Sheet-Pan Scalloped Potatoes Recipe | Valerie Bertinelli | Food Network

Name: Sheet-Pan Scalloped Potatoes Recipe | Valerie Bertinelli | Food Network
Ingredients: 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

www.foodnetwork.com

This Sheet-Pan Scalloped Potatoes recipe is fresh, flavorful, and simple enough for a weeknight. Restaurant quality results at home. Get the recipe.

View full recipe on www.foodnetwork.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodnetwork.com.

Share this recipe:

Ingredients

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