Scalloped potatoes and potatoes au gratin are two classic potato dishes that are very similar. They both involve sliced potatoes, cheese, and cream baked into a delicious, comforting casserole. So are scalloped potatoes and potatoes au gratin really the same thing? Let’s take a closer look.
Key Differences
While scalloped potatoes and potatoes au gratin have a lot in common, there are some key differences between the two:
- Scalloped potatoes traditionally do not contain cheese, while au gratin potatoes are topped with cheese.
- Scalloped potatoes are baked in a casserole dish, while au gratin potatoes are baked in a shallow dish like a gratin pan.
- Scalloped potatoes have a creamy sauce made from flour, butter, and milk or cream. Au gratin potatoes have a cheese sauce made with butter, flour, milk or cream, and lots of cheese.
- Scalloped potatoes are sliced into thin, uniform pieces. Au gratin potatoes are often sliced thicker and more rustically.
- Scalloped potatoes are layered, with sauce in between each layer. Au gratin potatoes are simply topped with cheese and sauce.
Origins
The origins of these two dishes can also shed some light on their differences:
Scalloped Potatoes: Scalloped potatoes originated in England in the 19th century. The term “scalloped” refers to the fluted, ruffled edge that was created when the thin potato slices were layered into a scallop shell-shaped baking dish. Early recipes for scalloped potatoes do not contain cheese.
Potatoes Au Gratin: Au gratin refers to a French cooking technique where food is topped with cheese or breadcrumbs and browned. Potatoes au gratin likely originated in France, where thinly sliced potatoes are baked in cream and cheese until bubbly and golden brown.
Ingredients
The ingredients in scalloped and au gratin potatoes also highlight their differences:
| Scalloped Potatoes | Potatoes Au Gratin |
|---|---|
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As you can see, the ingredients are very similar, except for the cheese in the au gratin version.
Cooking Method
The cooking method for scalloped and au gratin potatoes is also slightly different:
Scalloped Potatoes:
- Slice potatoes thin (about 1/8 inch)
- Layer potatoes in a buttered baking dish, seasoning each layer
- Make a sauce by melting butter, whisking in flour, then adding milk or cream
- Pour sauce over each layer to coat potatoes
- Bake at 375F until potatoes are tender, about 45 minutes
Au Gratin Potatoes:
- Slice potatoes a bit thicker (about 1/4 inch)
- Toss potatoes with butter, cream or milk, salt, and pepper
- Transfer to a shallow gratin or au gratin pan
- Sprinkle generously with grated cheese
- Bake at 375F until potatoes are tender and top is browned, about 1 hour
The au gratin potatoes use thicker slices and rely on the cheese topping to provide most of the flavor, while scalloped potatoes have more layers and sauce for extra creaminess.
Flavor
The flavors of the finished dishes are noticeably different:
Scalloped potatoes have a mild, creamy flavor mainly from the butter, flour, and milk or cream. They are smooth and tender on the inside with a crispy, buttery topping. Optional cheese or breadcrumbs can provide some extra flavor.
Au gratin potatoes have a much more prominent cheese flavor. The cheese forms a crusty, golden brown topping over the tender potatoes after baking. The cheese is the star of the show, with potatoes taking a supporting role.
Uses
Both scalloped and au gratin potatoes are served as side dishes, but they each shine in different situations:
Scalloped potatoes pair well with simple roasted or grilled entrées where you want the potato flavor to stand out. They work for holiday meals or with chicken or pork.
Au gratin potatoes work well alongside steak, ham, or sausage where you want a rich, cheesy potato side. The assertive cheese topping stands up to bolder flavors.
Variations
There are many creative ways cooks adapt both dishes:
Scalloped Potatoes Variations:
- Use sweet potatoes, carrots, or a mix of vegetables
- Add crispy bacon, ham, or prosciutto
- Top with breadcrumbs or crushed crackers
- Bake in individual ramekins for easy serving
- Substitute Greek yogurt for some of the cream for a healthier version
Au Gratin Potato Variations:
- Use different cheeses like Gruyère, fontina, gouda
- Mix in roasted garlic or caramelized onions
- Top with seasoned breadcrumbs
- Add cooked broccoli, ham, or bacon
- Drizzle with truffle oil before serving
The possibilities are endless! Use your favorite cheese or vegetables to make these potato dishes your own.
Conclusion
While scalloped potatoes and potatoes au gratin are very similar comfort food classics, they have some distinct differences when it comes to ingredients, cooking methods, and flavors.
Scalloped potatoes have a mild cream sauce binding the sliced potato layers together. Au gratin potatoes get their flavor from melted cheese and have a crispier topping.
But at the end of the day, they are both delicious baked potato casseroles that make excellent side dishes for family dinners. It just depends on whether you prefer a creamier scalloped version or a cheesier au gratin version.
The next time you’re deciding between scalloped or au gratin potatoes, consider whether you want the potato or cheese flavor to stand out. And don’t be afraid to mix and match methods and ingredients until you find your perfect baked potato casserole.