dive into the world of creamy, cheesy goodness that is Sheet Pan Au Gratin Potatoes!

Why are Sheet Pan Au Gratin Potatoes a Must-Try?

Simplicity: This recipe is perfect for home cooks of all skill levels, requiring minimal effort and just one pan for easy cleanup.

Decadent Flavor: The blend of gouda and Parmesan creates a rich, cheesy flavor that will leave everyone craving more.

Comforting Warmth: Each bite delivers a delightful, creamy experience that s perfect for cozy nights with loved ones.

Versatile Dish: Ideal as a side for any meal or even as a main dish, these potatoes fit beautifully into various occasions!

Crowd-Pleasing Delight: Serve it at gatherings, and watch friends and family return for seconds with this dish, there s never enough to go around!

Dive into the creamy goodness and experience why these potatoes are an absolute favorite!

Sheet Pan Au Gratin Potatoes Ingredients

For the Cream Mixture
Heavy cream Provides the rich, velvety base that makes these potatoes indulgent.
Garlic Crush for maximum flavor infusion; its aroma pairs beautifully with the cheese.
Shallot Adds a touch of sweetness and complements the garlic perfectly.
Fresh thyme Imparts an earthy note that balances the creaminess.
Salt Enhances all the flavors; adjust to your taste.
Black pepper Adds a mild warmth; freshly ground is best for a more vibrant flavor.

For the Potatoes
Yukon gold potatoes These creamy potatoes are perfect for au gratin, holding their shape well while becoming tender.
Butter Use it to grease the pan for easy release and added flavor.

For the Cheese
Gouda or Gruyère cheese A melty, rich choice that elevates the dish; feel free to substitute with your favorite melting cheese.
Parmesan cheese Adds a salty, nutty layer that makes every bite an irresistible treat.

For Garnish
Sliced fresh chives Optional, but they add a pop of color and a fresh, onion-like flavor that brightens the dish.

With these ingredients, you re well on your way to creating a dreamy, creamy plate of Sheet Pan Au Gratin Potatoes that will warm your heart and your home!

How to Make Sheet Pan Au Gratin Potatoes

1. Heat the Cream: Pour the heavy cream into a small pot and place it over low heat. Add crushed garlic, halved shallot, thyme, salt, and pepper. Bring it nearly to a simmer, then turn off the heat and let the flavors meld for 10 minutes.
2. Slice the Potatoes: Using a mandolin, slice the Yukon gold potatoes into thin rounds, no more than 1/8 inch thick. If you don t have a mandolin, a sharp knife will work just fine just aim for even slices!
3. Rinse the Potatoes: Add the potato slices to a large bowl of cold water. This will help remove excess starch, ensuring your potatoes turn out tender and perfectly creamy.
4. Prepare the Baking Dish: Preheat your oven to 450 °F. Generously butter a large rimmed 11×14 half-sheet pan to prevent sticking and add a layer of flavor.
5. Layer the Potatoes: Remove the potato slices from the water and pat them dry with clean kitchen towels. Layer half of the slices in the pan, overlapping them slightly, like shingles on a roof.
6. Mix the Cheeses: In a small bowl, combine the grated gouda and Parmesan cheeses. Reserve about one-third for sprinkling later. Sprinkle half of the cheese mixture evenly over the first layer of potatoes.
7. Repeat the Layers: Add the remaining potato slices on top, arranging them in the opposite direction to create a beautiful presentation. Finish by topping this layer with the remaining cheese mixture.
8. Pour the Cream: Remove the garlic, shallot, and thyme from your infused cream, then pour it evenly over the layered potatoes, ensuring they soak up all that luscious flavor.
9. Bake the Dish: Cover the sheet pan with foil and bake for 30 minutes. After that, remove the foil, sprinkle on the reserved cheese, and return to the oven for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
10. Cool and Serve: Once baked, let the potatoes cool for 5 to 10 minutes before slicing into servings. Garnish with fresh chives to add a beautiful touch and serve warm for maximum comfort!

Optional: Sprinkle extra chives on top just before serving for a fresh burst of flavor.

Exact quantities are listed in the recipe card below.

Expert Tips for Sheet Pan Au Gratin Potatoes

Slice Evenly: Consistent potato slices ensure even cooking. Aim for 1/8 inch thickness using a mandolin or a sharp knife.

Infuse the Cream: Letting the garlic, shallot, and thyme steep in the cream adds depth of flavor. Don t skip this step as it elevates the dish!

Avoid Soggy Potatoes: Rinsing the sliced potatoes helps remove starch, preventing a gloopy texture and allowing them to crisp up beautifully.

Layer Wisely: Alternate directions for potato and cheese layers for a stunning presentation and enhanced flavor throughout the dish.

Cheese Choice: Feel free to mix cheddar or fontina with gouda or Gruyère. Make sure to save some to top off at the end for a perfect golden finish!

Embrace the warmth of home cooking and create unforgettable moments with these delightful Sheet Pan Au Gratin Potatoes!

How to Store and Freeze Sheet Pan Au Gratin Potatoes

Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results, or in the microwave if you re short on time.

Freezer: If you want to freeze your au gratin potatoes, wrap them tightly in plastic wrap followed by aluminum foil, and they can be frozen for up to 2 months.

Thawing: To enjoy your frozen Sheet Pan Au Gratin Potatoes, transfer them to the fridge to thaw overnight before reheating.

