Both scalloped potatoes and potatoes au gratin consist of sliced potatoes baked in a creamy sauce and topped with crunchy crumbs, so you’d be forgiven for mixing up the two. Peel and dice potatoes into roughly 1/2 inch pieces. To add a little more intrigue, try a variation: Although, by definition, scalloped potatoes recipes don't call for cheese, and both scalloped and au gratin potatoes can use breadcrumbs on the top, many recipes add cheese to scalloped potatoes or eliminate the breadcrumbs entirely -- hence perpetuating the idea that the two dishes are interchangeable. I’m talking about scalloped potatoes and potatoes au gratin.
Another minor difference is the way the potatoes are sliced. Create interesting variations on the side dish by varying the cheese used. But as it turns out, there are a few distinguishing factors that set them apart. However, scalloped potatoes are baked with a heavy cream sauce together with other spices. They’re both super creamy and rich, consisting of rounds of sliced potatoes baked in a casserole dish. Both have layers of thinly sliced potatoes.
Simply combine sliced potatoes with butter, heavy cream, whole milk and a bit of grated nutmeg, plus salt and pepper to taste. In a large saucepan, melt butter over medium heat.
Although in both casseroles the potatoes are cut into rounds, the potatoes used in scalloped potatoes are often cut a bit thicker than those in au gratin potatoes. What Sides Go Best With Breaded Butterfly Shrimp? Potatoes au gratin are a bit more decadent. Grab your stationery and stamps—someone's getting hitched! Breadcrumbs are also often sprinkled on top of the dish before it goes into the oven. Both are rich and creamy. Another minor difference is the way the potatoes are sliced. Scalloped potatoes are much simpler. WATCH: How to Make Classic Parmesan Scalloped Potatoes. Most recipes call for the potatoes to be baked in a basic cream sauce (usually a mix of milk and heavy cream), and that's it. Got a tip, kitchen tour, or other story our readers should see? The main difference between scalloped potatoes and au gratin potatoes lies in the added ingredients. However you make them, both dishes are comforting, go-with-anything sides, especially around the holidays, alongside the glazed ham or crown roast. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole. And while there are seemingly countless ways to prepare potatoes, two of the best seem awfully similar.
Some versions of potatoes au gratin also have breadcrumbs sprinkled on top for a little bit of crunch to contrast with the tender potatoes. Preheat oven to 350°F. These classic potato dishes look so much alike that most people don't know the difference between the two and often use the names interchangeably. Learn how to season this Southern kitchen staple in five easy steps. Regardless of what they’re called, we do know one thing: They are seriously comforting and we’ll take a serving of either. Because scalloped potatoes don’t call for any cheese, the recipe is a bit simpler than potatoes au gratin. When fall rolls around and we start thinking about side dishes, the conversation turns from zucchini to potatoes. What Vegetables Go Well With Beef Tenderloin. A standard recipe for creamy potatoes au gratin, such as the dish served at Ruth’s Chris Steak House, calls for peeled potatoes combined with heavy cream, milk, flour, garlic, butter, cheddar cheese, salt and pepper, plus a sprinkling of chopped fresh parsley for garnish.