Sheet-Pan Scalloped Potatoes


  • 1 3/4 cups of heavy whipping cream
  • 2 garlic cloves, minced
  • 2 teaspoons of minced fresh thyme
  • 3 ounces of Weyauwega Star Dairy Parmesan cheese, grated (1 cup)
  • Salt and pepper to taste
  • 8 Yukon Gold potatoes, cut into 1/8-inch slices
  • 6 ounces of Cedar Grove Mild Cheddar cheese, shredded (1 1/2 cups)
  • 6 ounces of Roth Original Grand Cru® cheese, shredded (1 1/2 cups)


  • Serving Size: 8
  • Cook time: 50 Minutes
  1. Heat oven to 400°F.  
  2. Bring the cream, garlic, and thyme just to a boil in a small saucepan over medium heat, stirring frequently. Cook and stir for 1 minute. Remove from the heat. Gradually stir in the parmesan until melted. Season with salt and pepper to taste. 
  3. Place half the potatoes in a single layer, overlapping the edges, on a greased 15 x 10-inch baking pan. Season with salt and pepper. Pour half the parmesan sauce over the potatoes. Sprinkle with 3/4 cup each of cheddar and Grand Cru®. Repeat this step with the remaining potatoes, cheese sauce, and cheeses. 
  4. Bake, covered, for 20 minutes. Uncover and bake for another 20-25 minutes or until the cheese is bubbly and the potatoes are tender.