Reheating: Reheat in a preheated oven at 350 °F for about 20-30 minutes until heated through and bubbly. You may want to add a splash of cream to restore moisture!

What to Serve with Sheet Pan Au Gratin Potatoes?

Create a memorable meal that delights the senses alongside these rich, creamy potatoes.

• Herb-Crusted Chicken: The savory, crispy exterior of herb-crusted chicken complements the creamy potatoes beautifully, adding a protein-packed punch to your meal.
• Garlic Roasted Broccoli: This vibrant green side adds a satisfying crunch, while the garlic enhances the flavors of your au gratin potatoes.
• Classic Caesar Salad: The crisp romaine, zesty dressing, and anchovy notes create a refreshing contrast to the rich potatoes, balancing the meal perfectly.
• Braised Short Ribs: Tender, slow-cooked short ribs filled with deep flavors work harmoniously with the potatoes, creating a comforting and luxurious plate.
• Beet and Goat Cheese Salad: The earthiness of roasted beets paired with tangy goat cheese brings brightness to your meal, harmonizing beautifully with the potatoes creaminess.
• Dry Red Wine: A bold red, such as Cabernet Sauvignon, pairs perfectly with the richness of the potatoes and adds an elegant touch to the dining experience.
• Chocolate Lava Cake: For dessert, a molten chocolate lava cake provides a stunning finish, balancing the savory nature of the meal with a delightful sweetness.

Let these pairings elevate your Sheet Pan Au Gratin Potatoes into a feast that wraps your loved ones in delicious warmth and comfort!

Make Ahead Options

These Sheet Pan Au Gratin Potatoes are not only delicious but also perfect for meal prep! You can slice the Yukon gold potatoes and soak them in cold water up to 24 hours in advance to prevent browning. Additionally, you can prepare the cream mixture and keep it refrigerated for up to 3 days to save time on busy nights. When you re ready to serve, simply layer the prepped potatoes and cheese in the buttered pan, pour over the chilled cream, and follow the baking instructions as usual. This way, you ll have a comforting, homemade dish with minimal effort, making it just as scrumptious as if you made it from scratch!

Sheet Pan Au Gratin Potatoes Variations

Feel free to get creative and customize your Sheet Pan Au Gratin Potatoes with these delightful twists that will elevate your dish!

• Cheddar Boost: Replace half of the gouda with sharp cheddar for a tangier, robust flavor that cheese lovers will adore!
• Herb Infusion: Swap fresh thyme for rosemary or oregano to give the dish a fragrant herbal twist that brightens every bite.
• Smoky Delight: Add a sprinkle of smoked paprika or a few slices of andouille sausage for a warm, smoky flavor profile that excites the palate!
• Veggie Loaded: Mix in thinly sliced vegetables like zucchini or spinach between the potato layers for extra color and nutrition without sacrificing creaminess.
• Gluten-Free: Use gluten-free flour to thicken the cream mixture or substitute the cheese with your favorite dairy-free alternatives for a deliciously inclusive option.
• Extra Crispy: For an added crunch, sprinkle panko breadcrumbs on top with the last layer of cheese before baking to create a delightful golden crust.
• Spicy Kick: Add finely chopped jalapeños or a pinch of cayenne pepper to the cream for a subtle heat that complements the creamy goodness beautifully.

With these variations, your Sheet Pan Au Gratin Potatoes will surely become a versatile favorite, ready to impress at any gathering or cozy night in!

Sheet Pan Au Gratin Potatoes Recipe FAQs

What potatoes are best for au gratin?
Absolutely! Yukon gold potatoes are my top choice for au gratin dishes due to their creamy texture and ability to hold their shape while cooking. They create that perfect tender bite that pairs beautifully with the cheese and cream. You can also use Russet potatoes, but they may yield a drier result.

How should I store leftovers of Sheet Pan Au Gratin Potatoes?
It s really simple! Store any leftovers in an airtight container in the fridge for up to 3 days. It s best to reheat them in the oven to maintain that delicious creamy texture, but if you re in a hurry, the microwave will work too just be sure to cover it to avoid drying out.

Can I freeze Sheet Pan Au Gratin Potatoes?
Absolutely, freezing is an option! To do this, wrap the cooled dish tightly in plastic wrap, then in aluminum foil, making sure it s sealed well. They can be frozen for up to 2 months. Just remember to thaw them overnight in the fridge before reheating for the best results!

What do I do if my au gratin potatoes are too watery?
Very good question! If you find your au gratin is too watery, you may have rinsed off too much starch from your potatoes. To remedy this, try baking the dish longer to help evaporate excess moisture. You can also sprinkle some breadcrumbs on top during the last few minutes of baking to absorb some of that moisture and create a lovely crust.

Are there any dietary considerations for this recipe?
Yes, there are a few to keep in mind! If anyone has a dairy allergy, this dish might not be suitable due to the heavy cream and cheeses. You can experiment with non-dairy alternatives, but the flavor and texture may vary. And as always, check for gluten in any additional ingredients, especially if you re using pre-grated cheeses that might have additives.

How do I get my cheese to brown nicely on top?
To achieve that irresistible golden crust on your cheese, make sure you reserve some of the cheese to sprinkle on top just before finishing the baking. Additionally, ensure your oven is at the right temperature (450 °F) for that gorgeous browning effect, and broil for the last minute or two if needed, watching closely to avoid burning!