What’s The True Difference Between Au Gratin And Scalloped Potatoes?

Scalloped potatoes and potatoes au gratin are two titles that often spring to mind when one thinks of decadent potato meals. Although many people use the names interchangeably, both are rich, creamy, and ideal for family meals or holidays. They are not the same meal, even though they have certain basic components and a similar appearance when served.

Knowing the difference between au gratin and scalloped potatoes is more than just culinary trivia; it may help you improve your potato-cooking skills and choose the best dish for your next dinner. Let’s dissect the differences between these two favorites and resolve the issue once and for all.

What Are The Fundamentals?

Typically, scalloped potatoes are cooked by layering thinly sliced potatoes in a casserole dish and baking them in a creamy sauce, which is usually made with milk or cream and sometimes includes other aromatics like garlic or onions. Interestingly, cheese is not a component of traditional scalloped potatoes, even though it is in many contemporary variations.

In contrast, potatoes au gratin are likewise cooked with thinly sliced potatoes, but the cheese is stacked in between the pieces. After that, the dish is covered with more cheese and sometimes breadcrumbs, which, when baked, provide a golden, bubbling crust.

Although the basic ingredients of both recipes are sliced potatoes and creamy sauce, the key distinction between the two is the cheese—au gratin potatoes are all about the cheese, whereas scalloped potatoes are usually cheese-less, though this has altered over time.

Texture And Sauce

Scalloped potatoes often have a basic milk or cream base for the sauce, which is sometimes thickened with flour. Its texture is silkier and smoother, and it depends more on aromatics and seasoning than on richness.

Au gratin meals, on the other hand, often call for a cheese sauce, or at least, a mixture of shredded cheese and cream. As the dish bakes, the cheese melts into the sauce, giving it a thicker, richer, and heavier texture.

This gives au gratin potatoes a strong, savory taste and makes them seem more decadent, particularly when cheeses like Parmesan, Gruyère, or cheddar are added.

Crust And Toppings

The topping makes a significant additional distinction. The golden-brown shell of potatoes au gratin is renowned for being crunchy and cheesy. For extra crunch, some variations include even topping it with breadcrumbs.

In contrast, scalloped potatoes usually lack the frothy cheese coating. The cream and starch in the potatoes themselves caramelize and turn the top golden, giving it a more delicate touch.

However, contemporary recipes often defy convention; for example, au gratin dishes may be streamlined for hectic weeknights, and scalloped potatoes might be topped with cheese. However, according to conventional definitions, one of the obvious signs of an au gratin dish is its crust.

Origins And The Influence Of Cuisine

The French verb gratter, which means “to scrape” or “grate,” is where the phrase “au gratin” originates. It alludes to the distinctive crust that forms after baking, as well as the usage of grated cheese or breadcrumbs.

Due to varying regional ingredient availability, scalloped potatoes most likely developed in the United States as a version of French-style recipes, emphasizing cream more than cheese.

The distinction between the two has become more hazy due to American recipes throughout time, resulting in the current state of uncertainty.

Tips For Preparing Both Dishes

“Do you need to soak roasted small potatoes or sliced potatoes before baking?” is a frequently asked question, regardless of whether you’re preparing au gratin or scalloped potatoes. The food and your objectives will determine the solution.

Rinsing may be useful, but soaking is not required if you’re using sliced potatoes for au gratin or scalloped dishes. A brief washing may eliminate excess surface starch, preventing the sauce from becoming sticky. However, soaking them for an extended period of time may cause them to lose nutrients and become watery.

Soaking tiny whole potatoes in water may help them crisp up by pulling out some starch when roasting them separately, such as for a crispy roasted meal. However, omitting the soak helps preserve the desired velvety texture for creamy baked dishes like these.

Simply clean and slice roasted tiny potatoes thinly and uniformly for the finest results; there’s no need to soak them for au gratin or scalloped recipes.

Conclusion

Despite their similar appearances, scalloped potatoes and potatoes au gratin each have unique flavors. There is no incorrect option—just preference—whether it’s the smooth simplicity of scalloped potatoes or the cheese-covered layers of au gratin.

Use the perfect potato dish to wow your guests the next time you’re organizing a meal or throwing a dinner party. You won’t ever mix the two again now that you understand the difference. 

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