Best Sheet Pan Scalloped Sweet Potatoes Recipes

Sheet Pan Scalloped Sweet Potatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1 1/2 cups heavy cream
1/2 cup salad dressing spread
1 teaspoon fresh thyme leaves, finely chopped
Pinch of cayenne
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
2 1/4 pounds medium sweet potatoes, peeled (about 5)
1/3 cup freshly grated Parmesan (about 1 1/4 ounces)
1 1/2 cups shredded Gruyere (about 4 1/2 ounces)

Steps:

Preheat the oven to 450 degrees F. Grease an 18-by-13-inch sheet pan with the butter.
Put the cream, salad dressing spread, thyme, cayenne, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over medium heat. Bring to a gentle simmer, stirring often, then turn off the heat.
Thinly slice the potatoes on a mandoline or vegetable slicer into about 1/8-inch-thick rounds. Arrange half of the potato slices in a single, overlapping layer on the prepared sheet pan and sprinkle with salt and half of the Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture over the potatoes.
Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with the Gruyere and remaining Parmesan. Cook, uncovered and rotating the pan halfway through, until the potatoes are very brown and crusty on top, 15 to 20 minutes more.

Sheet-Pan Scalloped Potatoes image

Provided by Valerie Bertinelli

Categories side-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 12

Canola spray, for the baking sheet
2 tablespoons unsalted butter
1 1/2 cups thinly sliced yellow onion (1 large onion)
1 tablespoon minced garlic (2 to 3 cloves)
3 1/4 pounds medium Yukon Gold potatoes (6 to 7 potatoes), cut into 1/8-inch rounds
Kosher salt and freshly ground black pepper
1 1/2 cups grated fontina cheese (about 8 ounces)
1 cup grated Parmesan (about 5 ounces)
2 cups heavy cream
2 tablespoons finely chopped fresh rosemary
1 tablespoon Dijon mustard
1 teaspoon lemon zest

Steps:

Preheat the oven to 450 degrees F. Spray a large, rimmed baking sheet (18-by-13 inches).
Melt the butter in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until lightly caramelized, 15 to 20 minutes; if the onions are browning too quickly, reduce the heat to low. When the onions are almost done, stir in the garlic and cook an additional 2 minutes to lightly toast. Remove from the heat.
Shingle half of the potatoes in 6 or 7 even rows on the prepared baking sheet, making sure the sheet is completely covered. Season the potatoes with salt and pepper, and sprinkle with half of the fontina and Parmesan. Next, evenly spread the caramelized onions over the top; place the sauté pan back on the stovetop and reserve for later. Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper.
Turn the heat to medium under the sauté pan. Add the cream, rosemary, Dijon and lemon zest, stir together and bring to a simmer. Season with salt and then pour the cream over the potatoes; tilt the baking sheet slightly in all directions to ensure even coverage. Top with the remaining fontina and Parmesan.
Cover the baking sheet with foil and bake for 15 minutes. Remove the foil and continue baking until the top is golden brown, the edges are crispy and the potatoes are tender, another 20 to 25 minutes. Let the cool for 15 minutes before serving.

Air Fryer Scalloped Sweet Potatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups heavy cream
1 teaspoon fresh thyme, finely chopped
Pinch of cayenne pepper
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 1/2 pounds medium sweet potatoes (about 3), peeled
3 tablespoons freshly grated Parmesan
2 tablespoons panko breadcrumbs
2 tablespoons chopped pecans
2 teaspoons olive oil
1 tablespoon finely chopped chives

Steps:

Put the cream, thyme, cayenne, garlic, 1/2 teaspoon salt and several grinds of black pepper in a small saucepan over medium heat. Bring to a gentle simmer, stirring often, and cook for 1 minute; turn off the heat.
Thinly slice the sweet potatoes on a mandoline or vegetable slicer into about 1/8-inch-thick rounds. Arrange a third of the potato slices in a single, overlapping layer in a 7-inch nonstick cake pan (see Cook's Note). Spoon over a third of the cream mixture, then sprinkle with a pinch of salt and 1 tablespoon of the Parmesan. Repeat with another third of the slices, third of the cream mixture, a pinch of salt and 1 tablespoon Parmesan. Finish with the remaining slices and cream, another pinch of salt and the remaining 1 tablespoon Parmesan.
Cover the cake pan tightly with foil and place in the basket of a 6-quart air fryer. Air fry at 400 degrees F until the potatoes are tender and easily pierced with a knife and the cream mixture is bubbling along the sides, about 45 minutes.
Meanwhile, mix the panko, pecans and olive oil in a small bowl. Remove the foil from the cake pan and sprinkle over the panko mixture. Return to the air fryer basket and air fry at 400 degrees F until golden brown, 3 to 4 minutes. Let rest for 5 minutes, then top with the chopped chives.

All-Crust Sheet-Pan Scalloped Potatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 8

1 tablespoon unsalted butter, for greasing pan
2 cups heavy cream
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, finely chopped
Kosher salt and freshly ground black pepper
2 1/4 pounds medium Yukon Gold potatoes, scrubbed (about 8)
1/3 cup grated Parmesan
1 1/2 cups shredded Gruyere (4 1/2 ounces)

Steps:

Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes.
Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.