cookingdif.com Scalloped potatoes feature thinly sliced potatoes baked in a creamy sauce, often made with milk or cream, creating a smooth, tender texture. Au gratin potatoes include cheese in the sauce or sprinkled on top, resulting in a richer, more savory flavor and a golden, crispy crust. Choosing between scalloped and au gratin potatoes depends on whether you prefer a milder, creamy dish or one with a cheesy, gratin finish.
Table of Comparison
| Feature | Scalloped Potatoes | Au Gratin Potatoes |
|---|---|---|
| Definition | Thinly sliced potatoes baked in a creamy white sauce (usually without cheese) | Thinly sliced potatoes baked in a creamy white sauce with cheese, topped with a crispy browned crust |
| Main Ingredients | Potatoes, milk or cream, butter, flour, onions | Potatoes, milk or cream, butter, flour, cheese (usually cheddar), breadcrumbs (optional) |
| Cheese Usage | Typically no cheese | Includes cheese mixed in and as a topping for a golden crust |
| Texture | Creamy and soft | Creamy with a crispy, cheesy surface |
| Cooking Method | Baked covered or uncovered until sauce thickens and potatoes are tender | Baked uncovered to allow cheese topping to brown and crisp |
| Flavor Profile | Mild, rich, buttery | Rich, cheesy, savory |
| Origin | French culinary tradition | French origin with added cheese influence, popular in American cuisine |
| Best For | Those seeking creamy potato casserole without strong cheese flavor | Those who prefer a cheesy, crispy potato casserole |
Introduction to Potato Casserole Classics
Scalloped potatoes feature thinly sliced potatoes baked in a creamy white sauce, typically made from milk or cream and seasoned with onions and garlic, creating a smooth, tender texture. Au gratin potatoes elevate this dish with the addition of grated cheese, often cheddar or Gruyere, sprinkled on top and melted to form a golden, crispy crust. Both variations are beloved classics in potato casseroles, offering rich flavors and comforting layers that highlight the simplicity of traditional ingredients.
What Are Scalloped Potatoes?
Scalloped potatoes are a classic potato casserole dish made with thinly sliced potatoes baked in a creamy white sauce, often flavored with onions, garlic, and sometimes herbs. Unlike au gratin potatoes, scalloped potatoes typically do not contain cheese within the sauce, emphasizing a smooth, velvety texture. This dish creates a rich, comforting base that highlights the tender, baked potatoes and the savory cream sauce.
What Does "Au Gratin" Mean?
Au gratin" means a dish topped with a browned crust, usually made from breadcrumbs, cheese, or butter, enhancing texture and flavor. In potato casseroles, this method creates a crispy, golden layer contrasting the creamy interior. The term highlights the preparation technique rather than specific ingredients, differentiating it from scalloped potatoes, which typically lack a browned topping.
Key Differences: Scalloped vs Au Gratin
Scalloped potato casserole features thinly sliced potatoes baked in a creamy white sauce, typically made from butter, flour, and milk, without cheese. Au gratin potatoes include the same creamy base but add a generous layer of cheese, usually cheddar, for a browned, crispy topping. The presence of cheese and the resulting texture and flavor contrast are the primary distinctions between scalloped and au gratin potato casseroles.
Ingredient Comparison: Scalloped vs Au Gratin
Scalloped potatoes typically contain thinly sliced potatoes baked in a creamy white sauce made from milk or cream and flour, without cheese, resulting in a smooth, rich texture. Au gratin potatoes include the same base ingredients but feature the addition of grated cheese, such as sharp cheddar, which creates a golden, bubbly crust and adds a pronounced savory flavor. The key ingredient distinction lies in the cheese component, making au gratin casseroles richer and more intense in taste compared to the subtler scalloped version.
Texture and Flavor Variations
Scalloped potatoes feature tender, thinly sliced potatoes baked in a creamy milk or cream sauce, resulting in a smooth, mellow texture with subtle cheese undertones. Au gratin potatoes incorporate a generous layer of sharp, melted cheese and often breadcrumbs, creating a crisp, golden-brown crust that contrasts with the creamy interior. The au gratin version offers a richer, more complex flavor profile due to the caramelized cheese topping, while scalloped potatoes emphasize softness and delicate, comforting taste.
Cooking Techniques for Each Style
Scalloped potatoes are prepared by layering thinly sliced potatoes in a creamy, milk-based sauce often thickened with flour, resulting in a smooth and tender texture through slow baking. Au gratin potatoes involve a similar layering technique but incorporate shredded cheese, usually Gruyere or cheddar, between layers and form a golden, crispy crust on top due to broiling or baking with cheese. The key cooking technique difference lies in scalloped's focus on a creamy sauce base versus au gratin's emphasis on cheese melting and browning to create a gratineed surface.
Which Is Creamier: Scalloped or Au Gratin?
Scalloped potatoes are creamier than au gratin potatoes due to their creamy white sauce made from milk or cream and flour, which creates a smooth texture throughout the casserole. Au gratin potatoes typically include cheese both in the sauce and sprinkled on top, adding a richer, tangier flavor with a slightly firmer texture from the browned cheese crust. As a result, scalloped potatoes offer a softer, more velvety consistency, while au gratin provides a cheesy, textured experience.
When to Choose Scalloped vs Au Gratin
Scalloped potatoes feature thinly sliced potatoes baked in a creamy, often milk-based sauce without cheese, making them ideal for those seeking a mild, comforting side dish. Au gratin potatoes incorporate cheese, typically sharp cheddar, creating a rich, golden crust perfect for more indulgent meals or occasions when a flavorful, cheesy topping is desired. Choose scalloped potatoes for a subtle, creamy texture and au gratin for a savory, crispy, cheese-enhanced experience.
Serving Suggestions and Pairings
Scalloped potato casserole features a creamy, cheesy sauce that pairs well with roasted meats like chicken or pork and steamed green vegetables such as asparagus or broccoli. Au gratin potatoes, topped with a browned, crispy cheese crust, complement rich dishes like beef brisket or ham and enhance flavors when served alongside fresh, tangy salads or sauteed mushrooms. Both styles benefit from garnishes like chopped chives or parsley to add freshness and color.
Scalloped vs au gratin for potato casserole Infographic
