Sheet-Pan Scalloped Potatoes

Wisconsin Cheese Sheet-Pan Scalloped Potatoes Recipe
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Active Time
50 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style, Grand Cru®, Parmesan or Young Cheddar can be used in this recipe.


  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 parmesan until melted. Season with salt and pepper to taste.
  3. Arrange half of the potatoes in a single layer, overlapping edges, on a greased 15 x 10-inch baking pan. Season with salt and pepper. Pour half of the parmesan sauce over potatoes. Sprinkle with 3/4 cup each cheddar and Grand Cru®. Repeat step with the remaining potatoes, cheese sauce and cheeses.
  4. Bake, covered, for 20 minutes. Uncover; bake for 20-25 minutes longer or until bubbly and potatoes are tender.

Recipe Tip

Roth Grand Cru® Reserve or Roth Grand Cru® Surchoix could be substituted for the Roth Grand Cru® cheese.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Wisconsin’s Roth Grand Cru® is a signature alpine-style cheese crafted in copper vats. This cellar-cured cheese is rind washed with a nutty flavor and slight floral notes.

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