I’ve never done this on a sheet pan before, but this recipe made me a convert!

– 2 lbs of Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
– 1 cup heavy cream
– 1 cup whole milk
– 3 cloves garlic, minced
– 1 small onion, thinly sliced
– 2 cups shredded sharp cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp fresh thyme leaves (plus extra for garnish)
– Salt and pepper to taste
– 2 tbsp unsalted butter, cut into small pieces
Directions
1. Preheat your oven to 400°F and lightly grease your sheet pan.
2. In a saucepan, whisk together the heavy cream, milk, garlic, and a generous pinch of salt and pepper. Heat over medium until it just begins to bubble.
3. Layer the potatoes and onion slices in the prepared sheet pan, slightly overlapping, and sprinkle each layer with a pinch of salt and pepper, thyme, and the cheeses (save a handful of cheddar and the Parmesan to top off).
4. Pour the warm cream mixture over the potatoes and onions, ensuring they’re well covered.
5. Dot the top with pieces of butter, then sprinkle the reserved cheese over the top.
6. Bake uncovered for about 40-45 minutes, or until the potatoes are tender and golden brown. If you notice the top getting too brown before the potatoes are cooked, loosely cover with foil.