Are you looking for a delicious side dish to serve with your Easter Ham? (Or any protein for that matter.) Are you a smaller family? Do you want something which is totally homemade but that doesn't take a bazillion steps to make or use an abundance of hard to find, expensive ingredients?
Look no further. These Sheet Pan Au Gratin Potatoes fit the bill on all counts! Not only are they all that, but they are very simple to make. The end result is a potato dish with beautifully crispy edges, tops and bottoms, as well as a lovely creamy rich melt in the mouth middle!!
This is a recipe which I adapted from one which I found on Damn Delicious. The original recipe made 8 servings however. I did not need 8 servings. With just little old me in the house, I wanted no more than two servings.
I was able to successfully cut it down to make just that. A small batch recipe, that makes enough for two people to enjoy without compromising on flavor or texture.
If you are looking to feed more than two people by all means check out her full sized recipe, but if you, like me, are a small family, read on here! Prepare to fall in love with this simple to make, rich, creamy. crispy edged, and delicious side dish!
WHAT YOU NEED TO MAKE SHEET PAN AU GRATIN POTATOES (small batch)
Just a few really simple ingredients. I am betting you already have everything you need in your kitchen right now!
- 3/4 pound (340g) Yukon gold potatoes
- 3/4 cup (180ml) heavy cream
- 3/4 tsp good Dijon mustard
- 1 tsp fresh thyme leaves, chopped
- 2 cloves garlic, peeled and minced
- salt and black pepper to taste
- 1/3 cup (40g) grated Gruyere cheese
- 1/3 cup (40g) grated sharp white cheddar cheese
- 1 TBS freshly grated Pecorino Romano cheese
- 1/2 TBS minced fresh chives to garnish
You could also use a russet potato or a red potato. You will be peeling them. The important thing is that you use a potato that will hold its shape well in the cooking process.
I used whipping cream, which is the heaviest cream that we can get here where I live in Canada. Oh how I miss the lovely dairy products that were available to me in the U.K. I really was spoiled!
Gruyere cheese is a type of Swiss cheese. In a pinch you can use Swiss cheese, or you can use all cheddar. Just make sure your cheddar is a nice, well flavored one. White is best. You can also use Parmesan cheese instead of the Pecorino Romano.
Do not be tempted to use regular prepared mustard for the Dijon. It is far too acidic. Dijon adds a lovely mellow heat. If you must substitute, I would use sifted dry mustard powder before I used prepared mustard, no more than 1/2 tsp.
If you don't have fresh thyme by all means use dried, but remember to cut the amount down by half as the flavor is more concentrated in dried herbs.
HOW TO MAKE SHEET PAN AU GRATIN POTATOES (small batch)
Nothing could be easier. These go together quickly and the oven does almost all of the work! Prepare to be amazed!
Preheat your oven to 450*F/ 230*C/ gas mark 7. Butter a 7 1/2 by 10-inch baking tray (with a lip) really well. Alternately, line it with a thick layer of aluminum foil and butter the foil really well, or use nonstick cooking spray. (I chose the latter for easier clean up.)
Scrub your potatoes really well. Peel and then cut into 1/8 inch thick slices. (Put into cold water as you slice them so they don't turn brown.)
Heat the cream gently together with the garlic, thyme, Dijon mustard and a pinch each of salt and black pepper. Bring to a simmer and then remove from the heat and leave to infuse while you move on with the recipe.
Grate all of your cheeses and combine together.
Begin layering your potatoes in a single layer, and using half of them, onto the prepared baking sheet, overlapping slightly. Season lightly with some salt and pepper. Sprinkle with half of the cheese.
Repeat this with the remaining potatoes and cheese.
Spoon the cream mixture evenly over top of the potatoes, making sure you get all of the edges and the middle. Don't worry it will seep down to the bottom.
Spray another sheet of aluminum foil with some nonstick cooking spray and then cover the potatoes, securing all around the edges, and trying as much as possible to keep the foil from touching the top of the potatoes. Place onto another baking tray.
Bake in the preheated oven for about 20 minutes. Uncover and bake for a further 15 to 20 minutes, until the top is golden brown and crusted. The potatoes should be tender when pierced with the tip of a sharp knife.
Sprinkle with the chives and serve immediately.
Crisp and cheesy on top, crisp and golden brown on the bottom with a melt in the mouth middle. Lots of lovely rich flavors as well. I highly recommend! This would go wonderfully with your Easter ham! (Just saying!) They would actually go very well with anything!
I could eat a whole plate of these and nothing else. Yes, I do love potatoes that much!
The potato really is my favorite vegetable and I cannot think of a tastier dish to set beside any protein. In fact I could eat a whole plate of potatoes and nothing else quite happily. Here are a few other favorites of mine that you might also enjoy!
PAPRIKA BROWNED POTATOES - This is a fabulous recipe for using up cold leftover potatoes. In fact I often cook/boil extra potatoes just so that I can make these delicious fried potatoes. They have a lovely color from the use of paprika and taste heavenly.
SLOW ROASTED GREEK POTATOES - This is is one of my favorite ways of preparing potatoes. They always end up melt in the mouth tender, with beautiful flavors and burnished golden edges. They also basically cook themselves. Its true. With a tiny bit of basic prep, you pop then into a slow oven and let the oven do all the work! I love recipes that cook themselves.
Yield: 2 generously
Sheet Pan Au Gratin Potatoes
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
Crispy edges, creamy middle, crispy golden brown on the top and the bottom. Easy and delicious! The perfect side for the smaller family.
Ingredients
- 3/4 pound (340g) Yukon gold potatoes
- 3/4 cup (180ml) heavy cream
- 3/4 tsp good Dijon mustard
- 1 tsp fresh thyme leaves, chopped
- 2 cloves garlic, peeled and minced
- salt and black pepper to taste
- 1/3 cup (40g) grated Gruyere cheese
- 1/3 cup (40g) grated sharp white cheddar cheese
- 1 TBS freshly grated Pecorino Romano cheese
- 1/2 TBS minced fresh chives to garnish
Instructions
- Preheat your oven to 450*F/ 230*C/ gas mark 7. Butter a 7 1/2 by 10-inch baking tray (with a lip) really well. Alternately, line it with a thick layer of aluminum foil and butter the foil really well, or use nonstick cooking spray. (I chose the latter for easier clean up.)
- Scrub your potatoes really well. Peel and then cut into 1/8 inch thick slices. (Put into cold water as you slice them so they don't turn brown.)
- Heat the cream gently together with the garlic, thyme, Dijon mustard and a pinch each of salt and black pepper. Bring to a simmer and then remove from the heat and leave to infuse while you move on with the recipe.
- Grate all of your cheeses and combine together.
- Begin layering your potatoes in a single layer, and using half of them, onto the prepared baking sheet, overlapping slightly. Season lightly with some salt and pepper. Sprinkle with half of the cheese.
- Repeat this with the remaining potatoes and cheese.
- Spoon the cream mixture evenly over top of the potatoes, making sure you get all of the edges and the middle. Don't worry it will seep down to the bottom.
- Spray another sheet of aluminum foil with some nonstick cooking spray and then cover the potatoes, securing all around the edges, and trying as much as possible to keep the foil from touching the top of the potatoes. Place onto another baking tray.
- Bake in the preheated oven for about 20 minutes. Uncover and bake for a further 15 to 20 minutes, until the top is golden brown and crusted. The potatoes should be tender when pierced with the tip of a sharp knife.
- Sprinkle with the chives and serve immediately.
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Used this recipe as inspiration to make some gratin potatoes! Turned out great. Thanks for sharing your recipes with us.
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