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

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.
7. Let it sit for about 10 minutes before serving (it’s torturous, I know, but the layers set up beautifully!). Sprinkle some fresh thyme leaves on top for a pop of freshness.
Variations & Tips
– Swap cheddar for Gruyère or any melty cheese you love for a different flavor profile.
– Add crumbled bacon or diced ham between layers for a meaty twist.
– For a lower-carb option, try using thinly sliced turnips or rutabagas.
– During busy weeks, slice your potatoes and onions ahead of time and keep them immersed in water in the fridge. Just be sure to drain them well before assembling!
– You can make this dish the night before and simply reheat it in the oven. Convenient and delicious!